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Prepare the Cream Layer:
In a large bowl, beat the mascarpone (or cream cheese) with caster sugar and vanilla until smooth.
In a separate bowl, whip the 250ml heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until fully combined.
Layer the Dessert:
In a rectangular or square dish, start with a layer of ladyfingers or biscuits.
Spread a generous layer of the cream mixture over the cookies.
Repeat the layers, finishing with cream on top.
Cover and refrigerate for at least 4 hours (preferably overnight) to set.
Make the Chocolate Frosting:
In a saucepan over low heat, warm the 100ml cream until it just begins to steam (don’t boil).
Remove from heat and add the chopped chocolate. Stir until smooth and glossy.
Let it cool slightly, then pour over the chilled dessert. Smooth it out evenly.
Serving and storage tips:
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