Directions

1. For the frosting: on a medium speed stand mixer, whisk mascarpone until creamy. Add powdered sugar and blend until smooth. Gradually mix in the chilled coffee. Finally, stir in the heavy whipping cream until the frosting is fully combined and creamy.
   
2. For the cake: mix the espresso and coffee liqueur together in a large dish.  Dip a ladyfinger cookie into the mixture for 1-2 seconds… you just feel the exterior of the cookie soften.  Pull the cookie out, shake off excess liquid and place on the bottom of a cling film lined spring form pan.
   
3. Repeat until an even layer of ladyfingers covers the bottom of the pan, then place a ring of ladyfingers around the edge of the pan on their sides.
   
4. Add about 1/3 of the frosting and smooth it out.
   
5. Add another layer of the soaked ladyfingers on top of the frosting and place in the refrigerator to set for 4-6 hours.
   
6. Once set, remove from the springform pan and frost the entire cake with the remaining mascarpone frosting.  Return to fridge to set – another 2 hours.
   
7. For the icing: place the chocolate callets in a mixing bowl and heat the whipping cream in a saucepan until steaming.  Pour the cream over the chocolate and let sit for 2 minutes, then slowly mix with a spatula until smooth and melty.
   
8. Cool the icing as much as you can while still keeping it “pourable” – about 30 minutes.  Once cool, pour over the cake and spread around with an offset spatula.  There should be enough to cover the top of the cake and drizzle down the sides.
   
9. Allow to set for another 30 minutes before cutting and serving.