In a large mixing bowl, combine the mascarpone cheese, sour cream, hazelnut spread, cocoa powder and powdered sugar. Mix on low speed until just combined.
8 ounces mascarpone cheese, ½ cup chocolate hazelnut spread, 2 tablespoons unsweetened cocoa powder, 1/3 cup powdered sugar, 3 tablespoons full fat sour cream
Add heavy cream, and vanilla extract. Continue mixing on low speed until well combined.
2 cups cold heavy cream, 2 teaspoons vanilla extract
Gradually increase the speed every minute, ensuring the heavy cream whips up nicely and avoiding over-beating. Stop as soon as the mixture thickens to medium peaks to prevent separation.
In a small deep bowl, mix the 3/4 cup chilled espresso and 1 tablespoons granulated sugar.
3/4 cup chilled espresso or strong brewed coffee, 1 Tablespoons granulated sugar
Dip each ladyfinger into the espresso mixture and place them in a 9x9 baking dish to form a layer.
7 ounces ladyfingers
Spread half of the mascarpone whipped cream mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Refrigerate overnight to allow the flavors to meld.
Toasted Hazelnuts and Ferrero Rocher for garnish
Notes
Storage: Leftovers will stay fresh in the fridge for up to 3 days, though the ladyfingers may soften further over time. When refrigerating, keep the entire dish covered or store it in individual slices in airtight containers. To freeze, wrap tightly and store for up to one month. Thaw in the fridge before serving.
