1cupnon dairy whipped topping or homemade whipped cream
1bagMilano Cookies, any flavor, or ladyfingers
1cupcaramel flavored coffee syrup
3tablespoons Dutch-processed cocoa powder
bittersweet or semisweet chocolate(for garnish)
Instructions
In a mixing bowl, whip egg yolks until pale yellow and fluffy, 1-2 minutes. Add mascarpone and beat until smooth, about 30 seconds. Gently fold in whipped topping to mix but leave it fluffy.
Pour the caramel syrup into a shallow bowl. Soak a few cookies at a time for about 10-15 seconds a side, soaking both sides. If using ladyfingers, only soak about 3-5 seconds since they are softer.
Place cookies in a single layer in a 9x5 inch loaf pan. I cut a few in half lengthwise to cover the entire bottom.
Spread half of the mascarpone mixture across the top. Sift about half of the cocoa powder on top using a fine mesh strainer or sifter.
Repeat all three layers one more time.
Cover with plastic wrap and refrigerate for 6 to 24 hours.
Grate chocolate on top for garnish if desired. Slice an serve.