Cream Base Ingredients:
2 tbsp Rompope Coronado
16oz heavy whipping cream
½ cup mascarpone cheese
½ cup sugar
Chocolate syrup
Cocoa powder
Dipping Ingredients
1 cup Rompope Coronado Cappuccino
1 cup of cold brew coffee
½ tbsp vanilla extract
3 packages of ladyfingers cookies

Instructions
In a mixer or mixing bowl add sugar, whipping cream, rompope, and mascarpone cheese and mix until it starts to thicken on medium speed. Mix until you have a thick cream base and set aside.
In a separate bowl mix take all the dipping liquid ingredients and give it a good mix and set aside.
In a 8×8 dish drizzle chocolate syrup and dip each ladyfinger in dipping mix for a good 3 second and arrange all the cookies layering the bottom of the dish and drizzle more chocolate on top of the ladyfingers, now take your cream and spread it right over the cookies and evenly spread the cream covering the cookies. Start a second layer of dipped cookies and drizzle again with chocolate syrup and cover with cream and repeat this until you have 3 layers.
The last layer sprinkle cocoa powder until desired consistency of powder and refrigerate for about 5 to 6 hrs and serve.