500 ml cold cream
2 tablespoons instant coffee (powder)
1 cup espresso coffee (liquid)
4 tablespoons caster sugar
200 ml coffee liqueur
250 gram mascarpone
12 ladyfingers (recipe here)
20 cream puffs (recipe here)
1 tablespoon Dutch cacao
1 large bowl
Add 2 tablespoons instant coffee to TM-bowl, 10 seconds speed 10. Add 4 tablespoons caster sugar and 500 ml cold cream. Place butterfly and whip the cream to stiff peaks in about 1,5 minute. Check regularly to see if you don't overwhip the cream. Place whipped cream mixture in a separate bowl and put aside.
Add mascarpone and 100 ml coffee liqueur to TM-bowl, 4 or 5 seconds speed 4. Add mascarpone mixture to whipped cream and fold it in carefully.
Put 100 ml coffee liqueur and 1 cup of espresso in a soup plate and soak ladyfingers in this mixture, 3 seconds on both sides. Put 3 or 4 ladyfingers in a large glass bowl. Add a layer of 2 cm mascarpone/cream mixture on top. A ring of cream puffs against the glass (so just the outer ring with cream puffs).
4 ladyfingers on top of this layer, and another 2 cm of mascarpone/cream mixture (you need to keep enough mascarponemixture in your bowl for 1 more layer). Again, add a ring of cream puffs. Last layer of ladyfingers, mascarpone and cream puffs. This time if you want, the whole top can be covered with cream puffs. (I didn't do that, just covered the outer ring again).