I start by grabbing a mixing bowl and whisking together the mascarpone, icing sugar, and vanilla until it looks smooth and calm. No overworking it. Gentle vibes only.

In another bowl, I mix the cooled coffee with the Marsala wine. I make sure it’s cool because I learned that lesson once and never forgot it.

I dip each ladyfinger quickly into the coffee mixture. Very quickly. Then I line them up in the dish like they know what they’re doing.

I spread half the mascarpone mixture on top, then repeat with another layer of dipped ladyfingers. After that, I finish with the remaining mascarpone and smooth it out just enough to feel proud.

I dust cocoa powder over the top, cover the dish, and put it in the fridge for at least four hours. Overnight if I’m being patient, which is rare.

Serve it cold and enjoy pretending you didn’t eat half of it while standing at the fridge.