1

Brew the MOAS Date Coffee strongly and let it cool completely.

2

Make the cream: In a large bowl, beat the mascarpone, heavy cream, and honey until stiff peaks form.

3

Dip each ladyfinger quickly into the cooled brewed MOAS Date Coffee (do not let them soak).

4

Layer: Arrange a single layer of dipped ladyfingers in the bottom of an 8x8 inch dish.

5

Spread: Top with half of the mascarpone cream mixture and smooth out.

6

Repeat: Add a second layer of dipped ladyfingers and top with the remaining cream mixture.

7

Chill: Cover and refrigerate for at least 4–6 hours (or overnight) to set.

8

Serve: Dust generously with cocoa powder just before serving.