6 ladyfingers, split
2 tablespoons brewed coffee, divided
1/2 cup mascarpone cheese
1/4 cup confectioners' sugar
1 tablespoon chocolate syrup
1/2 cup heavy whipping cream
1 tablespoon baking cocoa
Line the bottoms and sides of two 8 oz ramekins or custard cups with ladyfingers, arranging them to resemble a spoke pattern. Brush with 1 tbsp coffee; set aside. In a small mixing bowl, beat Mascarpone cheese and confectioners' sugar until smooth; beat in chocolate syrup on low speed. In another mixing bowl, beat cream until stiff peaks form. Fold cream into cheese/sugar mixture. Spoon into ramekins. Drizzle with remaining coffee and dust with cocoa (you probably will not use anywhere near 1 tbsp of cocoa just to dust it). Refrigerate until serving.
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