Directions

1. Make the Lady Fingers

2. Heat oven to 375 F, line baking sheet with parchment paper.

3. In a stand mixer, whip egg yolk and half of the sugar for 5 minutes until sugar dissolves.

4. In another bowl in a stand mixer, whip egg white until foamy. Start adding the other half of the sugar slowly. Whip for about 5 minutes just until early stiff peaks.

5. Sift together flour, starch, salt

6. Whisk in ¼ of meringue to egg yolk mixture, then fold in the rest of the meringue and the flour mixture VERY carefully with a rubber spatula.

7. Get piping bag with a round nozzle tip and pipe circular equal sized shapes leaving enough space in between them. Dust with powdered sugar.

8. Bake for 10 minutes. After baking, let cool. Cut to fit little ramekin mugs.

9. Make the Coffee

10. Brew coffee and let it cool. Sweeten with 1 tbsp sugar.

11. Make the Filling

12. In a large bowl whip the heavy cream to stiff peaks.

13. In a separate bowl beat the mascarpone, sugar, and some coffee until completely smooth. Gently fold the whipped cream into the mascarpone mixture ½ at a time until well combined.

14. Mix oreos into ½ of the cream.

15. Assemble

16. Get 7 little mug ramekins and place a ladyfinger circle in each. Drizzle enough coffee over to completely submerge.

17. Spread oreo cream over the bottom layer. Swirl in raspberry jam and add a raspberry into the center. Spread on cream evenly.

18. Add another layer of ladyfinger soaked with coffee. Top with swirled oreo and non-oreo cream.

19. Garnish each slice with a raspberry and Oreo crumbs.