Milk or cooled coffee (for dipping the ladyfingers)
PREPARATION
Melt the dark chocolate with 250 ml of the whipping cream. Let it cool to room temperature.
In a mixing bowl, cream the mascarpone cheese with the sugar and vanilla extract until smooth.
Add the remaining whipping cream and whip until thick and fluffy.
Incorporate the melted chocolate, cocoa powder, and espresso shot into the cream mixture using a spatula. Mix gently until well combined.
On a sheet of parchment paper, layer three rows of ladyfingers. Dip each ladyfinger in milk or cooled coffee before placing it on the paper.
Spread 1/3 of the cream mixture evenly over the ladyfingers. Carefully roll the layered ladyfingers tightly into a log using the parchment paper to guide you.
Refrigerate for at least 1 hour.
After chilling, cover the bûche with the remaining cream and decorate as desired.
