Mix the coffee and 3/4 cups Dark Chocolate Coffee Appalachian Sippin’ Cream in a shallow bowl.

In a large mixing bowl, whip cream, mascarpone, corn syrup, and 1/4 cup Dark Chocolate Coffee Appalachian Sippin’ Cream until soft peaks form.

Soak ladyfinger cookies in coffee mixture, one at a time, for a few seconds each until they are well soaked but not falling apart. Place a single layer of soaked cookies in the bottom of a 5-quart glass dish.

Place 1/3 of the cream mixture on top of cookies. Repeat with a layer of cookies, cream mixture, 3rd layer of cookies, and the rest of the cream mixture.

Chill for at least 3 hours or until ready to serve. Garnish with cocoa powder.