Instructions

• In the bowl of a stand mixer fitted with the whisk attachment, combine 16 ounces mascarpone cheese, 1/3 cup granulated sugar, and 1/4 cup 2% milk. Beat on medium-high until smooth and fluffy, about 1–2 minutes. Use only the 1/4 cup milk called for; do not add more liquid. Transfer the mixture to a piping bag or a resealable plastic bag with a corner snipped, or keep in a bowl for spooning.
• Set out 4 small glass cups.
• Pipe or spoon an even thin layer of the mascarpone mixture into the bottom of each cup (divide the mixture evenly so you have enough for all layers).
• Using a fine-mesh sieve, lightly dust a portion of the 1/4 cup unsweetened cocoa powder over the cream in each cup.
• Pour the 1/2 cup strongly brewed coffee into a shallow bowl. Quickly dip 3 Nabisco Nilla Wafers in the coffee—just long enough to moisten them without soaking—and place those 3 wafers into each cup as the first cookie layer (3 wafers × 4 cups = 12 wafers used).
• Pipe or spoon an even layer of mascarpone mixture over the wafers in each cup, then dust each cream layer lightly with cocoa.
• Repeat the dipping and placing of 3 more coffee-dipped Nilla Wafers into each cup for the second cookie layer (another 12 wafers).
• Add another even layer of mascarpone mixture over that wafer layer and dust with cocoa.
• Dip and place the final 3 Nilla Wafers into each cup for the third cookie layer (final 12 wafers, using all 36 total).
• Finish by dusting the tops with the remaining cocoa powder and placing one whole Nilla Wafer on top of each cup for garnish. Chill if desired before serving.