1- Brew 240 ml of strong coffee and let it cool slightly to ensure it doesn’t make the ladyfingers soggy.

2- Make caramel by melting 200 g granulated sugar over medium-low heat, stirring gently until it turns golden for that rich flavor.

3- Turn off the heat and add 50 g unsalted butter, stirring until fully combined to create a smooth base.

4- Return to low heat and slowly add 120 ml heavy cream, stirring until the mixture is even and glossy.

5- Cool and strain the caramel to remove any lumps, setting aside half for the filling and the rest for decoration.

6- Mix 250 g mascarpone cheese, 150 g cream cheese, and half of the caramel sauce until smooth and creamy.

7- Whip the remaining 120 ml heavy cream until soft peaks form, then gently fold it into the mascarpone mixture to keep it light.

8- Briefly dip the 24 ladyfingers into the cooled coffee to keep them tender without over-soaking.

9- Arrange half of the dipped ladyfingers in a pan and spread half of the filling over them for the first layer.

10- Add another layer of ladyfingers, drizzle two tablespoons of caramel sauce, and then spread the remaining filling on top.

11- Refrigerate for at least six hours or overnight to let the flavors meld.

12- Warm the reserved caramel sauce and pour it evenly on top, then chill until set for a glossy finish.

13- Serve chilled, and enjoy this eggless dessert that suits many preferences.