Combine 1 tablespoon of espresso powder with hot water and stir until the espresso is dissolved. Cool completely, refrigerating if necessary.

To prepare the whipped cream, place the metal mixing bowl and whisk in the freezer for 5-10 minutes.

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.

Next, add the powdered sugar and spoon the mascarpone cheese into the whipped cream. Continuing beating until the whipped cream has thickened to stiff peaks.

Pour the sweetened condensed milk and beat until well combined. Divide the ice cream base in half.

To make the coffee ice cream, take half of the ice cream base and, slowly add 3 tablespoons of espresso powder and 3 tablespoons of the brewed espresso and stir until it’s completely combined.

In a freezer-safe container, layer and swirl the vanilla and coffee ice cream. Pour 1/3 of each of the ice cream in the bottom of the pan and swirl with a knife, add chopped chocolate and lady fingers and swirl again. Repeat two more times.

Freeze for a minimum of 4 hours.