Method

• 1.
  Place condensed milk, cream, vanilla and mascarpone in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form.
• 2.
  Add 1/4 cup cooled espresso and whisk on medium-high speed until swirled through. Dollop one-third of the cream mixture into a 2L freezer-safe dish. Next, soak one-third of the savoiardi in the extra cooled espresso, one at a time, then break in half and nestle into cream mixture in dish. Dust with cocoa. Repeat layers twice more.
• 3.
  Cover surface of ice cream directly with plastic wrap then wrap entire dish tightly with more wrap and freeze for 6 hours, or overnight if time permits, until set.
• 4.
  Stand at room temperature for 10-15 minutes, then remove covers and scoop into waffle cones, if using, or bowls to serve.