0.5 cups of Sugar
16 Savoiardi Biscuits (also known as Ladyfingers)
250ml Thick Cream
250g Mascarpone Cheese
Cocoa powder to dust
Blend or crush the watermelon to make juice. You do not need to do this for the whole watermelon, but you must make enough juice to cover the biscuits evenly.
Train the watermelon juice so that you have only clear red liquid without too much fibrous fruit pieces.
Add sugar to the strained juice and stir until completely dissolved. You can add anywhere from 2 tbsp to 5 tbsp to taste.
Pour the liquid over the biscuits until they look evenly pink. You want to use enough liquid so that it is evenly coated, but not too much liquid that it becomes mush.
Set the biscuits aside.
Add the thick cream to a mixing bowl with 3 tbsp of sugar.
Whip the cream until it is thick and creamy, but not firm. The best way to do this is by using an electric mixer, but hand whipping is possible.
Add in the marscarpone cheese to the cream mixture and mix well.
Layer the now soft soaked biscuits into a deep cake tin or glass baking pan. Add only 1 layer at first, without stacking the biscuits. Be careful as they are now soft and easy broken.
Layer some of the marscarpone cream mix on top of the biscuits and make it even with a spoon.
Add another layer of the soft soaked biscuits on top, and repeat with the cream, using up all the leftover cream.
Smooth the top surface as much with a spoon, knife, or spatula.
Dust the entire top surface of cream with cocoa powder.
Refrigerate. Do not serve immediately.
Wait for a few hours, then serve like small pieces of Lasagna in a dessert bowl. It is even better if you wait overnight for it to truly set.