Mascarpone Amount: If you only want to buy and use one container of mascarpone, which is 8 ounces, you can do that – it still works. 🙂 I wrote the recipe with 1 1/2 cups of mascarpone (one and a half containers, basically) because I prefer the consistency of that creamy layer with a little more mascarpone in there!

Layering: In a 9×13 pan, we got 15-16 to fit in each layer, so 30-32 ladyfingers total for the pan.

Tip For Filling: To get the texture just right, be careful to not overwhip the Whipped Cream. I would suggest following the video / photos in terms of the look if it – you want soft peaks, just enough so it will set up in the fridge.