1
: Place cold coffee in a shallow bowl. Reserve.
2
: In a separate bowl, beat mascarpone cheese and caramel flavoured sauce until well combined. Reserve.
3
: Whip cream in a large bowl until it holds stiff peaks. Add vanilla into whipping cream. Gently fold into reserved mascarpone mixture until combined. Lightly swirl in melted and cooled butterscotch chips.
4
: Dipping both sides of each ladyfinger cookie into cold coffee, line bottom of a 9” x 13” (3L) baking dish with 18 ladyfingers in 3 rows, trimming edges if necessary. Spread half the filling, about 2 cups (500mL) on top. Dip remaining ladyfinger cookies in coffee and arrange over filling in pan. Spread remaining filling on top.
Chill, covered in plastic wrap, at least 4 hours.