Ingredients
- 500ml double cream
- 350ml cold strong black coffee
- 250 gr mascarpone cheese
- 150ml amaretto
- 6 tablespoons caster sugar
- 5 eggs
- 26 sponge fingers.
- Cocoa powder.
Preparation
- Make strong coffee, allow to cool it down in a bowl and add 4 tablespoons of amaretto. Put it aside.
- Whip the cream until it hold its shape. Put it aside.
- Mix the egg yolks and the sugar in a big bowl, whisking it for about 2-3 minutes.
- Add the mascarpone and mix it well.
- Add in the whipped cream and remaining amaretto. Put it aside.
- Put the egg whites in a bowl and whisk it on full speed until firm.
- Mix one third of the egg whites into the mascarpone mixture. Repeat with each third. Put it aside.
- Take a glass tray, and start covering the bottom with the biscuits, floating them in the coffee for 2-3 seconds.
- Spread half the mascarpone mixture over the biscuits.
- Add another layer of biscuits dipped in coffee.
- Add two spoons o cocoa to the mascarpone mixture and mix it well.
- Add the cocoa mascarpone mixture on top of the layer of biscuits
- Cover with cling film and refrigerate for 3 hours.
- Before serving, dust the top with cocoa.