- 500g Mascarpone
- 4 eggs
- 100g sugar
- 2 spoons Amaretto
- 200g cuiller biscuits
- 50cl espresso
- cacao powder
Day before: make espresso. Best is to use a stove top classic italian cooker and fill it to the brim with coffee. Put coffee into fridge when cold.
Next day: Separate eggs.
Beat the eggwhite to snow, you can add 4 spoons of water.
beat the yolks and sugar, then add mascarpone and amaretto
Mix this all to the snow
Perfectionists will now split the mix into 3. And also extrapolate how big a bowl you need and arrangement of biscuits.
Dip biscuits shortly into espresso and put one layer into bowl. Pour a layer of the mix on top, then add a second layer of espresso-biscuits and a second layer of the mix. And top off with the third layer of espreso drenched biscuits and the last layer of the mix.
Put into fridge.
Just before serving, spread a thick layer of cocoa powder on top.