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Ingredients
- 500 g Mascarpone cheese
- 500 g heavy whipping cream
- 5 eggs, separated
- 5 to 6 Tbsp. sugar
- 2 to 3 pkg. Bell'Amore finger biscuits
- Espresso coffee (medium strong), enough for 6 people, sweetened with 2 to 3 tsp. sugar
- 2 to 3 Tbsp. Amaretto liqueur
Method
- Pour the Mascarpone in a big bowl and stir until it becomes a smooth cream.
- Add the 5 yolks and sugar and stir well.
- In a separate bowl whip the cream until it becomes very stiff and add the cheese mixture.
- Also whip the egg whites until they are stiff and add to the cheese mixture.
- Slowly stir all the ingredients to a thick smooth cream.
- Add the liqueur to the coffee.
- In an oblong Pyrex container cover the bottom with a layer of the cream mix, then a layer of biscuits, then pour over them some coffee until each biscuit is soggy.
- Repeat this procedure of layering.
- The last layer should be cream and sprinkle this with sifted cocoa (not sweet) and refrigerate.
- Best made the day before.
