Step 1/4
- 2 eggs
- 30 g confectioner’s sugar
- 1 tbsp amaretto
- 250 g mascarpone cheese
- bowl (large)
- hand mixer with beaters
Separate eggs. Beat egg yolks with some confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Beat until smooth.
Step 2/4
- salt
- 30 g confectioner’s sugar
Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar. Carefully fold beaten egg whites into mascarpone cream.
Step 3/4
- 100 ml espresso
- 2 tbsp amaretto
- 250 g ladyfingers
- 1 tbsp bittersweet chocolate
Combine espresso and remaining Amaretto in a shallow dish. Quickly dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish. Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.
Step 4/4
- 1 tbsp unsweetened cocoa powder
Repeat layering process until all ingredients are used up. Finish up with a layer of mascarpone cream, finely grated chocolate, and a dusting of unsweetened cocoa powder. Refrigerate for at least 3 hours before serving. Enjoy!
