| 250 g | mascarpone cheese |
| 250 g | ladyfingers |
| 2 | eggs |
| 60 g | confectioner’s sugar |
| 100 ml | espresso |
| 3 tbsp | amaretto |
| 1 tbsp | bittersweet chocolate |
| 1 tbsp | unsweetened cocoa powder |
| salt |
Separate eggs. Beat egg yolks with some confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Beat until smooth.
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.
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.
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!
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