|60 g||confectioner’s sugar|
|100 ml||freshly brewed espresso (cold)|
|1 tbsp||chocolate (grated)|
|1 tbsp||cocoa powder (unsweetened)|
Separate eggs. Whisk egg yolks with confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Whisk until smooth.
Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar.
Now, carefully fold beaten egg whites into mascarpone cream.
Combine espresso and remaining Amaretto in a shallow dish. 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 and dust with unsweetened cocoa powder. Refrigerate for at least 3 hours before serving.