Popular cold coffee-flavoured Italian dessert with different layers of ladyfingers and mascarpone cream.
- 500g Mascarpone
- 24 Ladyfingers
- 5 Eggs
- 1 Teaspoon Amaretto
- 4 Tabelspoons sugar
- 1 Cup of a strong espresso
- 1l Liquid cream
- 1 Egg white
- 100g Cocoa powder
In a bowl mix the sugar with the liquid cream, till the cream gets hard. Separate the egg whites and whip it till its beaten egg white.
Mix the mascarpone very good with the yolk, and add the rest of the sugar. After that add it to the whipped cream and the egg white and mix it again together.
Melt one-third of the cocoa powder with the espresso and lace a teaspoon of Amaretto. Moisten the ladyfingers with the coffee mixture, and build with the half of them a square base. Pour the half of the mixture over the ladyfingers and cover them homogeneous. Then put another layer of ladyfingers over the mixture. Cover that with the rest of the mascarpone cream.
To conclude sprinkel the cocoa powder over the last layer and leave it at least 6 hours resting, but it is recommendable to serve it after 24 hours.