Ingredients

• 3 espresso cups of strong black coffee
• preferably espresso
• cooled
• 3 tbsp caster sugar
• 6 tbsp Amaretto liqueur
• 2 eggs
• separated
• 250g/8¾oz mascarpone cheese
• 250ml/8¾ fl oz whipped cream
• cocoa powder
• to dust
• 1 packet of Savoiardi (sponge lady finger biscuits)

Directions

• Place the cold coffee in a bowl
• add three tablespoons of the Amaretto and put to one side.
• In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
• Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.
• In a separate bowl
• beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur
• taking care not to loose the volume.
• Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
• Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again
• using up the biscuits and finishing with a cream layer.
• Smooth the surface and dust the top with the cocoa powder.
• Refrigerate for about two hours or until firm. The longer it is left
• the more the flavours will develop.