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INGREDIENTS
- 500 g Galbani Mascarpone
- 40 ladyfingers
- 2 tablespoons amaretto (Italian liqueur)
- 2 cups of coffee
- 5 eggs
- Cocoa
- 5 tablespoons sugar
INSTRUCTIONS
- 1Beat the egg yolks with sugar until the mixture turns pale, then thoroughly mix in the mascarpone.
- 2Whip the egg whites into stiff peaks and gently fold them into the mixture.
- 3Pour the cooled coffee with amaretto into a bowl and quickly dip the ladyfingers in it. Cover the bottom of a baking dish with half of the ladyfingers, spread a layer of half of the mascarpone cream over them, and cover again with a layer of soaked ladyfingers. The final layer is creamy. Refrigerate for at least 3 hours (ideally 12 hours).
- 4Before serving, lightly dust with cocoa.
