500g mascarpone
200ml double or whipping cream
4 egg yolks
200g sponge finger biscuits
4 tablespoons amaretto (optional)
Cocoa powder, sifted
1. Soak the sponge biscuits in the coffee and amaretto.
2. Whip the cream with a tablespoonful of sugar. Meanwhile, beat the egg yolks with the remaining sugar until they become creamy. Assemble the dessert by placing the soaked sponge biscuits in the base of a mould.
3. Now, Cover the biscuits with a layer of mascarpone cream. then cover with the remaining cream. Dust the surface with cocoa powder and place in the fridge for at least one hour.
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