Ladyfingers
1/2 liter of strong coffee
3/4 cup (chopped) of espresso powder
1 cup (coffee liqueur) Amaretto
2 packages of champagne biscuits
Cream
6 egg yolks
1/2 cup (espresso powder)
400g mascarpone cheese
3 egg whites
Powdered chocolate for dusting
Ladyfingers
1/2 liter of strong coffee
3/4 cup (chopped) of espresso powder
1 cup (coffee liqueur) Amaretto
2 packages of champagne biscuits
Cream
6 egg yolks
1/2 cup (espresso powder)
400g mascarpone cheese
3 egg whites
Powdered chocolate for dusting
Make the cream: Beat the egg yolks with the espresso until they're smooth and fluffy
Remove from mixer and mix in the mascarpone
Fold in the egg whites gently, then reserve
For the ladyfingers, mix together the coffee, espresso powder, and liqueur
Moisten the biscuits slightly and arrange them in a layer in a refrigerator
Cover with cream
Repeat the layers until all ingredients are used up, finishing with a layer of cream
Refrigerate for 4 hours and dust with powdered chocolate at serving time.
