Ingredients
- 500 g of mascarpone
- 24 spoon biscuits
- 15 cl of strong coffee
- 3 tablespoon(s) of amaretto
- 5 eggs
- 100 g of sugar
- 30 g bitter cocoa powder
Preparation
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Line the bottom of a high-sided mold with spoon biscuits. Soak them in coffee mixed with amaretto.
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Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture is foamy, then add the mascarpone. Mix well, set aside.
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Beat the egg whites until stiff and gently incorporate them into the mascarpone mixture.
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Pour the cream over the biscuits, sprinkle with cocoa and place in the refrigerator for 6 hours before serving.
