• 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


  1. Line the bottom of a high-sided mold with spoon biscuits. Soak them in coffee mixed with amaretto.

  2. 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.

  3. Beat the egg whites until stiff and gently incorporate them into the mascarpone mixture.

  4. Pour the cream over the biscuits, sprinkle with cocoa and place in the refrigerator for 6 hours before serving.

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