- 40 amaretti biscuits (about 85g in total)
- 1 egg, separated
- 50g caster sugar
- 125g mascarpone cheese
- 1 tbsp cocoa powder
- 75ml strong coffee, cooled
- 4 tbsp (15ml) amaretto or brandy
STEP 1
Pour the coffee and amaretto in a bowl. Soak half the biscuits for a couple of minutes.
STEP 2
Meanwhile, place the egg yolk, sugar and mascarpone in a separate bowl and whisk together for 3-4 minutes or until light and fluffy.
STEP 3
In another, clean bowl, whisk the egg white until it forms soft peaks and then carefully fold into the mascarpone mixture.
STEP 4
Divide the soaked biscuits between the glasses or bowls. Divide approximately half the egg and mascarpone mixture between the glasses, then sift a little of the cocoa powder into each one.
STEP 5
Repeat with the remaining ingredients to make a second layer of everything. Serve immediately or keep covered in the fridge (for several hours or overnight) until you are ready to serve.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 5 Speed Retro Hand Mixer
Add some retro fun to your baking sessions with the Swan 5 Speed Retro Hand Mixer in a stunning shade of blue, which comes with dough hooks and whisks.
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