Dietary guidance: v
100 g icing sugar
500 g Mascarpone (ital. creamed cheeze)
200-400 g sponge fingers
bowl with flat bottom or casserole
First, prepare the espresso (at least 1/2 liter)
Divide eggs, you will need 4 yolks and 2 egg whites
Whip egg whites
Mix icing sugar, yolks and a (nice ;) dash of Amaretto until creamy. Now add mascarpone and mix until well blended. Add whipped egg white and mix carefully.
Now dip sponge fingers very shortly in the cold espresso and place on the bottom of the dish until the bottom is covered. Spread half of the mascarpone cream on top of the sponge fingers.
Now add another layer of espresso soaked sponge fingers and spread the rest of the mascarpone cream on top.
cover up and refrigerate for 2 hours.
Right before serving, dust with cocoa.
Tip: Don't use mascarpone cream. It will be too juicy.