Preparation time: 15 mins
Cooking time: 14 mins
Original Recipe from the Grand Hyatt Hotel
Beat egg yolks with sugar in a bowl over a pan of hot water until the mixture is pale. Remove from heat and let it cool.
Add mascarpone and half the Amaretto and Kahlua to the egg yolk mixture, mix well and continue to beat until all ingredients are well blended.
Whip egg whites until very stiff, then fold into the above mixture.
Pour cold espresso coffee and the rest of the Amaretto and Kahlua into a wide bowl. Quickly soak each biscuit in the coffe mixture, squeeze out excess coffee and arrange on the bottom of a cake dish (or a small glass if you wish to make smaller individual single portions). Cover with a layer of the mascarpone and egg mixture.
Repeat the process once more (biscuit and mascarpone mixture) to make 2 layers.
Place in refrigerator at once and let it set for an hour, or until it is thoroughly chilled. Dust with cocoa powder just before serving.