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Preparation : 30 min Resting : 6 hr
Cooking : - Equipment :
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Serves 6-8 :
400 g mascarpone 
300 ml coffee
3 tbsp de cacao amer 
5 eggs 
100 g caster sugar 
30 sponge fingers 
3 tbsp d'Amaretto liqueur 
1Take the mascarpone out of the fridge one hour beforehand.
2Separate the eggs.
3Beat the sugar and egg yolks in the main bowl with the whisk until pale and fluffy. Add the amaretto and mascarpone. Beat for 2 minutes. Set aside in a mixing bowl.
4Wash and dry the bowl and whisk thoroughly.
5Put the egg whites in the bowl with the whisk and beat for 5 minutes, remembering to remove the pusher.
6Gently fold the egg whites into the mascarpone mixture with the spatula.
7Briefly dip half the sponge fingers in the coffee. Arrange them in a glass dish, then cover with half the mixture. Sieve some cocoa powder on top. Repeat these steps with the remaining sponge fingers and mascarpone mixture, finishing up with a dusting of cocoa powder.
8Refrigerate for at least 6 hrs.
Chef’s tip

if you do not have any cocoa powder, grate some chocolate with your parmesan grater


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