1	Take the mascarpone out of the fridge one hour beforehand.
2	Separate the eggs.
3	Beat 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.
4	Wash and dry the bowl and whisk thoroughly.
5	Put the egg whites in the bowl with the whisk and beat for 5 minutes, remembering to remove the pusher.
6	Gently fold the egg whites into the mascarpone mixture with the spatula.
7	Briefly 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.
8	Refrigerate 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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