5 egg whites
200 g sugar
500 g mascarpone
500 ml whipping cream
Ladyfinger biscuits
3 tablespoons amaretto
750 ml strong coffee
Cocoa powder unsweetened
Preparation
Prepare the coffee first because the coffee has to be cold. Otherwise the biscuits will be too soft.
In a bowl, whisk the egg whites until peak form. Then add the sugar and whisk until it becomes firm.
In another bowl whisk the cream and the mascarpone together until thickens.
Add the egg whites mixture and beat really gently until blended.
Add the 3 tablespoons amaretto to the cold coffee.
Dip the ladyfingers into the coffee and make a first layer with the biscuits in a vbaking dish.
Cover with half of the mixture then add another layer of ladyfingers.
Cover with the remaining mixture and place in the fridge for 24 hours.
Before serving, dust with cocoa powder.
