Total: 2 hr 30 min. | Active: 30 min.
Nutritional value / people: 606 kcal
, Fat: 35 g
, Carbohydrate: 54 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mascarpone cream

50 g sugar
2 fresh egg yolks
1 organic orange, a little grated zest
250 g mascarpone
2 fresh egg whites
1 pinch salt
1 tbsp sugar


2 dl strong coffee (e.g. espresso), hot
4 tbsp amaretto
1 tbsp sugar

To assemble

150 g sponge fingers
cocoa powder to dust
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How it's done

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Mascarpone cream

Using the whisk on a hand mixer, beat the sugar, egg yolks and orange zest until the mixture becomes lighter in colour. Whisk the mascarpone until smooth, stir in. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Carefully fold the egg whites into the mixture using a rubber spatula, chill.


Mix the coffee, amaretto and sugar until the sugar has dissolved, leave to cool.

To assemble

Place half of the sponge fingers (sugar side down) in the dish, drizzle with half of the liquid. Spread half of the mascarpone mixture on top. Dip the remaining sponge fingers into the liquid, place on top. Cover with the remaining mixture. Cover and chill for approx. 2 hrs. Dust with cocoa powder.


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