for 4 person

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

Liquid

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

To assemble

150 g	sponge fingers
	cocoa powder to dust

How it's done

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.

Liquid

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.

Show complete recipe