- 250 g mascarpone cheese
- 250 g ladyfingers
- 2 eggs
- 60 g confectioner’s sugar
- 100 ml espresso
- 3 tbsp amaretto
- 1 tbsp bittersweet chocolate
- 1 tbsp unsweetened cocoa powder
Utensils: large bowl, hand mixer with beaters, rubber spatula, baking dish, fine grater, fine sieve
Separate eggs. Beat egg yolks with some confectioner’s sugar until pale and fluﬀy. Add Amaretto and mascarpone. Beat until smooth.
Beat egg whites with a pinch of salt until stiﬀ peaks form. Slowly whisk in the remaining confectioner’s sugar. Carefully fold beaten egg whites into mascarpone cream.
Combine espresso and remaining Amaretto in a shallow dish. Quickly dip ladyfingers in espresso mixture and then layer soaked ladyﬁngers in bottom of the serving dish. Cover with a layer of mascarpone cream and top with a ﬁne layer of grated chocolate.
Repeat layering process until all ingredients are used up. Finish up with a layer of mascarpone cream, finely grated chocolate, and a dusting of unsweetened cocoa powder. Refrigerate for at least 3 hours before serving. Enjoy!
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