Ingredients
2-3 cups of espresso
2 egg yolks
50 g icing sugar
20 + 20 ml Amaretto (more or less to taste)
250 g mascarpone
2 egg whites
200 g ladyfingers
Cocoa Powder
Preparation
Cook Espresso and allow to cool.
In a bowl mix egg yolks, powdered sugar and 20ml Amaretto mix with an electric mixer. Then stir in the mascarpone.
Beat the egg whites until stiff and fold into the mascarpone mixture.
Give espresso and amaretto in remaining in a small bowl or a soup plate and turn the lady fingers in it and lay next to each other in a dessert bowl. If the whole floor is occupied, a layer of the mascarpone cream stroke it.
Another situation in espresso and Amaretto turned ladyfingers layers on the cream and sprinkle again with mascarpone cream.
Cover with Klarsichfolie and put in the refrigerator cold at least 3 hours.
Besieben before serving with cocoa powder.
Valentine's Day Ideas
