- 250ml cream
- 2tbsp sugar
- 250gr mascarpone
- 200ml koffie
- sponge fingers (savoiardi,löffelbisquits,lange vingers,savarin?)about 30
- cocoa powder
- 6 tbsp Amaretto di Saronno or coffee liqueur
PreparationWhipp the cream with the sugar. Fold in the Mascarpone and 2 tbsp of liqueur.
Put the coffee in a soup plate with 4tbsp of liqueur. Dip half the sponge fingers in the coffe mixture and put them on the bottom of a shallow, rectangular dish and scoop over half of the mascarpone mixture. Make a second layer just the same way and sprinkle cocoa powder over it. Cover with cling film and let it get cold in the fridge for about 4 hours.