This recipe is from a friend I met in the Philippines. It's a great success every time I make it. It should be made the day before or in the morning for a dinner party. as it needs time to set. Makes 6-8 servings
Ingredients:
- 500g Mascarpone
- 200g finger biscuits (aka ladyfingers)
- 4 egg yolks
- 3 egg whites
- 3 T cacao powder
- 40g sugar
- 30ml Amaretto
- 125 ml strong coffee
- Cocoa powder for serving
Method:
Brew the coffee, pour into a wide bowl and add about a tablespoon of the Amaretto. Reserve.
Prepare the cream; beat the mascarpone until creamy adding the egg yolks , the rest of the Amaretto and the sugar. In a separate bowl, beat the egg whites until stiff and delicately incorporate them into the mixture.
Dip the finger biscuits lightly into the coffee mixture, one by one and lay them side be side in a square or rectangular serving dish. It is important to dip them lightly, if not they will become soggy and the finished result will not be perfect. Once the bottom layer is done, spread the cream evenly over the biscuits. Continue the layers, ending with a layer of cream.
Refrigerate overnight or for at least 6 hours.
Just before serving sift the cocoa powder over the cream, completely covering the top.
