Separate the eggs. 4 egg yolks and 2 egg whites each. Beat the egg yolks with the sugar until frothy. Add the mascarpone and then season with the amaretto. You cannot specify the amount for the amaretto, because it depends a lot on your own feelings and also on the taste of the mascarpone. Depending on the subsequent consistency of the mass, 2 more stiffly beaten egg whites can be folded in. If you put a lot of amaretto in the filling - you prefer to do without the egg whites. Otherwise the filling will be too runny.
Line the shape tightly with ladyfingers. Dissolve the soluble coffee powder in boiling water. Drizzle the spoonfuls of the liquid over the sponge fingers. So that all the sponge fingers do not float, but are coated with coffee.
Put 1/2 mascarpone mixture on the ladyfingers. Place another layer of ladyfingers on top and drizzle with coffee as well. Then spread the rest of the mascarpone cream on top.
Now chill the bowl and let it rest for 1 night. This will completely soften the sponge fingers and give the filling a nice, even consistency.
Just before serving, sieve the cocoa over the cream.
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