Summary

Ingredients

• 500 g mascarpone
• 100 g powdered suar
• 200 g ladyfiners
• 4 egg yolks
• 2 egg whites
• 2 tablespoon, heaped coconut flakes
• 3 tablespoon amaretto
• 1 teaspoon Batida de Coco
• 1 cup Batida de Coco to soak the ladyfingers
• 2 cup water
• Cocoa powder, unsweetened for dusting

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Instructions

1. Beat the egg yolks with the powdered sugar until they are white and frothy. Stir in the amaretto.
2. Then carefully stir in the mascarpone. Not with the mixer, otherwise the mass will be liquid. Better to use a large whisk or wooden spoon. Mix in the desiccated coconut. Then beat the egg whites until stiff and fold in.
3. Dip the ladyfingers briefly in a mixture of 1 cup Batida de Coco and 2 cups water and let them drain slightly on kitchen paper.
4. Put a layer of cream in a mold, place a layer of biscuits etc. on top for 2 to 4 hours - preferably overnight - chill. Sprinkle with cocoa powder just before serving.