Summary

Ingredients

• 200 ml sweet cream
• 200 g cream cheese
• 1 cup sour cream
• 1 bag gelatine, (instant gelatine), cold soluble
• 1 bag vanilla sugar, or better, a piece vanilla pod, ground
• 4 cup espresso
• 1 cup amaretto, (espresso cup), or, if you like, coffee liqueur
• 1 cup sugar
• 400 g ladyfiners
• 1 tablespoon cocoa powder, (baking cocoa)

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Instructions

1. First cook the espressos so they can cool down a little.
2. Pour the cream into a large mixing bowl and slowly stir in the sachet of instant gelatine with a hand mixer. Don`t beat quickly, but slowly, it should come off and DO NOT add any sugar now, otherwise it won`t work.
3. Now add the sour cream and cream cheese and beat vigorously and now slowly add sugar as well, until it is as sweet as you want it to be. Whip the whole thing well and for a long time (at the highest speed) so that the mixture is nice and airy.
4. Now fill the espressi, only half the amount, into an elongated, flat bowl and season well with the amaretto. I add a little sugar here so that it doesn`t get too bitter and because I always have little sugar in the cream.
5. Put the following into a square shape (about the size of a A4 booklet and a hand`s width): First dip the biscuits in the coffee-amaretto mixture and then cover the bottom of the shape with them, tightly, pressing a little if necessary. On top of this layer is 2/3 of the cream mass and then again dipped biscuits on top, then the rest of the cream is smoothed out. Pour the cocoa into a small tea strainer and use a teaspoon to generously dust the cream with it. Cover and place in the refrigerator for a few hours. It tastes best overnight.
6. You can taste the cream as well as the coffee mixture very strongly, since a whole part of the taste and sweetness is lost when cooled, so be generous and take very, very strong espresso.