Mix the mascarpone, sugar, vanilla sugar and espresso powder with the hand mixer. Beat the whipped cream until stiff and stir in. Pour strong coffee (possibly made from espresso powder) and amaretto into a narrow cup.
Pour part of the cream into small dessert bowls or glasses, dip the amaretti one at a time in the coffee mixture with a fork, allow a little to drain and gently press 4 pieces into the cream. Stir part of the leftover coffee-amaretto mixture into the rest of the cream (I use about 2-3 tablespoons - shouldn`t be too thin) and cover the amaretti completely with this cream. Place 1 amaretti on each for decoration and sprinkle with a little sweet cocoa powder.
I like the cream best when it has been able to sit for about 8 hours and the amaretti have become soft - but that`s a matter of taste. The amount of sugar and espresso can of course be adjusted to suit individual tastes.
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