Summary

Ingredients

For the sponge cake base:

• 4 medium egg (s)
• 120 g suar
• 2 tablespoon water
• 80 g flour

For the cream:

• 750 g mascarpone
• 5 egg yolks
• 125 g suar
• 2 tablespoon amaretto

Moreover:

• 1 cup espresso
• 1 tablespoon amaretto
• cocoa for dusting

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Instructions

1. For the biscuit:
2. Separate 4 eggs, beat egg yolks with water and sugar until creamy, stir in flour. Beat the egg whites very stiff and fold carefully into the mixture. Spread on a baking sheet lined with baking paper.
3. Bake in a preheated oven at 220 ° C top / bottom heat (convection: 200 ° C) for approx. 8-10 minutes. Remove the parchment paper immediately after baking. Let cool down.
4. For the cream:
5. Mix 5 egg yolks with the sugar and 2 tablespoon amaretto, stir in the mascarpone.
6. Now divide the cooled base into 2 parts and place the bottom base in a mold. Mix the espresso with approx. 1 tablespoon amaretto and drizzle half of it over the base. Put half of the cream on top and put on the 2nd base. Drizzle with the rest of the espresso again and spread the rest of the cream on top.
7. Dust with cocoa powder just before serving.