Mix the egg yolks with half of the powdered sugar, then add the mascarpone and stir!
Beat the egg white with the rest of the powdered sugar to the egg whites and then fold in the mascarpone!
Put the espresso, approx. 6 cups, in a shallow bowl and stir in the grappa and amaretto.
Now put the first mascarpone mass in a larger, oblong bowl, now briefly pull the ladyfingers through the espresso (dipping) but must never be soft, so only briefly! and bet on the first layer.
Repeat the process 2-3 times, finally spread the last mascarpone mixture over the ladyfingers, then cling film over it and put it in the refrigerator for about 5 hours.
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