Summary

Ingredients

• 4 tablespoon egg liqueur
• 100 g suar
• 4 tablespoon amaretto
• 500 g mascarpone
• 50 g chocolate (dark)
• 200 ml whipped cream
• 250 ml coffee (strong espresso)
• 28 ladyfingers
• Cocoa powder

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Instructions

1. Stir egg liqueur with sugar until it has dissolved. Stir in the mascarpone, coarsely grate the chocolate and fold into the cream. Whip the whipped cream until stiff and fold in as well.
2. Stir in the espresso amaretto and dip the ladyfingers with your back only. Line the bottom of the rectangular container with half of the biscuits. Spread half of the mascarpone cream on top. Place the remaining biscuits on top and spread with the cream. Leave closed in the refrigerator overnight.
3. Dust with cocoa powder before serving.