First the biscuits are baked - this can also be done the day before. Separate the eggs neatly, beat the egg whites with icing sugar until they are very stiff. Mix the egg yolks with sugar and vanilla sugar until frothy and creamy, then sieve the flour and starch over it, add the egg whites and mix carefully but thoroughly.
Put the mixture in a piping bag and squirt round cookies of different sizes onto a baking sheet lined with baking paper. The size of the cookies depends on the dia of the glasses planned for serving - about 3 cookies are needed per standard water glass. I recommend making the cookies a little smaller than too large, as they expand a little when baking.
There will be various cookies left over or maybe burned - which can certainly be used in other desserts or for snacking and will last a long time in a cookie jar.
Bake the cookies at 180 ° C (fan oven) for 12 minutes, until the surface is lightly browned around the edges. Take out, dust immediately with a little icing sugar and let cool down.
To finish, first boil a cup of very strong coffee or 4 espressos, mix with honey or sugar and grappa and allow to cool slightly. In the meantime, whip the cream with the cream stabilizer, vanilla sugar and sugar until very stiff and stir in the mascarpone and amaretto.
Pour 1 tablespoon of cream into each of 4 glasses (e.g. shapely water glasses), press 1 sponge cake on top, wet with 1 - 2 tablespoons of coffee mixture, wait a little until the biscuit has soaked up the coffee, put another dollop of cream on top, press another sponge cake on , moisten with coffee, etc. Depending on the size, you should use 3 biscuits per glass. The top end should be the cream.
Cover the glasses with cling film and put in the refrigerator, leave to steep for at least 3 hours, better 24 hours. Before serving, sprinkle with plenty of sifted cocoa powder, place on small plates and decorate with fruits according to taste and season.
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