Boil the espresso and then add a little amaretto to a shallow bowl. Separate eggs. Mix the egg yolks with the sugar and beat until frothy with a hand mixer. Mix the egg yolk mixture with the mascarpone. Then add 8 tablespoons of amaretto and stir. It is important here to get the mixture nice and creamy (without lumps). Beat the egg white until stiff and then fold into the egg yolk, mascarpone and amaretto mixture.
Dip the ladyfingers individually from both sides into the cooled espresso (only briefly) and line the bottom of the flat bowl with them. Spread the mascarpone mixture halfway on top. Spread another layer of sponge fingers (previously dipped in espresso) on top. top with the rest of the mascarpone mixture. Place in the refrigerator for at least 3-4 hours.
Sprinkle with cocoa powder just before serving, it just looks better.
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