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Ingredients
number of servings
12
- 400 g mascarpone cheese
- 3 a piece Egg yolks
- 100 g confectionery sugar
- 200 ml Strong coffee
- 2 kl Amaretto or other almond liqueur
- Cocoa powder for sprinkling
- 300 g long sponge cakes
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Directions
60 min.
1. Step
Prepare a strong coffee and let it cool.
2. Step
Beat the mascarpone, egg yolks and sugar until smooth. Many recipes state that you should also add egg whites, but my personal experience says that the cream is better and more stable without them.
3. Step
Dip the biscuits in the coffee mixed with Amaretto and line the bottom of the mould. Try not to soak them for a few seconds or they may fall apart.
4. Step
Spread half of the mascarpone cream on the biscuits and cover again with the remaining biscuits soaked in coffee.
5. Step
The last layer is mascarpone.
6. Step
Sprinkle the mascarpone with cocoa and garnish with strawberries before serving.
7. Step
Let it cool in the refrigerator for at least 3 hours.
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