John Myers
Ingredients for 6 servings:
- 400 g ladyfingers, approximately, sufficient for 2 layers
- 750 g mascarpone
- 200 ml cream
- 250 g sugar
- 2 packets of vanilla sugar (bourbon vanilla sugar)
- 250 ml coffee, boiled, strong, cooled
- 4 tbsp Amaretto
- 4 tbsp cocoa
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
without additional egg
Whip the cream until stiff and refrigerate. Mix the mascarpone with the sugar and bourbon vanilla sugar, fold in the cream, and refrigerate the cream. Line a baking dish with half of the sponge fingers. Mix the coffee with the Amaretto and pour half over it. Spread half of the cream over the soaked sponge fingers and top with the rest of the sponge fingers. Drizzle with more coffee. Spread the remaining cream over the sponge fingers, smooth the cream, and refrigerate for at least 30 minutes. Dust with cocoa powder just before serving.
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