- 250 g mascarpone
- 3 eggs
- 2 teaspoons powder sugar
- pinch of salt
- bitter cocoa
- 1 cup freshly brewed instant coffee
- dr Gerard apricot-cream sponge cookies
Divide the yolks from the whites. Beat the whites together with a pinch of salt. Then gently beat the mascarpone. Beat the egg yolks and sugar in a separate bowl, then add the mascarpone while mixing the whole time. Carefully add the egg whites at the end.
Add amaretto to the coffee after it cools down.
Add the following to prepared bowls: the sponge cookies soaked with coffee and amaretto, the filling, a pinch of cocoa, more sponge cookies, filling. Decorate with cocoa.