16 oz Mascarpone, room temperature
2 tbs Amaretto
2 cups strong Brewed Coffee or Espresso
Ladyfinger Cookies (2 boxes Trader Joes)
Cocoa Powder or Grated Chocolate
3 tbs Sugar
Separate egg whites and yolks into different bowls. Add 3 tbs sugar to egg yolks and whip with beater until the color is a pale yellow, thick and creamy with little bubbles on top. Combine the mascarpone cheese into the whipped egg yolks until it becomes a smooth custard with pastry blender.
Add a pinch of salt and use beater to whip egg whites until they form soft peaks.
Pour and fold the whites delicately into the egg yolk and mascarpone mixture until combined. Do half first and then the second half.
Dunk the lady fingers for 3 to 5 seconds into coffee and line the bottom of an 8 x 12 inch serving dish. Add a layer of the custard, using half the quantity. Add another layer of coffee dunked ladyfingers on top of custard. Pour the rest of the remaining custard on top of the coffee dunked ladyfingers. Dust generously the top with the cocoa powder or grated chocolate.
Cover with plastic wrap and refrigerate overnight or at least 6 hours to allow the flavors to mingle.
Slice and serve.
View helpful video here.