3 egg whites*
6 egg yolks*
8 oz mascarpone cheese, at room temperature
2 tbsp amaretto liqueur
6 tbsp sugar divided in two
1 cup freshly pulled espresso, cooled to room temperature
3-4 dozen ladyfingers, storebought or homemade
cocoa powder, for dusting
In a bowl whip together egg whites and 3 tablespoons of sugar until it forms soft peaks. Set aside.
In a separate bowl, beat together yolks and 3 tablespoons of sugar until it turns pale yellow and frothy.
Pour mascarpone cheese and amaretto liqueur, mix well.
Fold egg white mixture into the yolk mixture and set aside.
Add a few drops of amaretto liqueur to your espresso.
Dip the ladyfingers into the espresso and layer it into a glass dish.
Pour half of the mascarpone mixture into the dish and arrange another layer of ladyfingers, dipped in espresso.
Pour the remaining half of the mascarpone mixture into the dish. Cover and chill for 4-8 hours.
Sprinkle the top with cocoa powder just before serving. Enjoy!