500 grams mascarpone cheese
10 tablespoons of granulated sugar
5 eggs
3 tbs instant coffee melted into 200 ml water
200 grams amaretti biscuits
Put the egg yolks (and retain the whites) on a container and add 5 tbs of sugar.Whisk until pale yellow and firm. Spoon in slowly the mascarpone cheese.
Now we work on the whites. Put a pinch of salt and whisk, add gradually 5 tbs of sugar, and beat until very firm.
Add the whites to the egg yolk+sugar mix. This is the most delicate part of it. You must add the whites gently and very slowly (to maintain the white firmness) using a big spoon and with a bottom up movement. Take the time needed – do not rush.
Spoon some mixture on the bottom of a small tin. Dip the amaretti biscuits quickly into the coffee and put them into the tin. Cover with some more mascarpone cream and refrigerate for 3 hours at least.
Before serving top them with some crushed amaretti (you can crush them using the bottom of a glass)
