4 egg yolks
500g/1lb mascarpone cheese
250ml/8fl oz double cream
1tbsp of Amaretto
125ml/4fl oz freshly made espresso coffee
1 packet of savoiardi biscuits (available from all good Italian delicatessens)
120g/4oz good-quality dark chocolate
In a large bowl, beat the yolks with the sugar until the mixture lightens in colour and increases slightly in volume. Fold in the mascarpone and mix well.
In a second, medium-sized, bowl whip the cream until soft peaks form then fold into the cheese mixture.
Mix the Amaretto with the coffee and pour into a ceramic dish. Dip the savoiardi biscuits in this mixture to lightly soak.
Lay the soaked biscuits in a nine-inch serving bowl, pour in half of the cheese mixture, add another layer of biscuits and repeat the process, finishing with a layer of mascarpone.
Grate the chocolate over the top and chill in the fridge for six hours before serving.Reuse content