Separate the egg whites and yolks. Beat the yolks with 1/3 cup sugar until they turn whitish. Add the mascarpone and beat in.
Beat the egg whites to stiff peaks, gradually adding the sugar as you go. Gently fold into the mascarpone mixture. Mix the coffee with the amaretto.
Arrange a bottom layer of broken ladyfinger biscuits. Brush them thoroughly with the coffee and amaretto mixture. Next add a layer of the creamy mascarpone, followed by another layer of moist ladyfingers, and finally another layer of the creamy mascarpone.
If you have time, it’s worth leaving overnight.
Serve with a dusting of cocoa power on top.
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