Serves 4–6

100 g lady finger biscuits
100 ml amaretto
100 ml extra strong cold espresso
2 medium-sized eggs (separated)
110 g icing sugar
250 g Mascarpone
100 g whipped cream
1–2 tbsp cocoa powder

Per portion: 2194 kJ / 520 kcal, protein 7g, fat 32g, carbohydrate 44g

1. Lay the lady finger biscuits side by side in a flat dish. Mix the amaretto and espresso, then pour over the biscuits, allowing them to absorb the liquid.

2. Mix the egg yolks and 100 g icing sugar with an electric hand mixer until light and frothy, then stir in the mascarpone. Beat the egg whites until stiff, then slowly pour in the remaining 10 g icing sugar and beat for another 30 seconds. Beat the cream until stiff. Fold both into the mascarpone with a spatula.

3. Spread the cream over the biscuits and smooth it. Cover and leave for two hours or overnight in the fridge. Sift cocoa powder over the top before serving.