Ingredients:
250 g mascarpone
200 ml of 33% cream
2 egg yolks
50 g icing sugar
150 ml strong coffee
2 tbsp. Amaretto liqueur
150 g savoiardi (lady's fingers)
Cocoa powder for sprinkling
Preparation:
Brew strong coffee, cool it to room temperature and add Amaretto liqueur.
Whip the cream to stiff peaks. To do this, place the chilled cream in a bowl and whisk on medium speed until it thickens and holds its shape.
In a separate bowl, beat the egg yolks with the icing sugar until light and creamy.
Add the mascarpone to the whisked yolks and mix gently until smooth.
Stir the whipped cream into the mascarpone, stirring gently with a spatula or whisk.
Dip the savoiardi into the coffee mixture for a few seconds to soak but not melt.
Place a layer of soaked savoiardi in the bottom of the cremains.
Top the layer of savoiardi with a layer of cream. Repeat the layers once more, ending with the cream.
Sprinkle the top layer with cocoa powder through a sieve.
Put the cremains in the fridge for 4-6 hours to allow the dessert to set and soak in.