|300 g||long sponge biscuits coated in sugar|
|200 ml||whipping cream|
|6 spoons||cane sugar|
|3 spoons||Amaretto or Rum|
|Carla cocoa powder|
First we prepare coffee, if we do not have an espresso machine at home, we can also use strong soluble coffee. Add almond liqueur Amarreto, or rum. It is better to pour the mixture into a bowl or deep plate, then it is better to soak the confectionery biscuits.
Then separate the egg yolks from the egg whites. Wipe the egg yolks with sugar into the foam, mix mascarpone and whipping cream, mix everything smoothly. Whisk the whites from the egg whites, which are then carefully mixed into the mascarpone mixture. And the cream is done!
Now we only have to lay the biscuits in our glasses, which we will soak in coffee. Then we just change the biscuits, the cream, the biscuits, the cream.
Just sprinkle cocoa on top and leave in the fridge for at least two hours.
TIP: Soak the sponge cake from both sides and count to two from each side. The sponge bones will remain a little crispy in the middle, and they will not squander.