ingredients

Cesto

2 pk egg 1 pinch salt 100 g softened butter 100 g granulated Sugar 120 g plain flour 50 ml whipping Cream

Filling

200 ml whipping cream 500 g Mascarpone 1 packet vanilla sugar 150 g icing sugar 1 packet cold gelatine 200 g shortbread Biscuits 100 ml strong black coffee 50 ml amaretto

Still needed

cocoa for sprinkling amaretto biscuits for decoration

progress

Beautiful yet simple coffee cuts are perfect for a celebration or holiday table.

1.

Cesto: First, beat the egg whites separately with a pinch of salt.

2.

In another bowl, beat the egg yolks with the softened butter and sugar.

3.

Add the flour, cream and finally lightly fold in the egg whites.

4.

Spread the batter into a small, deeper baking tin (23×33 cm), which we lined with baking paper and bake in a preheated oven at 180°C for about 20 minutes. Let cool.

5.

Cream: Add mascarpone, sugar and gelatine to the whipped cream, prepared as directed.

6.

Spread half of the cream over the cooled cake, place the biscuits on top, drizzle with the coffee and Amaretto and spread the rest of the cream over the biscuits. Align the top nicely and sprinkle with sifted cocoa.

7.

Let the Italian slices harden in the refrigerator.

8.

The next day, cut the dessert into slices and garnish with amaretto-flavoured biscuits.

9.

Good taste!

Text, photo: Profimedia