- Pour the coffee into a bowl, add half of the Amaretto and stir before putting to one side
- In a separate bowl, beat together the egg yolks and sugar for about three minutes until thickened
- Add the mascarpone and beat until well mixed, before gently folding in the whipped cream
- In a third bowl, beat the egg whites until soft peaks form. Fold gently into the cream
- Add the remaining liqueur and then combine while maintaining the consistency
- Cover the base of a serving or trifle bowl with a layer of the biscuits, before pouring in around 100ml of the coffee. Spread about a third of the cream mixture over the biscuits until they are covered
- Repeat the process again, dipping the biscuits in the remaining coffee before layering on top of the cream until all biscuits are used, finishing with a cream layer
- Smooth the surface and dust the top with the cocoa powder
- Refrigerate for about two hours before serving
Notes
The longer this is left in the fridge, the more the flavours will develop
For a stronger coffee taste, soak the base biscuits in around 100ml of the coffee
Instead of sponge fingers, you could use Madeira cake slices and soak them in the coffee before layering. Dry them out beforehand, and cut into fingers if you wish. This gives a denser Tiramisu
