Make a fresh espresso, add a little milk and the Amaretto and let it cool.
Whisk egg yolks and sugar together, then add the mascarpone.
In a metal or glass bowl, whisk the egg whites with a pinch of salt. Do not over whisk, but avoid having clear liquid at the bottom of the bowl. Then add the whisked egg whites to the yolks, mascarpone and sugar mixture.
Dip biscuits into the cold coffee mix, but not for too long, taking care not to let them collapse.
In your dessert serving glass, make layers of biscuit and the cream mixture, finishing with the cream.
Leave to set in the fridge for a few hours. Sprinkle with cocoa powder before serving.
Cook's note: the Woolworths mascarpone works best.
This recipe comes courtesy of Massimo’s in Hout Bay.