3 tablespoons amaretto, Optional but I recommend it
2 large eggs, seperated
1/4 teaspoon salt
6 1/2 tablespoons granulated sugar
8 ounces mascarpone, chilled
10-12 lady fingers
1 cup dark chocolate, shaved
1 cup unsweetened cocoa powder
Stir your espresso powder into your hot water. Wait until cool and then add the amaretto.
As you are waiting for your espresso mixture to cool whip egg whites with a your salt until they stiffen. Gradually add half of your sugar and continue to whisk until they are stiff.
Add egg yolks with remaining sugar into a large bowl and whisk until it becomes lighter in color and a bit thicker. gently whisk into the mixture your mascarpone. Fold in 1/2 of your egg whites 5-6 times and then the other half until completely mixed. At this point your mix sure be light and fluffy.
Break your lady fingers in two leaving 3 for later. Dip broken pieces into your, now cool, espresso mixture and add to the bottom of your cup.
Now add a heaping tablespoon of your cream and some of your shredded chocolate on top.
Add another layer of lady fingers and add another tablespoon of mascarpone or finish it using an open start frosting tip. The star tip looks much prettier but is optional.
Break another lady finger in half and dip it into the last layer of mascarpone.
Right before serving garnish with your cocoa powder.
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