This adored Italian classic from the Venetians is not for those counting the calories

Ingredients

• 500 g Mascarpone
• 1 packet of tea biscuits (150 – 200g)
• 3 egg yolks
• 4 tablespoons of sugar (or honey)
• 375ml of Espresson
• 1 drop of bitter almond essence
• 4 shots of Amaretto
• 1 packet of vanilla sugar
• 30-40 g dark cocoa powder
• 1 large, decorative casserole dish

Preparation

1. Mix the egg yolks, sugar and vanilla sugar with an electric mixer until foamy (this will not take long)
2. Add the mascarpone a little at a time for a further 2-3 minutes, making this creamy mix quite firm
3. Add the amaretto and a drop of bitter almond essence and place in the fridge
4. Dunk the tea biscuits in the espresso and place in the casserole dish
5. Cover with mascarpone mix and smooth over
6. Add a second layer of tea biscuits and mascarpone mix
7. Seal the dish with clear plastic film and place in the fridge for 2-3 hours

Serving suggestion

Cover completely in dark cocoa powder before serving.