INGREDIENTS:
(for 6 cups)
250 gr. mascarpone cheese 2 eggs
100 gr.
sugar 50 gr. Water
50 gr. dark chocolate sponge
3 - 3 soft amaretti Redwing
a cup of coffee
fruit to decorate
Separate the yolks from the whites. Boil sugar and water for 3 minutes. Beat the egg whites, kept at room temperature for at least an hour, with a pinch of salt. Then, still mounting add half the syrup boiling. Continue beating for 5 minutes or until meringue is formed a white solid. Put it in the refrigerator. Whip the egg yolks and add, always fitting the remaining hot syrup. Continue beating until you have a creamy white and soft. Add the mascarpone cheese (a little at a time) and finally the egg whites.
Take half of the cream and add the melted chocolate in a double boiler or microwave. Put in 3 ½ cups Savoy dipped quickly in coffee, add the mascarpone cream, ½ amaretto crumbs and then the chocolate cream. In the other three glasses do But just as putting the cream first and then the white chocolate. Garnish with fruit as desired. Keep in refrigerator at least 4 hours.
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