1. 6 eggs
2. 8 soup spoons sieved sugar powder
3. 750 gramm mascarpone
4. 6 soup spoons sieved cocoa powder
5. 4 soup spoons coffee add some sugar, cooled to room temperature, ( or strong coffee, espresso ).
6. 350 gramm sponge finger
7. 5 soup spoons Amaretto, as you like
8. 6 soup spoons rasped chocolate

method:
1. separate egg yolks from egg white, add some salt beat egg white until stiff
2. beat egg yolks and icing sugar till creamy
3. whisk the mascarpone with egg yolks mixture well
4. add 1 soup spoon cocoa powder, 5 soup spoons Amaretto and the stiffed egg white mix together, until everything is thoroughly mixed.
pour the coffee into a bowl, I like to add 3 soup spoons cointreau, as you like

Form:
a. put 2 soup ladles mixture in form, take one sponge finger and dip it into the coffee,put into the form continue with remaining biscuits
b. pour in 3 soup ladles mixture on top of the biscuits , dust cocoa powder on top then sprinkle 3 soup spoons rasped chocolate
c. do it again like a and b, only this time without rasped chocolate, put it in the fridge over night