500 g Marscapone Galbani cheese
4 egg yolks
2 egg whites
5 espresso cups of strong coffee
cocoa powder
200 g loeffel biscuits
2 shots amaretto or brandy
5 tablespoon sugar
Cool coffee.
Beat egg yolks with sugar till white and thick.
Beat egg whites till stiff in a separate bowl.
Put yolk mixture into white and beat GENTLY till thick.
Add amaretto, then cheese, and GENTLY beat together.
Dip biscuits into coffee and put into bottom of 9×11 pan.
Then put cheese mixture on top.
Then sprinkle some cocoa powder on top.
Repeat steps 6-8 for another layer or two.
Refrigerate overnight!