Mix the espresso with the Amaretto in a deep plate.

Whip the cream in a clean bowl until stiff and set it aside.

Beat the egg yolks together with the sugar for about 5 minutes until the mixture is almost white and fluffy.

Soften the mascarpone and then gently fold in the egg yolk mixture. Do this carefully so it stays nice and fluffy.

Then gently fold in the whipped cream.

Now take a large (baking) dish.

Dip the ladyfingers, one by one, into the coffee and liqueur mixture and cover the bottom of the (baking) dish with a layer of ladyfingers.

Spread a layer of the light whipped cream/mascarpone mixture over that.

Add another layer of ladyfingers on top and finish with a layer of the whipped cream/mascarpone mixture.

Refrigerate for at least 2 hours, preferably overnight, to set.

Just before serving, sprinkle a little cocoa powder on top. Or, using a piping bag (no tip needed), pipe small swirls of the whipped cream (see quantity under “optional”) and sprinkle a little cocoa powder over them. Enjoy!