Amaretti Biscuits

1. Preheat oven to 160 degrees
2. Separate the egg, we’re going to use the egg whites for these biscuits
3. Using a mixer, beat the egg whites while gradually adding the sugar until it reaches stiff peaks
4. Fold in the ground almond 
5. Add some amaretto liquor into your paste then mix until you get a dough ball
6. Divide it into 6 equal portions then cover each of them in icing sugar 
7. Roll out each of the dough ball to a thickness of about 3 to 5 mm then use a cookie cutter (about 10cm diameter) to cut out your circular cookie shapes (avoid overworking the dough, otherwise it’ll become too dense and your cookie will become tough, making it more difficult to absorb the coffee afterwards.)
8. Repeat this with the rest of the dough until we get 6 even cookies.
9. Finish by dusting some icing sugar on top
10. Pop the cookies on a lined baking tray in the preheated oven at 160 degrees and bake it for 13 minutes

Coffee dip

1. In a bowl add the dark roast instant coffee
2. Pour the hot water and some more amaretto liquor
3. Mix everything together then leave it to cool down on the side.

Mascarpone mousse:

1. Separate the egg, we’re going to use both to create two mixture and combine them afterwards.
2. In a bowl, add the sugar to your egg yolk then mix until creamy. If you’ve made your amaretti biscuit from scratch, you can also add in the leftover yolk into this mix at this stage as well, as to not waste it
3. Once the egg yolk becomes smooth and light in colour, start adding the mascarpone and mix until well blended. Remember to scrape the sides as well. Once done, set aside
4. In a separate bowl, beat the egg whites while gradually adding the sugar until it reaches stiff peaks.
5. Fold the two mixtures together. Start with a small amount then gradually add the rest into the mix. Once everything is well combined, keep it in a cool environment  (fridge) so that it doesn’t melt until assembly.

Whipped cream topping:

(I would advise to do this right before you’re about to serve)

1. In a bowl, add cream and sugar and whip until you get the consistency desired. Be careful not to overwhip, otherwise it might become too thick and won’t flow. If that happens, you can add a bit of milk to thin it out. 
2. Keep lifting up your whisk to check that you’ve got the consistency that you wanted. 
3. Once it’s done, refrigerate.

Assembly:

1. I used some acetate wrap that I got online. Measure and cut the length needed using the cookie cutter you previously used as a reference.
2. Add some tape to the edges and neatly cut the ends so that you can stick it together later on
3. Dipping the biscuits into the coffee. Soak it a few times until it becomes slightly soft to the touch, although you don’t want it to fall apart.
4. Take the acetate film and wrap it around our base.
5. Take a scoop and a half of mascarpone mousse and put it on top of the biscuit.
6. Repeat the process with another layer of biscuit, then another layer of mascarpone mousse and finish with a final biscuit on top. 
7. I would recommend to place the biscuit down at a slight angle, then gently pressing it down so that the mascarpone mousse distributed evenly.
8. If you chose to use store bought savoyardi or amaretti biscuits, they obviously don’t come in this shape so what you can do is to soak them first, then crush them into smaller pieces and layer them at the base and between the mascarpone layers.
9. After you’ve built this, I’d recommend to let it refrigerate for a bit in the fridge, for at least a few hours so that the mascarpone mousse layer can set. And the biscuit can properly soak in the flavours. 
10. When you’re ready to serve, pour the whipped cream on top, give it a quick shake to even out. 
11. Dust some cocoa powder on top
12. For the reveal, just gently lift up the acetate cover and voila!