For my DaD, decadent glorious over indulgent happiness in every spoonful, this is a pudding that will take you several attempts to finish, the gorgeous rich marscapone custard and fragrant amaretto espresso biscotto will bring a cracking smile to your taste buds.
Ingredients
(serves 4)
20 biscotto amaretti almond biscuits
75ml disaronno Italian liqueur
1 espresso coffee
250g marscapone
2 egg yolks
4tbsp caster sugar
1 tsp cocoa powder
First make the espresso, place the biscotti biscutis on a plate pour over the disaronno and espresso and leave for a couple of minutes to soak up all the liquid. In a large bowl whisk the marscapone, sugar and egg yolks together until smooth, now you are ready to assemble the layers.
In individual or one large serving bowl place six of the soaked biscotto biscuits top with one third of the marscapone custard, dust over a third of the cocoa powder, repeat this twice more and place in the fridge to chill for a couple of hours before serving.
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