A nice twist on the classic Italian dessert. This is a small quantity suitable for 4 to 6 people.
250 g mascarpone
35g caster sugar
tablespoon tia maria
1/3 cup strong coffee
Dark cocoa powder
Separate eggs. Whip the whites until stiff then set aside. Beat the yolks and sugar until pale yellow. Blend in the mascarpone until smooth, then gently mix in the whites, being careful not to overmix.
Combine the coffee, Tia Maria, and Amaretto in a shallow dish and soak the Amaretti biscuits for a few minutes. Put two layers of biscuits in the bottom of a small dish, then top with the mascarpone mixture. Smooth the top and dust liberally with cocoa powder.
Refrigerate for 6 hours or overnight.