20 min
Prep time
6
Servings
Medium
Difficulty
20 min
Total time
Ingredients
Instructions
-
1
Separate the egg whites from the yolks. Whiten the yolks with sugar.
-
2
Add the mascarpone and amaretto, and mix until you obtain a smooth cream.
-
3
Beat the egg whites to stiff peaks.
-
4
Fold the egg whites into the preparation to achieve a homogeneous and fairly frothy batter.
-
5
Soak the biscuits in milk and place them at the bottom of each serving glass.
-
6
Distribute 160g of chestnut cream in the glasses.
-
7
Cover with half of the mascarpone cream.
-
8
Repeat the operation once and sprinkle the glasses with cocoa.
-
9
Let rest in the refrigerator for a minimum of 4 hours.
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