Categories: Desserts 
      Yield: 14 servings 
  
    1/2 c  Double Strength Espresso 
    1/4 c  Amaretto 
      2 c  Mascarpone Cheese 
    1/2 c  Sugar 
     25 ea Italian Amaretto Biscuits 
      2 tb Cognac 
     20 ea Savoyarde Biscuits 
      7 ea Eggs, separated 
      1 ea Bitter Chocolate Square 
  
  * The mascarpone cheese should be whipped until fluffy. Grate the bitter 
  chocolate square. 
  In a shallow bowl, mix together coffee, cognac and half of the amaretto. 
  Dip each Savoyarde biscuit in the coffee mixture and immediately place in 
  a 3 litre rectangular baking dish (13 x 9 inch) sugar side up. Reserve 
  leftover espresso mixture. A layer of coffee dipped biscuits should cover 
  the bottom of dish. 
  Beat egg whites until they hold peaks; set aside. 
  Beat egg yolks until lemon-coloured. Gradually add sugar and continue 
  beating until all of the sugar has been incorporated. 
  Add the mascarpone cheese. 
  Stir in grated chocolate and remainder of the amaretto. 
  Gently fold in stiffly beaten egg whites. 
  Spoon the mixture over the Savoyarde biscuits. 
  Dip the amaretto biscuits in the espresso mixture and place them on the 
  cheese mixture. Serve chilled. Serves 14. 
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