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Ingredients

500g mascarpone
1 sp sugar per 50g mascarpone
1 very fresh egg per 100g mascarpone
ground coffee
amaretto
200g of lady fingers

Method

Make sure mascarpone and eggs are at same temperature.

Put mascarpone in
mixing bowl and add sugar (use 8 sps for 500g mascarpone).

Add
eggs one at a time (use 3-4 depending on egg size), whisking
until all mixed in. Shouldn't be too thick or too runny.

Make strong 
espresso.

Mix two parts espresso to one of amaretto in a bowl suitable for dipping.

Dip biscuits in, and fill up the bottom of the baking tin, putting the
biscuits face down across the bottom.

With a spoon then give each biscuit
a drop of so more of the espresso/amaretto mix.

Drip (don't spread because it will cause damage) the mascarpone mix on top
of the biscuits, the carefully "nudge" it across the biscuits.

Make a second layer but with the biscuits pointing the other way for 
extra strength.

Make a third layer of biscuits (again change direction), finishing off
the mascarpone mix.

Refridgerate overnight.

Sieve cocoa powder over it and eat!