Vin Santo, 2009
A caramel-colored, almost honey-like dessert wine is a wonderful choice when making this classic dessert. The aromas of toasted nuts and dried fruit in the wine blend into the creaminess of the dish, while the wine’s subtle acidity offers a dynamic excitement to the palate.
Separate eggs. Whisk egg yolks with confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Whisk until smooth.
Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar.
Now, carefully fold beaten egg whites into mascarpone cream.
Combine espresso and remaining Amaretto in a shallow dish. Dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish.
Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.
Repeat layering process until all ingredients are used up. Finish up with a layer of mascarpone cream and dust with unsweetened cocoa powder. Refrigerate for at least 3 hours before serving.