This dessert gets better the longer you leave it, so making it a day in advance will do it no harm.
1 tbsp coffee granules, preferably espresso
500ml Boiled water
½ tsp Almond extract or 2 tbsp of Amaretto liqueur
200- 300g Savoiardi sponge fingers
For the Mascarpone cream:
2 Eggs, separated
3 tbsp Caster sugar
250g Mascarpone cheese
250ml Whipping cream
½tsp Almond extract or 1 tbsp Amaretto liqueur
Place the coffee granules in a small bowl add the boiling water and ½ tsp of almond extract or Amaretto. Put to one side to allow to cool.
In a separate large bowl beat together the egg yolks and sugar for about three minutes until thick and pale. Add the mascarpone and the whipping cream and whisk until thick and creamy. Fold the egg whites quickly but gently into the cream mixture.
Add the remaining liqueur or almond extract, taking care not to loose the volume.
Dip each biscuit into the coffee liqueur mixture for about two to three seconds, (don't let them get too soggy) on each side and shake of the excess. Lay a layer of the biscuits in a glass dish or similar.
Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.