For 4 servings

Espuma

60g egg yolk
300g cream
180g mascarpone
50g powdered sugar
1-2 tbsp amaretto
20g egg white

Garnish

20ml espresso per glass
1 tbsp amaretto per glass

3 ladyfingers or cantuccini per glass
Cocoa for dusting

ISI™ bottle 500ml

Stir all ingredients for the espuma, except powdered sugar, until lump-free. Finally, gradually add in the powdered sugar and stir again until smooth, tasting in between. If you use lactose-free cream, be careful with the sugar, because it is a bit sweeter.

For safety, strain the mixture into the cream dispenser, insert a cartridge and shake 14 times. Refrigerate the espuma for about 3 hours.

Crumble ladyfingers or cantuccini into glasses, drizzle with espresso amaretto. Spray a little espuma over the top, cover and chill the glasses for another hour. Just before serving, spray the glasses full and dust with cocoa.

Attention

In the photo you can see that I filled the glasses completely and then left them chilled for 1 hour. Then the espuma sinks between the cookies and also collapses a little.