Total Time: 2 hours Servings: 4
4 shots espresso coffee
1/4 cup amaretto plus
8 tbsp for the topping
8 tbsp mascarpone
4 cups (800gr) ZITA coffee fantasy yogurt
cocoa for dusting
mint leave to serve (optional)
Cut ladyfinger cut in halves.
Place coffee in a bowl and dip layfingers as quick as you can to prevent sogginess.
Tranfer in a glass.
Place marscarpone in a mixing bowl an whisk well till soft. Add coffee yogurt and amaretto.
Add coffee yogurt mixture on top of the ladyfingers and dust with cocoa.
Refrigerate for 2 hours and serve.