For the tiramisu, first prepare the cream. For the cream, beat the eggs in a bowl and stir in the sugar with the Amaretto, then stir in the mascarpone (by the spoonful, because the mascarpone is relatively firm, it is more difficult to stir than, for example, yogurt).
For the mixture for dunking, empty the remaining amaretto and the coffee into a deep plate. Briefly dip the biscotti and place them side by side in a shallow dish.
Once the base is completely covered with sponge balls, spread a layer of cream on top. Then layer the biscuits again and finish with the cream.
Sprinkle the tiramisu with cocoa and leave to cool in the refrigerator.
Preparation Tip:
When dipping the biscuits, make sure that they are dipped only very briefly. The sugar side of the biscuits should be on top, then their shape is better preserved.
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