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Separate the eggs. Mix the yolks with the mascarpone and 150g without sugars Tagatesse. Beat the egg white with 16g without sugars Tagatesse. Fold it through the mascarpone.
Mix the coffee with the amaretto. Dip half of the biscuits in it and arrange them in a dish. Spread half of the mascarpone cream and sprinkle with cocoa powder.
Place the rest of the biscuits on top and spread with the rest of the cream. Finish with cocoa powder and some extra without sugars Tagatesse. Place in the fridge overnight.
When serving, you can still finish it off with fresh raspberries to add a fresh taste. Bon appetit!