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Mix the Tagatesse, egg yolks, Amaretto and 3 soupspoons of coffee.
Then add the mascarpone and mix into a smooth batter. Whisk the egg white and mix with the batter, while ladling.
Fill one layer of the dish with almond biscuits soaked in coffee.
Cover with a layer of batter and then add a second layer of biscuits. Continue until all biscuits are used.
Sprinkle with Tagacao cocoa powder. Let it rest for at least 3 hours in the refrigerator before serving.