Beat the egg yolks, sugar and mascarpone until light and fluffy. Whip the cream to form soft peaks, and in a separate bowl whisk the egg whites to soft peaks Gently fold this all together, your mission is to be gentle and to incorporate as much air into the mixture as possible.
Pour the espresso and marsala into a large bowl ready to dip the lightly crushed amaretti biscuits into. Build the dish, a little layer of the creamy mixture, then a layer of biscuit that has been gently dipped (make sure they are not soggy- YUK!) Continue layering biscuit and cream building to the top of the glass and have cream as the top layer.
Place in the fridge to chill.
Dust with grated chocolate, a handful of chocolate coated coffee beans and serve with shots of amaretto and espresso!
Tip: Make these beforehand as they love to chill for 24 hours while the flavours infuse.
Quick and simple - serve in a groovy glass!