Mascarpone Mousse
•    300g mascarpone
•    115g eggs
•    56g caster sugar
•    20g Marsala
•    20g amaretto
•    6g gelatine leaves
Gelatine Coffee Savoiardi
•     200ml Espresso
•    2g gelatine leaves
•    8 pieces of savoiardi biscuit
Remaining Ingredients
•     Crushed Amaretti or Crumble
•     Cocoa Powder
Mascarpone Mousse
*Do not make the mascarpone mousse until everything    else is ready (savoiardi biscuit, glasses, crumble)
1.   Wash the gelatine leaves with cold water and ice.
2.   Put the mascarpone in a bowl. 
3.   Put the eggs and sugar into a food mixer and whip until it achieves a foamy texture.
4.     While the eggs are mixing, warm the Marsala and Amaretto together.  Add the gelatine and whisk until it is melted then add the alcohol mix to the mascarpone. Whisk until it is all mixed in together and then add the eggs a little at a time to ensure little air is lost. 
Gelatine Coffee Savoiardi
1.   Wash the gelatine in cold water and ice. While the coffee is still warm, add the gelatine and whisk it until it has dissolved. 
2.   When the coffee reaches room temperature soak the savoiardi and store them in the fridge.
To Serve
1.   Put some crushed amaretti or crumble in the bottom of the glass and layer with
the savoiardi.  Add some mascarpone mousse, then another layer with the savoiardi and again with the mascarpone mousse.  Rest in the fridge until serving. 
2.   When serving, add some crushed amaretti or crumble on top and dust with
cocoa powder.

Chef Name: Mattia Camorani

These recipes are courtesy of Mattia Camorani, Head Chef at Cucina Restaurant, Hotel Missoni Edinburgh. For more information visit www.hotelmissoni.com or call  0131 220 6666.