Serves: 6 people   Working time: 45 min    Total time: 2 – 25 hours


250 ml espresso (if somebody doesn’t drink coffee, you could use de-caffeinated espresso or grain coffee/ children’s coffee)
250 g butter cookies (the cheap ones are often without egg)
500 g mascarpone (if not available, use Philadelphia creme cheese)
300 ml whipping cream
100 g icing sugar
10 drops bitter-almond oil
3 tablespoons cacao powder


First cook the espresso coffee and let it cool down. Mix the icing sugar with the bitter-almond oil. Whip the whipping cream. Make sure that the cream is really cold; then it is easy to be whipped and gets real stiff. Stir the mascarpone smooth, then add the icing sugar mix and stir it, too. Afterwards add the whipped cream.

Put the first layer of butter cookies into a cooking/ baking tin and drip espresso on them. Depending on what kind of cookies you have you can dip the whole cookie in the espresso and then place them in the tin. They are supposed to become soft on the outside but still hard inside. Put a layer of mascarpone-cream, then again a layer with espresso-dipped cookies and so on, until there is nothing left. The top layer should be mascarpone-cream.

Put it in the refrigerator for between 1 and 24 hours. Sprinkle the cocoa powder on the top, right before serving. You can also make individual portions directly in glasses.