Prepare some strong coffee and set aside to cool off

Separate the yolks from the egg whites into 2 medium size mixing bowls. Set aside the bowl with the egg whites.

Start beating the yolks slowly adding sugar to it, gradually add the mascarpone beating the eggs to avoid curdles. Add 3 tablespoons of amaretto at the end and set aside.

Beat the egg whites until fluffy after adding a pinch of salt.

Add the whites to the yolk and mascarpone mix. Fold rather than mix and do so slowly to prevent the whites from deflating.

Add 3 tablespoon amaretto to the coffee. Place some of the coffee in a flat dish and dip each side of the biscuits.
Place the biscuits in one layer in a large serving dish (2 inches high at least). Cover with half of the mix.

Put a second layer of biscuits and cover with the rest of the mix, sprinkle with cocoa. Let it rest for 10 hours.