Separate the eggs and whisk the yolks, sugar and amarreto you can use vanilla instead in a heat proof bowl.

Add the bowl over a pot of simmering water, make sure the bowl does not touch the water.

Let the mixture cool for about 1 hour at room temperature.

Leave it on the heat for about 20 minutes string occasionally.

After the mixture is cooled whip the egg whites with the salt until stiff peaks form.

Mix the mascarpone in the yolk mixture and then fold the egg whites.

Just mix the coffee and sugar together and let it cool.

Dip the lady fingers in the coffee and cover the bottom of the pan.

Now add half the cream mixture and the rest of lady fingers and top it all with the rest of the cream. I used a 30 by 30 cm or 12 by 12 inches glass pan but you can do individual portions.

Let it chill over nigh in the fridge then cut and enjoy.