Frozen tiramisu

For the mascarpone topping:

1. Separate the whites from the yolks.
2. Beat the egg whites with a mixer.
3. Mix the mascarpone with the la Perruche Cassonade brown sugar and egg yolks.
4. Once the whites are stiff, add the mascarpone mixture and beat with a mixer on a low speed so you prevent the egg whites softening.
5. Add a dash of amaretto.
6. Place in a mixing bowl and chill in the fridge.

To assemble:

1. Pour the coffee into a dish.
2. Soak the sponge biscuits in it but don’t leave them in long.
3. Line the bottom of a square dish with sponge fingers; cut them if needed so that they lie flat.
4. Cover with a layer of mascarpone cream.
5. Cover with another layer of sponge fingers and finish with a layer of mascarpone cream.
6. Smooth with a spatula.
7. Leave in the freezer for at least 12 hours.