When spreading the chocolate for the cups, don't aim for perfectly regular edges; uneven edges will give a prettier frilled effect.
ingredients
serves 6
1 egg yolk
2 tbsp superfine sugar
1/2 tsp vanilla extract
9 ounce generous cup mascarpone cheese
1/2 cup strong black coffee
1 tbsp cocoa powder
2 tbsp coffee liqueur
16 amaretti biscuits cocoa powder, for dusting
for the chocolate cups
6 ounce good quality plain chocolate, broken into squares
2 tbsp sweet butter
method
1. Make the chocolate cups. Cut out six 6 inch rounds of non-stick baking paper. Melt the chocolate with the butter in a heatproof bowl over barely simmering water. Stir until smooth, then spread a spoonful of the chocolate mixture over each circle, to within 3/4 inch of the edge.
2. Carefully lift each paper round and drape it over an upturned teacup or ramekin so that the edges curve into frills. Leave until completely set, then carefully lift off and peel away the paper to reveal the chocolate cups.
3. To make the filling, beat the egg yolk and sugar in a bowl until smooth then stir in the vanilla extract and mascarpone. Mix until a smooth, creamy consistency is achieved.
4. In a separate bowl, mix the coffee, cocoa and liqueur. Break up the biscuits and stir into the mixture.
5. Divide half the biscuit mixture among the chocolate cups, then spoon over half the mascarpone mixture.
6. Spoon over the remaining biscuit mixture, top with the rest of the mascarpone mixture and dust with cocoa. Serve as soon as possible.
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