Begin by brewing 200ml of strong black coffee. Let it cool slightly before adding in the 50ml of Amarula Vanilla Spice.
In a large mixing bowl, combine the mascarpone cheese, castor sugar, and 80ml of Amarula Vanilla Spice. Using an electric mixer, beat until smooth and creamy.
In another bowl, whip the fresh cream until it reaches soft peaks.
Gently fold the whipped cream into the mascarpone mixture using a spatula.
Take the savoiardi finger biscuits and quickly dip each one into the coffee and Amarula mixture.
In your rectangular dish or serving glasses, start layering with dipped biscuits and mascarpone cream mixture until all ingredients are used.
Cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight if possible.
