Scrape the seeds from the vanilla pod. Beat the mascarpone, curd cheese and vanilla seeds with an egg whip until they're smooth. Crumble the Amaretti. Put 1/3 of the Amaretti in a bowl and drizzle with 1 tablespoon of Amaretto and cold Coffee. Spread evenly 1/3 of the mascarpone cream and half of the raspberries and repeat. Spread a mascarpone cream layer on top and dust with cacao powder before serving.
Best wishes of culinary success and enjoy the recipe!
and the cooking team from Ritterhof with chef Leo