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cake base:
3 egg whites
140 g granulated sugar
1 tblsp lemon juice
2 tblsp instant granulated coffee
1 tblsp amaretto (almond liquor)
2 tblsp cornstarch
80 g walnuts, coarsely chopped

cream:
500 g mascarino
mark of 1 vanilla pod
60 g powder sugar
1 tsp cinnamon
4 cl grappa
250 ml whipping cream
cocoa to sprinkle
chocolate shavings
parchment paper

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For the cake base:
Beat the egg whites stiff and stir in sugar little by little. Add lemon juice and instant coffee and continue to beat the egg whites for some minutes. Mix in amaretto und cornstarch.
Line the tin with parchment paper and spoon the mixture onto it. Distribute the nuts on the dough; preheat the oven to 120° C and bake it for about 90 minutes. Let it cool completely, remove the cake from the paper and place it on a plate.

Cream:
Stir mascarino (similar to mascarpone but less fat)with vanilla mark, sugar, cinnamon and grappa until smooth. Whisk whipping cream and fold it into the mixture. Spread cream onto the cake and sprinkle with cocoa powder, garnish with chocolate shavings and, before serve, cool it in the fridge for some time.