From the sponge cake of melindros:
From the creamy mascarpone and coffee:
From the mascarpone sponge:
Cake of melindros:
Whip the egg whites with the sugar. Add the egg yolks. Sift the cornstarch together with the flour and mix gently into the batter. Cook at 190 ºC in a bowl with buttons of the desired size.
Mascarpone and coffee cream:
Mix milk, sugar and egg yolk and cook at 85 ºC. Then add the gelatin leaves, previously soaked, and the soluble coffee. Allow the mixture to lower the temperature to 50 ºC and add the Mascarpone. Emulsify with a blender and leave to gel at +4 ºC for 12 hours.
Whip the egg yolks in the mixer. Mix sugar and water. Put to cook and bring to 120 º C. Pour in thin thread over the whipped egg yolks. Let it fluff up well. Add the gelatin sheets dissolved in the milk. On the other hand, whip the cream together with the Mascarpone. Gently blend the two shakes together. Use immediately.
Pour some of the mascarpone and coffee cream in the bottom of the mold. Cover with a disk of sponge cake soaked in coffee syrup and amaretto. On top, another part of mascarpone sponge. Cover again with a disk of sponge cake soaked in coffee syrup and amaretto. Drizzle the remaining mascarpone sponge and top with cocoa crumble. Finish with cocoa powder. Cold storage at +4 ºC.