Method

• 1.
  Place coffee and 175g sugar in a medium saucepan over medium heat and bring to a simmer. Stir until sugar has dissolved, then add the Frangelico and set aside to cool.
• 2.
  Place the mascarpone in a bowl with 1 1/2 cups (375ml) cream and vanilla seeds. Using a plastic spatula, gently fold cream into mascarpone to loosen, being careful not to overmix. The mixture should be as thick as double cream. Gradually add remaining cream if necessary (you may not need it all, depending on the consistency of your mascarpone).
• 3.
  Place egg whites in the bowl of a stand mixer with the whisk attachment and whisk to soft peaks. Add remaining 150g sugar in 3 batches and whisk until the egg whites are stiff and shiny. Gently fold egg whites into the mascarpone mixture in 3 batches until smooth, and set aside.
• 4.
  Dip one-third of the amaretti biscuits, 1 at a time, into the coffee-Frangelico mixture for 10 seconds, and arrange in a single layer over the base of a 2L oval serving dish. Spoon half of the mascarpone mixture over the top, smooth, then top with another layer of soaked amaretti. Repeat layering, finishing with the remaining third of soaked amaretti.
• 5.
  Chill for about 4 hours to set. Finely grate dark chocolate over the tiramisu, to serve.