Mix the almonds with the corn starch, the yeast, cinnamon, a pinch of salt and set aside.
In a bowl, whisk the eggyolks with the sugar until they look like a sponge, add the orange peel and mix the almonds.
the eggwhites to a merenge point with a pinch of sald, add add two
tablespoons of the mixture to decrese the density and the rest folding
the mixture, trying not to let it go too flat. last, the chopped nuts,
not mixing too much.
Place baking paper on the bottom of the
mold, put grase over the paper and over this put some flour, getting rid
of the excess flour. Pour the mixture in the mold and place in the oven
for approximately 25 minutes, take out and set aside.
Chocolate and coffee mousse:
the chocolate in the microwave at low temperature and mix with the hot
mild until it is dissolved. whisk the yolk with the sugar until it
whitens and add the warm chocolate milk.
Make the jello as directed with cold water and add the hot coffee to it.
Mix and add to the chocolate-milk-mixture.
Let cool and add the beatten eggyolk and the whipping cream (separately) folding the mixture.
Prepare a syrup with water, sugar and liquor, boiling for a few minuites.
the bizcotti in the syrup until it is moist, spread the chocolate
mousse and coffee over the biscotti, and refrigerate for a half an hour
For the mascarpone mousse:
Leave the jello hydrating in cold water for 5-8 minutes.
Place the mascarpone with the whipping cream (very cold) and set aside.
Put a pot on bain marie with the yolks and amaretto with the help of an electric mixer until risen.
Prepare a syrup with sugar and water, boiling for one minute, and add the hydrated jello, mixing very well.
Pour over the yolks very slowly mixing all the time.
Let cool lightly so the jello doesn´t harden, and mix to the mascarpone cream.
Take out the mold from the fride, pour the mascarpone mix and give slight taps to it.
This will go back into the fride for a minimum of 6 hours, but it it best to leave it over night.