Prepare the espresso coffee (unsweetened!) and let cool down, in a deep plate or small pan

Whisk in a large bowl eggs and sugar with an electric mixer, until the sugar is completely dissolved.

Add the melted and cooled butter, the milk and the strained flour. Whisk until smooth and without lumps.

Add the yeast and mix well.

In a 11x8 pan pour half of the cream.

Quickly dip the 2/3 of the Amaretti (Macaroons) in the cold coffee and lay them down in a single layer.

Add two tablespoons of coffee to the the remaining cream. Add the cream in the pan to make a second layer.

Cover the top cream layer with the remaining crumbed Amaretti.

Bake for about 30 minutes at 340 F.

Let chill and serve.

The best results can be obtained using espresso coffee but a strong regular homemade coffee can give you great results. Put a cup of water in your coffee machine with 3-4 spoons of your coffee