Put 4 egg whites into a clean and dry bowl* and add a pinch of salt. Beat egg whites and salt with a mixer to soft peaks. In another bowl, mix 400 g of greek yogurt (10% fat), 120 g of mascarpone and 60 g of maple syrup with a spoon and beat with a mixer for a few minutes.

Carefully add whites to the cream: do not add all egg whites at once - add ⅓ and mix softly in one direction, then add again ⅓ and mix and finally add all egg whites.

In a separate bowl add 10 g of amaretto to 2 shots of espresso. Break 12 rusks into pieces (not too small, just break one rusk into 4 pieces) and dip them shortly in espresso-amaretto mixture. Spread the cream into the glasses* then add rusks, then again cream and rusks and cream. Sprinkle cocoa powder on top.