Preparation: Wisk egg yolks, powdered sugar, and Amaretto until foamy and then blend in mascarpone. Fold egg whites into the mixture. Mix Pero with hot water and let it cool down. Lay 1/3 of the ladyfingers close to one another in a rectangle-shaped baking dish and sprinkle with 1/3 of the Pero mixture. Spread 1/3 cream over the ladyfingers. Alternate 3 layers of ladyfingers and Pero with cream. Coat the last layer of cream with hot chocolate mix and let sit for at least 3 hours in the refrigerator. 

Makes 8 servings.