Mix the butter with the icing sugar, add the eggs and then the sifted powdered ingredients, mix well and cool in the fridge. Line the ø 18 cm diameter and h. 14 cm moulds.
Mix the ingredients in order.
On the bottom of the lined mould, place a layer of Amarena Fabbri Colata Brusca approx. 10 mm thick, followed by a layer of chocolate sponge and a 2.5 cm layer of coffee cream in the centre. Cover with another layer of chocolate sponge, then another layer of Amarena Fabbri Colata Brusca, and top with the shortcrust pastry. Bake in the oven at 170°C for around 45 minutes. Cool and dust with icing sugar.