For the batter, separate the eggs. Beat the egg whites with the salt until stiff. Beat the egg yolks with the sugar and 2 tablespoons of water until fluffy. Fold in the beaten egg whites, cocoa powder and flour. Spread the batter on a lined baking sheet. Bake for 8-10 minutes at 200°C (approximately 400°F), until golden brown.
Remove from the oven, flip onto a wire rack and let cool covered with a damp cloth.
For the cream, beat the egg yolks and sugar until fluffy. Quickly beat the mascarpone, lemon zest, lemon juice, sugar and vanilla seeds into the egg mixture. Gently fold in the whipped cream.
Cut out 2 circles per dessert glass from the cake.
Soak the cake circles in the amaretto and espresso. Place one circle into each dessert glass, spread half of the mascarpone cream on top and cover with the second cake circle. Spread the remaining cream on top and smooth. Chill for at least 2 hours.
Serve dusted with cocoa powder.