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Add all ingredients for the bread in the order directed by the machine. Process on bread cycle. When bread finishes baking, remove from machine and let cool completely. If possible make the bread a day ahead. Cut into half inch thick slices. If the bread is very fresh let it dry a bit in a 300 degree oven for 10 minutes. By hand or mixer, beat mascarpone cheese until smooth. Beat the cream only until thick. Fold in the mascarpone cheese. Beat in the sugar, amaretto, vanilla and continue to beat until stiffened to spreading consistancy. Dip one side of bread slice into espresso. Line the bottom of a 10x12 inch pan with the bread. Spread mascarpone cream mixture over the bread. Repeat with second half of bread and cheese. Sift the cocoa over the top. cover and refrigerate until serving time.
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