For the Cantuccini Pudding with Coffee Sauce, chop the cantuccini and amaretti very finely in a cutter. Cream the butter with the sugar. Separate the eggs, stir the egg yolks with the chopped cantuccini amaretti into the foam mixture and beat the egg whites until stiff. Add 35 g sugar, continue beating until the mixture is glossy and fold into the meringue.
Butter the ramekins and sprinkle with sugar, pour in the mixture, place the ramekins in the deep baking tray, fill the tray to about 3/4 height with hot water and poach the pudding in the oven. Bring whipped cream and sugar to a boil, simmer on low heat for 15 minutes, strain.
Whisk coffee powder and the yolk, stir into the hot whipped cream, bring again before boiling point, but do not boil anymore, let cool. To serve, turn the pudding out onto plates and pour the coffee sauce around it, sprinkle the cantuccini pudding with coffee sauce with powdered sugar to taste and garnish with coffee beans and cream hearts.