Experience pure indulgence with our Amaretto Tiramisu recipe! Delight in layers of delicate ladyfinger biscuits soaked in a luscious amaretto-infused coffee, enveloped in a velvety mascarpone cream. Each bite is a heavenly symphony of flavors, combining the richness of chocolate, the warmth of coffee, and the subtle hint of amaretto liqueur. Elevate your dessert game and impress your guests with this elegant and irresistible Italian classic.
Italian |
Desserts
Amaretto Tiramisu
Nutritional Information
Calories
321
Fats
9.5 g
Protein
8 g
Carbs
48.6 g
Instead of buying birthday gifts for my family members, I make them a dish and dessert of their choice. My oldest daughter requested this for her dessert. Since this dessert is very rich, a small piece is very satisfying. I would definitely half the recipe if I make it again, even though it was amazingly good.
Ingredients
- 2 cups strongly brewed coffee
- 3 ounces amaretto liqueur
- 3 egg yolks
- 1+3/4 cup heavy whipping cream, divided
- 1/2 cup sugar
- 2 cups mascarpone cheese
- 36 to 42 ladyfinger biscuits
- 1/8 cup unsweetened cocoa powder, divided
- 1/2 chocolate bar
Directions
1
Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
2
Add 2 inches of water to the bottom of a double boiler.
3
Bring to a boil over high heat.
4
In the top of the double boiler, combine the egg yolks and 1/2 cup of the whipping cream.
5
Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes.
6
Remove from the heat and whisk for 3 to 4 minutes to cool.
7
Set aside to cool completely, approximately 10 to 15 minutes.
8
In a stand mixer with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar.
9
Beat on high speed until soft peaks form, about 5 minutes.
10
Add the mascarpone cheese and combine well.
11
Place 1 layer of the ladyfingers in a 9x13 inch baking pan.
12
Dip both sides of the ladyfingers quickly into the coffee mixture.
13
Placing them back into the pan.
14
Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder.
15
Repeat with another layer of dipped cookies, mascarpone mixture and cocoa.
16
Shave the chocolate bar over the top for garnish.
17
Cover tightly with plastic wrap and refrigerate for 8 to 12 hours.
18
Cut with a sharp thin knife into squares.
19
Serve immediately.
Recipe slightly adapted from Food Network
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