Delicious creamy layers of Amaretto and coffee-soaked ladyfingers, and a creamy mascarpone filling is what makes this Amaretto tiramisu so amazing. This classic Italian dessert is the perfect make-ahead dessert and perfect for the holidays or any occasion.
Tiramisu is a classic Italian coffee-flavored dessert that is made with ladyfingers, and coffee and then topped with a zabaglione or mascarpone mixture. It is as classic as gnocchi alla Sorrentina or an Italian meat sauce.
Although some people think of it like cake, I think of it as Italy's trifle. This Italian "pick me up" (or cheer me up) recipe as it is known is creamy, decadent and delicious. One of my favorite desserts.
With this recipe, I love experimenting with different flavors when I make this dessert, and of all of them I have tried, this one with a little upgrade with the addition of Amaretto is one of my favorites. The result is the most creamy and delicious almond-flavored tiramisu! If you want a more classic tiramisu, I make a tiramisu without alcohol which is also delicious!
Serve this at the holidays with Italian fried dough, , or with a delicious Italian chocolate cake that will impress anyone. It is also great as a no cook dessert in the summer.
Ingredients
Here is what you need (full list below):
- Amaretto Liquor. This is an almond flavored liquor. Any brand will do. If you want to the almond flavor without the liquor (maybe you are serving this to kids), try using almond extract. You only need about 1 tbsp.
- Ladyfingers. You can usually find these in the International section of your grocery store.
- Mascarpone (this is an Italian cheese similar to cream cheese)
- Espresso. Cooled decaf or regular depending on your taste. If you are making this for kids, I would suggest decaf. If you are in a pinch, coffee will work too.
- Sugar. Granulated sugar.
- Large Eggs
- Cocoa powder: for dusting on top at the end.
How To Make
- Make Mascarpone mixture: Make your zabaglione mixture by combining your egg yolks and sugar into a bowl and placing it over a double boiler for a few minutes. Now whip the room-temperature mascarpone then add to the zabaglione and mix well.
- Make the amaretto and coffee mixture: In a small bowl, combine the Amaretto and coffee and set aside.
- Whip Egg Whites: Whip them until they form stiff peaks. Fold those into your mascarpone mixture.
- Assemble: To assemble your amaretto tiramisu:
- First Layer- begin by dipping ladyfingers into the Amaretto and coffee mixture then layering them in an 8 x 8 dish until you have created an even base. You can also just brush each ladyfinger with a mixture of espresso and amaretto liqueur if you prefer.
- Second Layer- Pour a layer of your cream mixture over the ladyfingers.
- Repeat- with dipping more ladyfingers into the Amaretto liquor mixture then top with the remaining mascarpone cream mixture until you run out of ingredients (usually two layers are ideal).
- Dust with cocoa powder: Finish off with a generous sprinkle of cocoa powder or shaved chocolate on top for that classic tiramisu look and flavor.
- Chill: Allow the amaretto tiramisu to chill in the refrigerator for at least four hours, but preferably overnight. This resting time allows the flavors to meld together and the ladyfingers to soften.
Variations
- Make the tiramisu in individual cups: You can make this Amaretto tiramisu into individual servings if you prefer. Instead of using a large baking dish, just divide the ingredients into 6-8 individual cups (depending on size) and layer the same way.
- Try another liquor: This method works very well for many different liquors. Try Kahlua, Baileys or even orange flavored liquor for a wonderful twist on traditional tiramisu.
- Make it alcohol free: If you prefer to not use alcohol but love the almond flavor of Amaretto, use almond flavored extract in place of the liquor.
Storing
Tiramisu is best when it is made ahead of time. I actually prefer to wait 2-3 days before eating mine. I find that is the magic number of days for the perfect tiramisu. You can make it up to one week ahead of time if you are storing it in the fridge. Make sure to cover the top with plastic wrap (stretching from one side of the dish to the other) making sure to not let the plastic wrap touch the tiramisu.
You can also freeze tiramisu for up to 2 months. Just double wrap it with plastic wrap and make sure to assemble it in a freezer proof container.
More Classic Italian Desserts!
If you like this easy tiramisu recipe, you may also like these other Italian desserts:
Italian Tiramisu With Amaretto
Equipment
- An 8x8 pan
Ingredients
- 5 large eggs separated
- 1 ¼ cup mascarpone at room temperature
- 14 oz Italian Ladyfingers about 2 packages with some leftover.
- ¾ cup sugar
- ¾ cup Espresso or coffee, cooled
- ½ cup Amaretto
- unsweetened cocoa for dusting
Instructions
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly the entire time.5 large eggs, ¾ cup sugar
- After 10 minutes over the double boiler, remove from the heat and whip yolks until thick and yellow, about 2 minutes.
- Allow to cool
- In a separate medium bowl, whip the mascarpone on medium speed for 2 minutes. Then add your Mascarpone to your whipped yolks and beat until it is well combined. Then set aside.1 ¼ cup mascarpone
- In a separate medium bowl, whip the egg whites until they form stiff peaks.
- Next, fold the egg whites into the mascarpone egg mixture and then set aside.
- Add your espresso to a shallow small bowl. Add the Amaretto liqueur and mix.¾ cup Espresso, ½ cup Amaretto
- Grab your 8x8 dish.
- Dip your ladyfingers into the espresso quickly making sure to turn them over while dipping.14 oz Italian Ladyfingers
- Add the ladyfingers to the baking dish laying them flat and side by side with each other. Continue doing this until your lady fingers are nicely arranged in one tight layer in your pan making sure not to overlap them.
- Now, add your mascarpone mixture by gently pouring about ½ of the mixture over the top of the first layer of ladyfingers. Try to make the layer about ¾ inch thick.
- After this layer, you're going to add another layer of ladyfingers dipped in your espresso mixture like above.
- After adding your second layer of ladyfingers, add the final layer of the mascarpone mixture, again about ¾ inches thick. You may have some leftover which you can use to go with fresh fruit later!
- Dust the entire top layer of zabaglione lightly with some cocoa powder.unsweetened cocoa for dusting
- Cover with plastic wrap and let sit in the fridge for at least 6 hours but preferably over night.
Comments
No Comments