Delicious creamy layers of mascarpone, Amaretto and coffee-soaked ladyfingers, and zabaglione are what this Amaretto tiramisu so amazing. This classic Italian dessert is the perfect make-ahead dessert and perfect for the holidays.
Tiramisu is a classic Italian coffee-flavored dessert that is made with ladyfingers, and coffee and then topped with a zabaglione and mascarpone mixture. It is as classic as an Italian meat sauce.
Tiramisu in Italian means pick me up (or cheer me up)and this recipe does just that. It is creamy, decadent and delicious. One of my favorite desserts.
This Italian tiramisu recipe gets a little upgrade with the addition of Amaretto. The result is the most creamy and delicious almond-flavored tiramisu! And, it is easy to make.
Serve it during the holidays on its own or with a delicious Italian chocolate cake that will impress anyone.
These are all simple ingredients that most people can find at their local stores. Here is what you need:
- Amaretto Liquor. This is am almond flavored liquor. Any brand will do.
- 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. Decaf or regular depending on your taste.
- Heavy whipping cream
- Sugar. Granulated sugar.
- Eggs. You only need the yolks.
There is almost no cooking involved except for tempering your egg yolks at the beginning. This is to make sure that any bacteria in the eggs is killed.
This step is so simple and will only take about 10 minutes.
How To Make Amaretto Tiramisu
- To assemble your amaretto tiramisu, begin by dipping the 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.
- Next comes the mascarpone cream layer. 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.
- Once the zabaglione is made, you let it cool and start whipping your heavy whipping cream.
- Now add your room-temperature mascarpone to the zabaglione and mix well.
- Fold your whipped cream into this mixture and set aside
- 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).
- Finish off with a generous sprinkle of cocoa powder or shaved chocolate on top for that classic tiramisu look and flavor.
- 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.
This Italian tiramisu is so delicious. I love to make it for guests and my favorite part is that it's all made ahead of time.
You can make this Amaretto tiramisu into individual servings if you prefer. Instead of using a large baking dish like this one, just divide the ingredients into 6-8 individual cups (depending on size) and layer the same way.
More Italian Desserts You May Like
If you like this easy tiramisu recipe, you may also like these other Italian desserts:
- An 8x8 pan
- 5 large egg yolks
- 1 ¼ cup mascarpone at room temperature
- 1 cup heavy whipping cream
- 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
- 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 egg yolks, 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
- Now add your Mascarpone to your whipped yolks and beat until it is well combined. Then set aside.1 ¼ cup mascarpone
- In a separate bowl, using an electric mixer whip your cream until it starts to form stiff peaks.1 cup heavy whipping cream
- Next, fold the whipped cream in 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 zabaglione mixture (egg yolks, cream and mascarpone) gently pour some 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 zabaglione 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.