Amaretto Tiramisu
Delicious creamy layers of mascarpone, Amaretto and coffee-soaked ladyfingers, and zabaglione are what this Amaretto tiramisu is all about. This classic Italian dessert is the perfect make-ahead dessert and perfect for the holidays.
Equipment
- An 8x8 pan
Ingredients
- 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
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 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.
Nutrition
Calories: 596kcalCarbohydrates: 55gProtein: 10gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 300mgSodium: 110mgPotassium: 127mgFiber: 0.5gSugar: 24gVitamin A: 1368IUVitamin C: 0.2mgCalcium: 107mgIron: 2mg
Tried this recipe?Let us know how it was!