Tiramisu with Amaretto and Cream
A tiramisu with amaretto: espresso-soaked savoiardi layered with a mascarpone cream spiked with amaretto liqueur, dusted thickly with cocoa.
Ingredients
- 90 ml Amaretto liqueur
- 300 ml Espresso coffee (cold)
- 45 grams caster sugar
- 250 ml double cream (whipped)
- 2 eggs (separated)
- 250 grams mascarpone cheese
- 30 Savoiardi Biscuits
- cocoa powder (to dust)
Overview
The iconic Italian dessert of coffee-soaked Savoiardi biscuits layered with a light mascarpone cream enriched with whipped cream and Amaretto liqueur, finished with a dusting of cocoa powder. This no-bake elegant dessert delivers coffee flavor, textural contrast, and the satisfaction of an assembled-to-order presentation rather than baked creation.
Method
- Pour the coffee into a large bowl, mix in 3 tablespoons of Amaretto liqueur and set aside.
- Beat the egg yolks and sugar in another large bowl for about 5 minutes until thick and pale.
- Add the mascarpone cheese and beat thoroughly to mix.
- Use a metal spoon to gently fold in the whipped cream.
- Beat the egg whites in a third large bowl until soft peaks form.
- Fold them quickly, but gently into the cream mixture, add the remaining liqueur, trying not to lose the volume.
- Dip each biscuit into the coffee for just 2 seconds and no longer, otherwise the biscuits will go soggy.
- Drain and use to cover the bottom of 4 dessert glasses.
- Spoon some of the cream mixture over the biscuits, and then repeat the process.
- Smooth the surface with a knife, cover with cling film and chill for about 2 hours to allow the flavours to combine.
- Just before serving, dust with cocoa powder (Do not dust earlier than this or the cocoa will turn the tiramisu bitter)
Notes
- Dipping biscuits for exactly 2 seconds (not longer) ensures they soften and absorb flavor without becoming soggy and falling apart; practice and quick work are essential
- The egg yolks and sugar should be beaten until pale and thick (ribbon stage) to aerate the mixture and incorporate maximum volume
- Folding the whipped cream gently preserves the air bubbles created by whisking; rough folding deflates the mixture and results in dense texture
- Chilling for the recommended 2 hours allows flavors to develop and components to set; even 1 hour provides adequate setting, though overnight improves flavor integration
Serving
Serve directly from chilled glasses, using a spoon to enjoy the layered presentation and textured components. Dust generously with cocoa powder only immediately before service, not before refrigerating (as noted in the recipe, cocoa can turn bitter with extended contact).
Storage
Assembled tiramisu keeps refrigerated in a covered container for up to 3 days; the flavors actually improve over time as the coffee and Amaretto integrate. Do not freeze, as the whipped cream texture deteriorates. Dust with cocoa powder only immediately before serving. The unassembled components (egg mixture, whipped cream) should not be made more than 2-3 hours ahead.
The Amaretto in this Tiramisu really enhances the flavour and aroma of this classic Italian dessert.
More like this
Tiramisù
Egg yolks whisk with sugar over hot water (zabaglione method, gentle heat) until pale and thick. Off heat, mascarpone whisks in to a smooth thick cream. Whipped egg whites fold through to lighten. Strong espresso is brewed and cooled; Marsala (or rum) stirs in. Savoiardi (lady fingers) get dipped briefly in the coffee, 2 seconds maximum per side, and lined up in the dish. Half the mascarpone cream goes on; cocoa-dust between layers. A second layer of dipped savoiardi; remaining cream on top. Heavy cocoa dusting. Refrigerated overnight; the savoiardi soften and the layers set.
Cannoli Siciliani
Ricotta is drained in muslin for at least 4 hours (overnight ideal) to lose the wet whey. A pastry dough of plain flour, sugar, cocoa, cinnamon, Marsala, vinegar, butter and egg yolk is mixed, kneaded smooth, rested for 30 minutes, then rolled out very thin (pasta-thin). Discs (12 cm) cut; wrapped around oiled metal cannoli forms; egg-wash sealed; deep-fried at 180°C for 90 seconds until amber and crackling. Cooled, the shells lift off the moulds. The drained ricotta sweetens with icing sugar, vanilla and orange zest; chocolate chips and chopped candied peel fold through. Piped into the shells at the moment of serving; ends dipped in chopped pistachio or chocolate; dusted with icing sugar.
Fig and Honey Panna Cotta
An elegant pannacotta infused with vanilla and sweetened with honey rather than sugar, studded with fresh fig slices visible through the creamy custard in its serving vessel. This refined Italian dessert celebrates the delicate tartness of figs paired with the subtle, complex sweetness of honey rather than refined sugar.
Half-Moon Shaped Sweet Pasta Filled with Candied Fruit
A festive Neapolitan specialty of delicate fried pasta half-moons filled with sweet ricotta, candied fruit, and almonds. These charming little pastries epitomize Italian Easter celebrations and can be served either as an elegant petit four or a light dessert, dusted generously with powdered sugar for a snow-like finish.