This Amaretto Tiramisu takes the classic Italian dessert to the next level with a splash of almond liqueur for a rich, nutty depth of flavor. Layers of espresso-soaked ladyfingers and velvety mascarpone cream come together for a decadent, make-ahead dessert that’s perfect for any occasion!
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About This Recipe
Amaretto tiramisu is a decadent twist on the classic tiramisu recipe, featuring layers of ladyfingers soaked in bold espresso and Kahlua, with the addition of smooth, nutty Amaretto.
The almond liqueur adds a subtle warmth that perfectly balances the rich mascarpone cream, creating a creamy, indulgent dessert. Tiramisu has endless variations—some use cognac or rum, but adding Amaretto takes this dessert to a whole new level. Whether you're serving it for a special occasion or simply treating yourself, this is the recipe that belongs in your repertoire.
And if you’re looking for an easier tiramisu recipe, try my Tiramisu Truffles! They have all the classic flavors you love, with a fraction of the work.
📋 Ingredients
- Large Eggs: Use the freshest ones you can find, the rich yolks make all the difference!
- Very Strong Coffee or Espresso: Cooled. This is a great way to use up leftover morning coffee.
- Amaretto: Almond liqueur—I use Disaronno for its smooth, nutty flavor.
- Vanilla Extract and Almond Extract: The almond extract enhances the amaretto, and a little goes a long way! You can also use all vanilla extract if that’s what you have.
- Mascarpone: An Italian-style cream cheese that’s softer and richer than regular block cream cheese. Most grocery stores carry it, and it’s a must for authentic tiramisu.
- Ladyfingers: One of the most important ingredients! Use firm, dry ladyfingers so they can soak up the coffee mixture without falling apart.
- Cocoa Powder: A light dusting of unsweetened cocoa powder is the traditional topping—wait until just before serving to keep it from absorbing moisture.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Alcohol-Free Version: Skip the Amaretto and coffee liqueur and add a splash of almond extract for a similar nutty flavor.
- Egg-Free Tiramisu: If you prefer a version without eggs, check out this recipe for egg-free tiramisu.
- Stronger Espresso Flavor: Use freshly brewed espresso instead of instant for a bold, authentic taste.
⏲️ Instructions
Prepare the Sabayon: Whisk the egg yolks, sugar, vanilla extract, and almond extract in a heatproof bowl until smooth. Set up a double boiler by bringing a pot of water to a simmer and placing the bowl on top, ensuring the water does not touch the bottom of the bowl.
Cook the Egg Mixture: Whisk constantly for about 10 minutes, until the mixture is slightly thickened and pale yellow. Remove from heat and set aside.
Mix the Mascarpone Filling: In a large bowl, whisk the mascarpone, coffee liqueur, and Amaretto until smooth.
Whip the Cream: In a separate bowl, whip the heavy cream until soft-medium peaks form (about 3-5 minutes).
Combine Mascarpone and Egg Mixture: Slowly drizzle the egg mixture into the mascarpone, whisking until combined. Gently fold in half of the whipped cream.
Fold in the Remaining Whipped Cream: Fold in the rest of the whipped cream until fully incorporated. The mixture will be slightly loose but will firm up as it chills.
Dip the Ladyfingers: In a shallow bowl, combine the cooled coffee, coffee liqueur, and Amaretto. Quickly dip each ladyfinger into the coffee mixture (both sides, but don’t soak too long).
Add the First Layer of Ladyfingers: Arrange the dipped ladyfingers in a snug, single layer in a deep casserole dish.
Spread the First Layer of Mascarpone: Spread half of the mascarpone mixture evenly over the ladyfingers.
Add the Second Layer of Ladyfingers: Repeat with a second layer of dipped ladyfingers, breaking up any pieces to fit into open spots.
Finish with Mascarpone and Chill: Spread the remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
Dust with Cocoa Powder and Serve: Before serving, dust the top with cocoa powder for a classic finish.
📍 Recipe Tips
- No raw eggs: Make a sabayon by whisking egg yolks and sugar over a double boiler. This ensures the eggs are cooked for a creamy texture and totally worth the extra step!
- Dip quickly! Don’t soak the ladyfingers too long—just a quick dip to keep them from getting too soft.
- Make it ahead. Tiramisu tastes even better after several hours in the fridge, allowing the flavors to meld beautifully.
- Wait to dust! Hold off on dusting with cocoa powder until after chilling—doing it too soon can cause it to absorb moisture and alter the color and texture.
- Don’t waste those egg whites! Use them for a soufflé, frittata, or homemade meringue.
- Storage tip: Tiramisu stays fresh in the fridge for up to 5 days.
Serving Suggestions
Amaretto tiramisu is the perfect way to end an Italian-inspired meal! For a full menu, start with a classic like Chicken Saltimbocca, Shrimp Scampi, or a comforting Seafood Pasta.
For dessert, serve the tiramisu with espresso or a glass of Amaretto for the ultimate pairing! Add a dollop of whipped cream or toasted sliced almonds for extra texture.
More Decadent Dessert Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Amaretto Tiramisu
LittleFerraroKitchen.com
Equipment
Ingredients
Sabayon (Egg Custard Base)
- 5 large egg yolks room temperature
- ¾ cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 16 ounces mascarpone cheese
- 2 tablespoons coffee liqueur I used Kahlúa
- 1 tablespoon Amaretto
- 1 ½ cup heavy whipping cream
Tiramisu Layers
- 1 cup strong coffee or espresso cooled
- 2 tablespoons coffee liqueur Kahlúa
- 1 tablespoon Amaretto
- 24 ladyfingers about a 7-ounce package
- Cocoa powder for dusting
Instructions
Make the Sabayon
- Whisk the egg yolks, sugar, vanilla extract, and almond extract in a heatproof bowl until smooth.
- Set up a double boiler by bringing a pot of water to a simmer and placing the bowl on top, making sure the water does not touch the bottom of the bowl.
- Whisk constantly for about 10 minutes, until the mixture is slightly thickened and pale yellow. Remove from heat and set aside.
Prepare the Mascarpone Filling
- In a large bowl, whisk the mascarpone, coffee liqueur, and Amaretto until smooth.
- Slowly drizzle in the egg mixture, whisking until fully incorporated.
- In a separate bowl, whip the heavy cream until soft-medium peaks form (about 3-5 minutes).
- Gently fold half of the whipped cream into the mascarpone mixture, then fold in the rest. The mixture will be slightly loose but will firm up as it chills.
Assemble the Tiramisu
- In a shallow bowl, combine the cooled coffee, coffee liqueur, and Amaretto.
- Quickly dip each ladyfinger into the coffee mixture, both sides, but don’t soak them too long and arrange in a 9x13-inch dish in a snug, single layer.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.
Chill and Serve
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Before serving, dust with cocoa powder for a classic finish.
Notes
-
- No raw eggs: Make a sabayon by whisking egg yolks and sugar over a double boiler. This ensures the eggs are cooked for a creamy texture and totally worth the extra step!
- Dip quickly! Don’t soak the ladyfingers too long—just a quick dip to keep them from getting too soft.
- Make it ahead. Tiramisu tastes even better after several hours in the fridge, allowing the flavors to meld beautifully.
- Wait to dust! Hold off on dusting with cocoa powder until after chilling—doing it too soon can cause it to absorb moisture and alter the color and texture.
- Don’t waste those egg whites! Use them for a soufflé, frittata, or homemade meringue.
- Storage tip: Tiramisu stays fresh in the fridge for up to 5 days.
Lydia says
Made this for Christmas, Delicious. I was unable to find lady fingers so I sliced pound cake, worked great.
Samantha Ferraro says
Lydia, Great, what a great alternative. I must say, as much as ladyfingers are wonderful, Pound Cake sounds even better. Thank you for the feedback, Samantha.
Lorra says
Very lovely recipe. Easy to make for 1st time tiramisu. Instead of granulated sugar, used honey and maple syrup to sweeten. Used a parchment lined, 10 x 10 inch square pan. Will make this one again for the next family after dinner dessert !
Samantha Ferraro says
Hello Lorra, What a great spin using Honey and Syrup. I really do need to start thinking like you do. Well done, glad you enjoyed it. Samantha.
Luv2cook says
We finally made this great Tiramisu. It was not as hard as I thought it would be. We bought one last year at an Italian restaurant. This one was Way better than the restaurant Tiramisu and 1/2 the price to make, possibly less.