Amaretto Tiramisu
This Amaretto Tiramisu is a creamy, espresso-soaked dessert with a splash of almond liqueur for extra flavor. A decadent, make-ahead treat for any occasion!
Servings: 12 servings
Calories: 453kcal
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.
Nutrition
Calories: 453kcal | Carbohydrates: 31g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 201mg | Sodium: 68mg | Potassium: 86mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 1197IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1mg