Amaretti Tiramisu
A delightful Italian dessert featuring layers of espresso-soaked amaretti cookies and creamy mascarpone mixture. This elegant twist on classic tiramisu uses crisp Italian macaroons instead of ladyfingers for a unique almond flavor.
Ingredients
- •3 whole large eggs, separated
- •5 tablespoons sugar, divided
- •½ pound mascarpone
- •1 pinch salt
- •½ cup chilled heavy cream
- •1 cup brewed espresso
- •5 ounces amaretti
- •depending on size)
Cooking Instructions
- 1.
Beat together yolks and 2 tablespoons sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
5 min
- 2.
Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 tablespoons sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.
8 min
- 3.
Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.
10 min
- 4.
Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours.
360 min
