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Tiramisu is a classic no-bake Italian dessert that is easy to make and sure to impress. Lady fingers are dipped in espresso and Amaretto liqueur, then layered with a light and airy mixture of eggs, mascarpone cheese, sugar, and dusted with cocoa powder.

The result is a decadent dessert that is the perfect ending to a delicious meal!

Italian Amaretto Tiramisu served in glass dessert bowls.

Let me just start by saying “I absolutely LOVE tiramisu!!” It is the one dessert that I will always order in an Italian restaurant. I don’t even care that I am lactose-intolerant, I love my tiramisu…I just can’t help myself.

For more tiramisu inspired recipes, check out my Classic Tiramisu, Tiramisu Ice Cream and Limoncello Tiramisu Ice Cream.

Ingredients

All you need to make authentic Italian Tiramisu:

Eggs
Granulated sugar
Mascarpone cheese – at room temperature
Unsweetened cocoa powder
Amaretto – Italian almond liqueur – Disaronno liqueur recommended
Espresso or extra-strong coffee
Lady fingers

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

If you do not like Amaretto, you can substitute Frangelico, Marsala wine, brandy, or leave out the alcohol all together and substitute pure vanilla extract.

Amaretto Tiramisu layered in a large crystal bowl.

Rather than trying to create perfect layers, then cut my Amaretto Tiramisu into perfect squares, I opted to go with a more rustic presentation in a crystal bowl show I could show off the layers. Directions for using a 9 x 13 baking dish are included.

My bowl is approximately 8-inches wide and 5-inches tall. It is tapered with the base being about 4-inches.

How to make Tiramisu with Amaretto

Beat the egg yolks and sugar together in a large bowl until light and fluffy.

Eggs and sugar beaten together in the bowl of a stand mixer

In a separate bowl, beat the egg whites until they form stiff peaks.

Egg whites beaten to form stiff peaks in a large mixing bowl.

Add the mascarpone to the egg yolks and mix until until well incorporated.

Mascarpone beaten into the egg mixture using a stand mixer.

Fold the egg whites into the egg yolk mixture just until combined. Do not over mix, you want your filling to remain nice and fluffy.

Egg whites being folded into the egg mixture with a silicone spatula.

Pour the Amaretto and espresso into shallow bowls.

Espresso in one small bowl and Amaretto liqueur in a separate small bowl on the counter.

Step by Step Instructions

Amaretto Tiramisu Collage cookingwithcurls.com

Spread a layer of the mascarpone mixture on the bottom of a glass serving bowl. Sift cacao powder over mixture with a mesh sieve.

Dip each lady finger, one by one, into the espresso then the Amaretto and place in a single layer on top of the mascarpone in the bowl.

Repeat the process of layering the mascarpone mixture, cacao powder, and lady fingers, finishing with a layer of mascarpone. You should have 4 or 5 layers when you are finished.

It doesn’t have to be perfect. Arrange the lady fingers however they fit into the bowl.

Alternate Method

Place a single layer of soaked lady finger on the bottom of a 9 x 13-inch baking dish. Spread half of the mascarpone mixture over the lady fingers, then top with remaining lady fingers and mascarpone.

Sprinkle with cacao powder and chill in the refrigerator for at least 4 to 6 hours, or overnight.

Tiramisu with Amaretto served in glass dessert bowls.

When you are finished, you have a gorgeous dessert that tastes absolutely amazing!

Expert Tips

You need to use Espresso, or really, really strong coffee for this dessert for the flavor to stand out over the mascarpone cheese.
Substitute dairy-free cream cheese for the mascarpone cheese if you need a dairy-free dessert.
This recipe contains raw eggs. Use the best quality eggs that you can, or pasteurized if you can find them. Do you eat raw cookie dough? Have you ever heard of anyone dying from eating raw cookie dough? No!
Not all lady fingers are the same. Some are hard and crunchy like Savoiardi ladyfingers, and some are soft and almost cake like. Dip/soak the lady fingers for 5 to 6 seconds for the hard type, and less for the soft ones. You don’t want them falling apart as you are assembling your dessert.

Storage

Cover tiramisu and store in the refrigerator for 2 maybe 3 days for best flavor.

More Recipes You’ll Love

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Affogato
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Enjoy!!