Amaretto Tiramisu

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Let me just start with “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. As I was creating my romantic Tuscan meal last week {Tuscan Stuffed Pork Loin with Creamy Polenta}, I knew that I needed an extra special Italian dessert…..

Amaretto Tiramisu seemed like the perfect ending to a delicious meal.

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

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. Yes, you can substitute a 9 x 13 baking dish, the directions are in the Notes section of the recipe. 😉

My bowl is approximately 8 inches wide and 5 inches tall. It is tapered with the base being about 4 inches. This bowl was a wedding present that I use as a salad bowl, any bowl will work. I chose a clear bowl so you can see the layers. 🙂

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

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

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

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…..

Pour the Amaretto and espresso into shallow bowls…..

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…..

Sprinkle with cacao powder and chill in the refrigerator for at least 1 hour, or overnight.

It doesn’t have to be perfect. Arrange the lady fingers however they fit into the bowl. I used 23 lady fingers for mine, but I probably could have fit the last one in somewhere. 😉

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

Notes:

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 these are, 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. 😉

My Tiramisu obsession spilled over into ice cream recipes as well…..

Tiramisu Ice Cream

Limoncello Tiramisu Ice Cream

So delicious!! Enjoy