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Active Time
25 min
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Total Time
7 hr (includes chilliing)
In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.
Ingredients
Makes 6 servings
Step 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.
Step 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.
Step 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.
Step 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.
•The eggs in this recipe are not cooked.
• Tiramisu can be chilled up to 1 day.
Leave a Review
Reviews (7)
Back to TopDisappointing, especially considering the costly ingredients. I used extra cookies, as recommended below, and assembled it about 5 hours before we ate it- but it was still a sloppy mess. Flavor was good, but texture was off.
Anonymous
西雅图,华盛顿州
12/26/2015
For those concerned about using raw eggs, pasteurized shell eggs are available.
Tampakathy
1/19/2014
I agree with previous posts, you need to double the cookies. Cookie soak time may have been too long as well. Custard was light and airy. It was a huge hit and I would make again with double the cookies and less soak time.
ford024
Philadelphia, PA
12/31/2012
I agree with cellospice from Charlotte. Something is not right with the proportions. I used the entire 7oz bag of cookies and the ratio of custard to cookie was way too much. The amaretti dissolved considerably, also there was a lot of coffee liquid at the bottom of the dish. On the plus side, I definitely prefer the flavor of the amaretti to lady fingers, and the custard was super light with just the right amount of sweetness.
hstrom1
florida
2/27/2011
The cookie to filling ratio in this dessert is off. I bought a 7 oz bag of amaretti and ended up "sprinkling" the cookies over the 2nd layer as there was not enough to make a complete layer. I had leftover mascarpone filling-which on its own is certainly delicious, but was a little disappointed when assembling. Incidentally, there was an amaretti tiramisu recipe on the bag of cookies I bought. It called for the layering of amaretti as well as the traditional lady fingers. Wish I'd picked up a package of those in addition to the amaretti!
cellospice
Charlotte, NC
1/23/2011
This recipe belongs being written in about the 50's when raw eggs were safe to eat in the US. Cooking the yolks, like one commentary suggests, will probably take care of any Salmonella in the yolks, but what about the whites of the eggs??? I will make a white egg meringue now and then, but only because it is baked.
Anonymous
Healthy food advocate, USA
1/22/2011
If you are worried about the raw egg, you can always use a double boiler and beat the eggs with the sugar over simmering water. The egg will cook, you must let the egg cool a bit before proceeding with the rest of the recipe.
helenp28
Christmas, FL
1/21/2011
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