Another recipe from Pasquale’s recipe blog. This is his Amaretto Tiramisu. I have made this three times and it is now adjusted to my preference. You can find his complete recipe at: https://orsararecipes.net/amaretto-tiramisu
Ingredients:
28 ladyfingers
5 eggs
1 lb Mascarpone cheese, room temperature
1 cup espresso, brewed and room temperature
1 oz white rum
1 oz amaretto liquor
1/2 cup white sugar
Salt
Cocoa powder
10 X 10 baking dish
Directions:
Separate the egg whites from the yolks, set aside.
Add the sugar into the bowl with the egg yolks and blend with an electric hand mixer until smooth. Fold the Mascarpone cheese into the egg yolk mixture with a spatula. Do not use an electric mixer for this part, that is very important. I used a Kitchen Aide for this part one time and it was a disaster because it was too thin.
Add a pinch of salt to the egg whites and mix until peaks form. In Pasquale’s recipe he directs you to do this by hand. I used my Kitchen Aide for this part and it worked well.
Fold the egg white mixture with the egg yolk mixture and combine until smooth.
Combine the cold coffee with the amaretto and rum. You can decrease the alcohol content if you would like, or omit it all together.
One by one, briefly dip half of the ladyfingers into the coffee mixture and line up, coffee side down, into the baking dish. Once the first layer of ladyfingers lines the bottom of the pan, spread half of the cream mixture over the ladyfingers. The layer should be thin but thick enough to cover all the ladyfingers. Repeat these steps for one more layer.
Sift some cocoa powder over the top.
Cover with plastic wrap and refrigerate for a minimum of 3-4 hours and preferably overnight to set well.
Godere!
