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amaretto tiramisu
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Amaretto Tiramisu

Desserts don't get much better than this amaretto tiramisu! It's light, creamy, slightly sweet & is full of freshly brewed coffee & nutty liqueur.
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Italian
Servings: 12 People
Author: Ben Racey

Equipment

  • Moka Pot
  • Stand Mixer
  • Electric Hand Mixer
  • 2 Large, Heatproof Mixing Bowls
  • Palette Knife
  • 9" x 13" Baking Tin See Notes
  • Metal Spatula To Portion

Ingredients

Amaretto Coffee

  • 350 ml Strong Black Coffee See Notes
  • 40 g Caster Sugar
  • 50 ml Amaretto See Notes

Mascarpone Zabaglione

  • 120 g Egg Yolks
  • 120 g Caster Sugar
  • A Pinch Of Table Salt
  • 120 g Marsala Wine
  • 1 kg Mascarpone At Room Temperature

Egg Whites

  • 120 g Egg Whites
  • 100 g Caster Sugar
  • A Pinch Of Table Salt

To Assemble

  • 400 g  Savoiardi Lady Fingers
  • 1 tbsp Dutch Processed Cocoa Powder

Instructions

Amaretto Coffee

  • Brew the coffee then pour into a shallow dish. Stir in the sugar then set aside.

Mascarpone Zabaglione

  • Fill a large saucepan a third of the way full with water & bring to a gentle simmer over a low heat.
    Your mixing bowl should be able to sit in the saucepan without touching the water.
  • In the meantime, place the egg yolks, caster sugar & salt into a large, heatproof mixing bowl then mix with a handheld electric mixer until the sugar has dissolved & the mix is light & fluffy. This will take around 3-4 minutes.
  • Next, gradually whisk the marsala into the egg mix then place the bowl over the pan of simmering water.
  • Continue whisking with the electric mixer (on a medium-low speed) until the egg mix has thickened & increased in volume. This will take roughly 10-15 minutes.
    When the zabaglione is ready, you'll be able to draw a figure of eight on top, with your whisks.
    If the pan of water starts boiling, remove it from the heat momentarily whilst still whisking the egg.
  • Remove the mixing bowl from the heat/pan of water & continue whisking for 2-3 minutes whilst the zabaglione cools down.
  • Next, place the mascarpone into a separate mixing bowl & whisk with the electric mixer until smooth (don't worry about cleaning the zabaglione off the whisks!). Be careful not to overmix the mascarpone, it only needs 30 seconds or so of mixing!
  • Spoon a third of the cooled zabaglione into the mascarpone & gently whisk together until just combined, using a regular whisk (not electric!).
  • Gently whisk in the remaining zabaglione, in two batches.

Egg Whites

  • Add the egg whites & salt into the bowl of a stand mixer then whisk to soft peaks on a medium speed. This will take 1-2 minutes.
    Make sure that your mixing bowl is clean & dry!
  • With the mixer still running, gradually add in the sugar then once it's all incorporated, increase the mixer speed to medium-high & whisk to stiff peaks. This will take roughly 3-4 minutes.
  • Next, gently fold the egg whites into the mascarpone (using a spatula), a third at a time, making sure that the egg whites are just combined before adding in more.
    Make sure to carefully fold in the egg whites until just combined. We don't want to knock any air out of the mascarpone as this will make it runny.

Assembly

  • Stir the amaretto into the coffee.
  • Next, dip the savoiardi into the coffee, one at a time, leaving them to soak for 1 second on each side.
    Place each biscuit sugar side down in the baking tin, to make a single layer that is 2 savoiardi wide & 11 savoiardi long.
  • Spoon half of the mascarpone over the savoiardi & spread into an even layer with a palette knife.
  • Gently place a second layer of coffee soaked savoiardi on top of the mascarpone, making sure that are sitting flat.
  • Top with the remaining mascarpone then use a palette knife to spread into an even layer that is level with the top of the tin.
  • Dust the top of the tiramisu with the cocoa powder then wipe the rim of the baking tray clean.
  • Refrigerate overnight before serving (or at least 8 hours).
    Once set, the tiramisu should be loosely covered with clingfilm & served within 2-3 days.

To Serve

  • To serve, use a metal spatula to cut & scoop the tiramisu into portions. Washing the spatula in hot water & wiping dry between cuts makes the cleanest portions.

Notes

I find that for the best results, the coffee should be brewed in a moka pot. I've explained how to do this in the post above. If you don't have a moka pot you could use an espresso/nespresso machine, instant coffee or cold brew.
Feel free to use your favourite amaretto for the coffee. I used Disaranno for this recipe.
Although the egg yolks are gently cooked in a bain marie, the whites are still raw. If you are concerned with eating raw eggs, it's best to use pasteurised ones.
It's best to use a handheld electric mixer for the zabaglione & a stand mixer for the egg whites. This means that you won't have to wash the whisks in between whisking the yolks & whites. 
Once made, the tiramisu should be stored in the fridge & served within 3 days.
They're might be a small amount of mascarpone cream left & a couple of savoiardi biscuits. The perks of making this recipe is that you get to eat these!