This is a light, traditional-tasting amaretto tiramisu recipe. Cognac can be substituted for amaretto liqueur. Dark coffee can be substituted for espresso.
Ingredients
- mascarpone cheese: 1 pound
- white sugar: 1 cup
- amaretto liqueur: 2 Tbsp (to taste)
- heavy whipping cream: 1 cup
- espresso: 1 cup (cold)
- ladyfingers, lightly: 24 piece (toasted)
- squares unsweetened chocolate: 2 piece (1 ounce, divided)
Metric Conversion
Stages of cooking
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Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
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Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture.
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Pour espresso into a bowl. Dip ladyfingers into espresso and arrange 12 dipped ladyfingers in an 8-inch square pan. Spread 1/2 the mascarpone mixture over ladyfingers. Grate 1 chocolate square over mascarpone layer. Repeat a second layer with remaining dipped ladyfingers, mascarpone mixture, and chocolate, respectively. Refrigerate tiramisu until set, at least 2 hours.
