Tiramisu with mascarpone and amaretti
6 servings
30 minutes
Tiramisu with mascarpone and amaretti is a true embodiment of Italian culinary elegance. Its history traces back to the regions of Veneto and Friuli-Venezia Giulia, where this airy dessert first gained popularity. The velvety mascarpone cream soaked in aromatic coffee and Amaretto liqueur combines with crispy amaretti cookies, creating a refined texture and exquisite taste. The light sweetness of cane sugar and noble bitterness of cocoa make tiramisu harmonious and enticing. This dessert is perfect for concluding a romantic dinner or festive gathering, adding a touch of Italian chic to the moment. Served chilled, allowing the flavors to unfold and unite in a perfect symphony of enjoyment.
1
Brew strong coffee, add a teaspoon of liqueur, and let it cool.
- Strong coffee: 1 glass
- Amaretto liqueur: 2 tablespoons
2
Separate the whites from the yolks, beat the yolks with a tablespoon of sugar in a water bath until the sugar granules dissolve completely. Add a teaspoon of liqueur and beat for a couple more minutes until smooth. Remove from heat and beat for a couple more minutes until the cream cools. Fold in the lightly whipped mascarpone and mix until smooth.
- Chicken egg: 3 pieces
- Cane sugar: 5 tablespoon
- Amaretto liqueur: 2 tablespoons
- Mascarpone cheese: 250 g
3
Separate the egg whites at room temperature with a pinch of salt until foamy, then gradually add the remaining sugar and whip to stable peaks of a soft cream color. Gently fold the whipped egg whites into the cheese mixture one spoonful at a time.
- Chicken egg: 3 pieces
- Cane sugar: 5 tablespoon
4
Lay the bottom of the creamers with amaretto soaked in coffee and cognac, then cover with a layer of cream, and sift cocoa on top. Build a second layer of the dessert similarly and refrigerate all creamers for at least three hours before serving.
- Amaretti: 36 pieces
- Strong coffee: 1 glass
- Amaretto liqueur: 2 tablespoons
- Cocoa powder: to taste