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Amaretto Tiramisu (with Amaretto biscuits and Amaretto liquer) recipe  Share this recipe on FacebookHere is a variation of the Tiramisu with Kahlua and Amaretto recipe based on comments submitted by a member. If you like Amaretto you will love this recipe. Like many Tiramisu recipes, this recipe uses a zabaglione cream, mascarpone cheese and Amaretto biscuits instead of ladyfingers. The Amaretto bisuits add an extra almond flavor and different texture (than the ladyfingers) to the cake. The recipe also uses less egg yolks and brandy instead of Kahlua.
Preparation time: -, Cooking time: -, Serves: 6 - 8
Ingredients Directions To make the zabaglione
In a double boiler or in a bowl over a hot water bath, whisk the egg yokes, Amaretto liquer, rum, sugar, and water until the mixture is thick. This might take a few minutes (somewhere around 10 to 15, even a bit longer), so be patient. Make sure you keep whisking and the bottom of the bowl does not touch the water. When the zabaglione mixture is ready, cool it by placing the bowl in another bowl containing cold water and ice cubes.
Make the Mascarpone cream
Combine the cream, Mascarpone cheese and brandy in a bowl and mix until well incorporated and smooth (you can use an electric mixer or whisk by hand). Make sure you do not overmix or the cheese will break and become crumbly.
Prepare the Espresso coffee, cool it down and add the brandy to it. Pour the liquid in a bowl and set aside.
Assemble the Tiramisu
Dip the Amaretto biscuits in the coffee and brandy mixture (do not soak) and then lay them flat side down on the bottom of a serving dish that is about 2 inches high. Repeat until the bottom of the dish is covered.
Pour half of the zabaglione cream over the Amaretto biscuits, then half of the Mascarpone mixture and spread evenly using a spatula or similar.
Repeat with a second layer of Amaretto biscuits dipped in the Espresso liquid, then with the rest of the zabaglione and Mascarpone cream.
Cover with plastic wrap and refrigerate for at least 3 to 4 hours. Before serving, cover the top of the Tiramisu cake with chocolate shavings or sifted cocoa powder.
Recipes similar to Amaretto Tiramisu (with Amaretto biscuits and Amaretto liquer)Black and white chocolate Tiramisu Tiramisu is an Italian dessert, typically made with ladyfingers, Mascarpone cheese, some type of liquer and coffee. There many variations of Tiramisu recipes ranging from simple to complex, using a variety of ingredients such as double cream, egg yolks, whole eggs, chocolate, fruit and much more. This Tiramisu recipe uses white and dark chocolate together with double cream and Mascarpone cheese; the white layer is made with the white chocolate and the dark brown layer with the dark chocolate. The result is rich and delicious, great for people who love chocolate.
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Zabaglione Zabaglione is a common Italian dessert, served on its own or used for making Tiramisu, The zabaglione consists of egg yolks and sugar flavored with a sweet white wine such as Moscato. The ingredients are cooked in a double boiler or in a bowl over a pan of simmering water. Zabaglione can be served hot or cold.
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Refrigeration time is essential for Tiramisu, as it allows for all the flavors to come together. A minimum of 3 hours is needed, but for best results, refrigerate for 6 hours or even more.The best is to make the Tiramisu a day in advance.
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