Best Tiramisu (with Kahlua, Cointreau and Amaretti biscuits) recipe Share this recipe on Facebook
A classic Italian dessert, Tiramisu is a multi-layered cake consisting of Italian biscuits dipped in Espresso coffee, toppped with a layer or more of cream usually made of eggs, alcohol, cream and Mascarpone cheese. This recipe is one of the best Tiramisu recipes we have tried. It uses a zabaglione cream flavored with Cointreau and rum, a Mascarpone based cream and Amaretti biscuits that have been dipped in an Espresso, Kahlua and brandy mixture. For best results, refrigerate the Tiramisu for at least 3 hours (refrigerate overnight for even better taste). The Tiramisu can be refrigerated for up to a week, with its taste getting better and better with time.
Preparation time: 15 minutes, Cooking time: 15 minutes, Serves: 10
For the zabaglione
6 egg yolks
1/2 cup sugar
1/3 cup dark rum
1/3 cup water
Splash of Cointreu or other orange liquor (2 - 3 Tbsp)
2 Tbsp cocoa powder
For the Mascarpone cream
250g Mascarpone cheese
300 ml whipping cream
2 Tbsp icing sugar
For the coffee mixture
1 cup Espresso coffee
Splash of brandy (2 - 3 Tbsp)
Splash of Kahlua liquor (2 - 3 Tbsp)
A pack of Amaretti biscuits (use as much as needed to make 2 layers)
Dark chocolate shavings or cocoa powder to top
Make the zabaglione
In a double boiler or bowl over simmering water add the egg yolks, sugar, rum, water and orange liquor and whisk for 10 to 15 minutes, or until you get a thick, smooth cream. Place the bowl in another bowl with ice cold water and whisk a bit more to cool the zabaglione.
Add 2 tablespoons of cocoa powder to the zabaglione cream and whisk o combine. Chill zabaglione
Make the Mascarpone cream
In anothet bowl add the Mascarpone cheese, whipping cream and icing sugar. Beat with an electric mixer until you get a smooth creamy texture. Do not overmix or you will get butter instead! The resulting cream should form stiff peaks.
In another bowl combine the Espresso coffee together with the brandy and Kahlua.
Asemble the Tiramisu
Dip the amaretti biscuits in the coffee mixture and then place on the bottom of a 9 inch (or similar) round serving dish. Place the amareti biscuits one next to the other until you cover the bottom of the dish. rizzle 1 tablespoon of the coffee mixture on top of the biscuits.
Spoon half of the zabaglione cream on top of the amaretti and spread evenly. Spoon half of the Mascarpone cream on top of the zabaglione and again, spread evenly, using the back of a spoon.
Repeat the process by dipping the amaretti biscuits in the coffee mixture, placing them on top of the Mascarpone mixture, then topping first with the zabaglione and finally with the Mascarpone cream.
Top with dark chocolate shavings or sifted cocoa powder. Cover with plastic wrap and refrigerate for at least 3 hours. The refrigeration time is neccessary for the amaretti biscuits to absorb the liquid and soften, and also for all flavors to develop. The Tiramisu is best if refrigerated overnight.
Notes and tips
If you do not have Amaretti biscuits or you do not like the almond flavor, you can use an equal quantity of Italian ladyfingers instead.