Enchanted Amaretto Tiramisu

Allergens

Eggs, Dairy

Ingredients

• 250g Savoiardi biscuits 300ml strong espresso, cooled 300ml mascarpone cheese, room temperature 150ml heavy cream 75g powdered sugar 60ml Amaretto liqueur 2 large egg yolks 1 tsp pure vanilla extract Unsweetened cocoa powder for dusting

Instructions

1. Begin with a delicate dance of flavors, whipping the heavy cream and powdered sugar to soft peaks in a chilled bowl. Set aside.
2. In another bowl, blend the egg yolks, mascarpone cheese, vanilla extract, and half of the Amaretto liqueur until smooth. Fold this mixture into the whipped cream gently but thoroughly.
3. Dip each Savoiardi biscuit briefly in the cooled espresso, soaking just enough to soften but not disintegrate. Arrange a layer of these coffee infused biscuits in a serving dish, then spread half of the mascarpone mixture over them.
4. Repeat with another layer of soaked biscuits and finish with a layer of mascarpone cream on top. Refrigerate for at least 4 hours or overnight.
5. Before serving, prepare Amaretto infused espresso by mixing the remaining Amaretto liqueur with freshly brewed espresso. Sprinkle cocoa powder lightly over the tiramisu. Serve chilled with a side of the Amaretto infused espresso.

Chef’s Insight

The key to this dessert is balance - balancing the flavors of coffee and amaretto with the creaminess of mascarpone cheese and the crunch of Savoiardi biscuits.

Notes

The tiramisu needs time to rest in the refrigerator for optimal texture and flavor.