Velvety Amaretto Tiramisu with Toasted Almonds
Amaretto Tiramisu
A sophisticated twist on the classic Italian dessert with bold almond liqueur and crunchy toasted almonds.
There is something truly magical about the combination of coffee and almond. While traditional Tiramisu relies on Marsala wine, using Amaretto adds a sweet, nutty depth that transforms the dish into something even more luxurious. It’s my absolute favorite way to end a dinner party because it feels incredibly fancy but is actually quite simple to pull together.
The secret to a perfect Tiramisu is all in the soaking. You want the ladyfingers to be saturated enough to be soft, but not so soaked that they lose their structural integrity. When you add that crunch of toasted almonds on top, it balances the creamy mascarpone layers beautifully, creating a symphony of textures in every bite.
Nutrition (per serving)
Directions
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1
Whisk the cooled espresso with 1/4 cup of the Amaretto in a shallow bowl and set aside.
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2
In a medium heat-proof bowl, whisk the egg yolks and granulated sugar together until combined.
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3
Place the bowl over a pot of simmering water (double boiler method) and whisk constantly for about 5-8 minutes until the mixture is thick, pale, and doubles in volume. Remove from heat and let cool for 5 minutes.
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4
Stir the mascarpone cheese and the remaining 1/4 cup of Amaretto into the egg mixture until smooth and creamy.
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5
In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture using a spatula.
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6
Quickly dip each ladyfinger into the coffee-amaretto mixture and arrange a single layer in the bottom of an 8x8 inch baking dish.
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7
Spread half of the mascarpone cream evenly over the first layer of ladyfingers.
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8
Create a second layer of dipped ladyfingers on top, followed by the remaining mascarpone cream.
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9
Cover the dish with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to set.
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10
Just before serving, dust the top generously with cocoa powder and sprinkle with the toasted sliced almonds.
Ingredients
- Brewed espresso, cooled:1.5 cups
- Amaretto liqueur:½ cup
- Egg yolks:4 pieces
- Granulated sugar:½ cup
- Mascarpone cheese:16 oz
- Heavy cream:1 cup
- Ladyfingers (Savoiardi):30 pieces
- Unsweetened cocoa powder:2 tbsp
- Toasted sliced almonds:¼ cup
Tips & Notes
- Use high-quality espresso rather than instant coffee for a more robust flavor that stands up to the Amaretto.
- Don't soak the ladyfingers for more than a second or two; they should be moistened on the outside but still have a dry center to prevent a soggy dessert.
- Toast your almonds in a dry skillet over medium heat for 2-3 minutes until fragrant for the best crunch.
