Almond Amaretto Tiramisu
Our take on this Italian classic includes a light and toasty almond cream between layers of espresso-soaked ladyfingers for the perfect, rich no-bake dessert.
Yield: 8 servings
INGREDIENTS
For the almond cream mixture
3 egg yolks*
½ cup sugar, divided in two equal parts
½ cup 35% heavy cream
1 cup mascarpone (about one 275g container)
⅓ cup Nuts to You Almond Butter Smooth, well mixed
3 Tbsp amaretto liqueur such as Disaronno (rum would be a good substitute, if needed)
For the tiramisu
1½ cups good espresso or strong coffee, cooled
Approx. 24 ladyfingers (about one 200g package)
1 Tbsp cocoa powder, sifted
2 Tbsp roasted chopped almonds (for garnish before serving)
* You can use the leftover 3 egg whites to make our Amaretti Cookie recipe.
INSTRUCTIONS
Use a hand mixer on high speed to whip egg yolks and ¼ cup sugar in a bowl until very pale and increased in volume, about 3 minutes.
In another bowl, use the mixer on high speed to whip cream and remaining ¼ cup sugar until soft peaks form. Add mascarpone, Almond Butter and liqueur. Mix until just combined, scraping down the bowl at least once to incorporate everything.
Add the cream mixture to the egg yolk mixture and fold to combine.
Get ready to assemble! Add espresso to a shallow bowl into which you can dip the ladyfingers. Dip half of them, one or two at a time, into the espresso just for a moment then lay them in a single layer on the bottom of an 8”x8” baking dish or standard pie plate. You may break some up to fill in the spaces around the edges. Pour half the almond cream mixture over top and level with the back of a spoon.
Repeat with the remaining ladyfingers to create a second layer, and pour the remaining almond cream on top. Level the cream and sift cocoa over top. Allow to sit in the fridge for at least 6 hours, ideally overnight. The ladyfingers need time to fully hydrate.
Serve chilled with roasted almonds on top. Store in the fridge for up to 4 days.
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