2000s Recipes + Menus
Amaretti Tiramisu
Serves6
- Active time:25 min
- Start to finish:7 hr (includes chilling)
January 2009
We use amaretti crumbs to line the pan of this Ricotta Cheesecake. In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.
- 3 large eggs, separated
- 5 tablespoons sugar, divided
- 1/2 lb mascarpone (about 1 cup) at room temperature
- Pinch of salt
- 1/2 cup chilled heavy cream
- 1 cup brewed espresso or very strong brewed coffee, cooled to room temperature
- 5 oz amaretti (crisp Italian macaroons; 30 to 40, depending on size)
-
Beat together yolks and 2 Tbsp sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
-
Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 Tbsp sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.
-
Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.
-
Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours.
Cooks’ notes:
- The eggs in this recipe are not cooked.
- Tiramisu can be chilled up to 1 day.
- Keywords
- ian knauer,
- buy this make that,
- web-exclusive recipes,
- dessert,
- italian
Ratings
Comments
Post a Comment