Amaretto Tiramisù
Amaretto tiramisu gives this classic Italian dessert a delicious almond liqueur twist, and it is definitely for adults, only!
Tasting tiramisù competitively has a way of opening your eyes, and palate, to just how many delicious directions this beloved Italian dessert can go.
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For World Tiramisù Day, March 21st, I’m sharing my recipe for amaretto tiramisu! As a judge for the Tiramisu World Cup in Treviso, Italy (yes, it’s a very real thing), I’ve had the privilege of tasting many tiramisús made by passionate competitors from around the world.
All of whom are vying to make the the best original, and creative, versions of this marvelous, no bake, Italian dessert!
The classic recipe, made with espresso, savoiardi biscuits, mascarpone, eggs, sugar, and cocoa, contains no alcohol whatsoever. This surprises almost everyone, so you’re not alone. The original, authentic tiramisu from Treviso is completely alcohol-free, and it is sublime in its simplicity.
Adding amaretto is a delicious departure from tradition and there’s nothing wrong with that, much like this Biscoff tiramisu.
The Tiramisù World Cup even has an entire creative category to celebrate exactly this kind of inspired twist.
In fact, Roberto Linguanotto, the creator of tiramisu, admitted that he loved the fact that so many cooks around the world made their own versions of his creation.
What Makes Amaretto Tiramisu Different?
As noted above, the authentic tiramisu recipe contains no alcohol at all. No Marsala, no rum, no liqueur of any kind. The marriage of flavors of freshly made espresso soaked biscuits, and the richness of mascarpone and eggs with the cocoa dusting is a heavenly match. Adding amaretto adds another level of boozy flavor, and it is a delightful twist on the original.
I gilded the lily by adding tiny amaretti on top of the dessert, for a surprising crunch! If you can’t find tiny amaretti, you can make them, or make or buy amaretti cookies, then simply crush a biscuit or two and it will have the same effect.
Amaretto liqueur changes the dessert in the loveliest way. The sweet Italian liqueur which made from almonds and apricot kernels, adds a soft, nutty flavor. It’s still unmistakably tiramisu, but one that’s definitely for almond lovers.
Quality Ingredients are Your Key to the Best Tasting Amaretto Tiramisù
Tiramisu has very few ingredients which means every single one counts. Here’s what you need to know:
Mascarpone: Use the best quality you can find. I love Galbani mascarpone (just linking to this so you can see what the label looks like) and Di Stefano brands.
Eggs: Use the freshest organic, pasture-raised eggs.
Savoiardi (ladyfinger biscuits): I recommend Matilde Vicenzi savoiardi from Italy.
Espresso: Strong, freshly brewed and cooled using a brand like Lavazza espresso, Illy, Kimbo or Caffè Vergnano. Using hot coffee will ruin your dessert, as will instant espresso coffee.
Amaretto: A good quality amaretto like Disaronno or Lazzaroni Amaretto.
Cocoa Powder: I like to use a good quality Italian cocoa like Perugina Cacao, dark.
Optional: Amaretti Cookies: tiny amaretti, as I used, or crushed biscuits like these amaretti cookies
Amaretto Tiramisù
Adapted from the original tiramisu recipe from Le Beccherie Serves 8
FULL PRINTABLE RECIPE BELOW
Ingredients
- Savoiardi (ladyfinger biscuits)
- espresso coffee
- amaretto liqueur
- eggs
- sugar
- mascarpone
- cocoa powder
- (optional: mini amaretti biscuits)
Special equipment: Special equipment: a platter or large plate, (or dish) which will fit two layers of 18 to 20 Savoiardi cookies. Candy thermometer.
Directions to Make Amaretto Tiramisù
Brew the espresso, stir in the sugar while it’s hot, and allow it to cool completely.
Add the Amaretto liqueur. Add more Amaretto or water, as desired (for the measured amount–see recipe card below.) The end result should be to your liking; not too strong, or too weak, is best.
Set up a double boiler by placing a glass bowl over a small amount of hot water (the bowl should not touch the water) over low heat. Beat the egg yolks and remaining sugar off the heat for a few minutes, then transfer the bowl to the barely simmering water in the pot until the temperature reaches 150 degrees F, or 65 C. This ensures the egg yolks are safe to consume.
Continue beating for 2 minutes, then allow to cool, stirring occasionally so it doesn’t create a skin.
Add the mascarpone to the egg mixture and beat to combine evenly.
Assembling the Amaretto Tiramisù
Set up a tiramisu-making station with the egg mixture, savoiardi, espresso/Amaretto and your plate or dish.
Start dipping the Savoiardi biscuits into the coffee, once on each side. Do this quickly (no more than one second each side), and place each one on the platter (or in the dish) in a row. Continue until you have enough for one layer (my platter fit 8 cookies in length, but do not use more than 9 cookies for the amount of filling you’ve made.)
Next, spread half of the mascarpone-egg mixture over the soaked biscuits.
Repeat with the other half of the biscuits for a second layer. Spread with the rest of the filling, cover with cling film and refrigerate for at least 4 hours, but preferably overnight.
When ready to serve, remove from the refrigerator. If using mini or crushed amaretti biscuits, sprinkle them on just before serving. and dust generously with cocoa (from a sieve).
Serving the Amaretto Tiramisu
When ready to serve, remove from the refrigerator. If using mini or crushed amaretti biscuits, sprinkle them on just before serving. and dust generously with cocoa (from a sieve).
Slice into even pieces, wiping the knife in between each cut to produce clean edges, and lift onto plates using a metal spatula (for best results and knife).
How Does This Compare to a World Cup-Winning Tiramisu?
The Tiramisu World Cup has two categories: original and creative. This Amaretto version would fall into the creative category, and honestly, depending on if you are an Amaretto fan or not, would make the difference in how it would be rated.
I remember judging a creative entry which had a bright green design on top and was mint flavored tiramisu. I truly thought I wasn’t going to like it, but it was really good! Do you think you’d enjoy this flavor, too?
If you’ve never made tiramisu from scratch before, don’t be intimidated, just follow my step by step directions and you’ll be a pro in no time!
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Amaretto Tiramisu
Ingredients
- ¾ c coffee (espresso)
- 2 Tbsp sugar
- 4 Tbsp Amaretto liqueur Di Saronno or another quality brand, more or less, as desired
- 3 egg yolks
- ½ c sugar divided
- 1 ¼ c mascarpone
- 16 ladyfingers (Matilde Vicenzi is recommended)
- 1 Tbsp cocoa or more, as needed. (Good quality – like Perugina)
- 2 Tbsp mini amaretti (OPTIONAL – or crushed amaretti biscuits)
Instructions
- Special equipment: Special equipment: a platter or large plate, (or dish) which will fit two layers of 18 to 20 Savoiardi cookies. Candy thermometer.
Prepare the Ingredients
- Make fresh espresso coffee, pour into an 8 oz measuring jug and mix with 2 Tbsp sugar while hot and allow to cool completely.
- Then add the Amaretto liqueur. (You want to end up with with 8 oz/237 ml so add more liqueur or water to your taste.) The end result should be to your liking; not too strong, or too weak, is best.
- Set up a double boiler (if you don't have one) by placing a glass bowl over a bit of hot water (the bowl should not touch the water) over low heat. Beat the egg yolks and remaining sugar off the heat for a few minutes, then transfer the bowl to the barely simmering water in the pot until the temperature reaches 150 degrees F, or 65 C.
- Continue beating for 2 minutes, then allow to cool, stirring occasionally so it doesn't create a skin.
- Add the mascarpone to the egg and sugar mixture, and beat until well-combined.
Assemble the Amaretto Tiramisú
- Pour the cold coffee mixture into a dish to dip the biscuits easily.
- Start dipping the Savoiardi biscuits into the coffee, once on each side. Do this quickly (no more than one second each side), and place each one on the platter (or in the dish) in a row (this is the original method). Continue until you have enough for one layer (my platter fit 9 cookies in length). Do not use more than 10 cookies.
- Next, spread half of the mascarpone-egg mixture over the soaked biscuits.
- Repeat with the other half of the biscuits for a second layer.
Chill
- Spread with the rest of the filling, cover with cling film and refrigerate for at least 4 hours, but preferably overnight.
To Serve
- When ready to serve, remove from the refrigerator. If using mini or crushed amaretti biscuits, sprinkle them on just before serving. and dust generously with cocoa (from a sieve).
- Slice into even pieces, wiping the knife in between each cut to produce clean edges, and lift onto plates using a metal spatula (for best results and knife).
Notes
- If you make the tiramisù with these directions, I feel it rounds out the flavor more evenly, vs having all the sugar in the egg filling, and strong, unsweetened coffee with none.
- Be sure the coffee is not hot or the biscuits will absorb too much liquid.
- For a mascarpone alternative, mix room temperature cream cheese (good quality is a must) with some creme fraiche for a more mascarpone-like texture (3:1 ratio of cream cheese to creme fraiche).
- Be sure to chill your tiramisu for at least 4 hours, but preferably overnight.
- The reason I used 2 oz more mascarpone is so that the mixture is a little thicker (it’s truly not a huge difference, but I want to represent what I made in the photo honestly.)
Nutrition
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Love this recipe! It’s the right amount of everything, perfectly balanced for my taste buds. I found the mini amaretti and also love the added crunch on top. Thank you for sharing it.
So happy to hear it, Diana! Thank you!
This is my favorite Tiramisu. I remember my mother making this all the time we were kids. And then as I grew older, I would make it on special occasions and for her birthday. Now I make it now to carry on my mother’s legacy. I know she is looking down on me with a proud smile.
Lovely, Cristina. xx
This looks wonderful and I love amaretto — but definitely buy DiSaronno — the others just aren’t as good and taste quite fake. As you always say, the quality of your ingredients makes a huge difference in the quality finished dish! Definitely adding to my list to try. Didn’t know about World Tiramisu day but I am posting Zuppa Inglese next week!
Oh it’s a Happy tiramisù making day, David! Yes, love zuppa inglese too! I posted the recipe many years ago when I had no idea what I was doing and it’s mixed up in a feast of the 7 fishes post! Ugh.
I love the idea of this boozy twist on the traditional recipe. And I found it just in time for Tiramisu Day on the 21st!