• 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).