This amazing tiramisu dessert recipe is quick and easy to make and an absolute crowd-pleaser. I made this simple tiramisu recipe for my family on my birthday, and they love this classic Italian dessert very much. You don’t need many ingredients at all for this really simple and sure to succeed recipe. That being said, I prepared the tiramisu without raw egg yolks! Unless I’m 100 percent sure I have really fresh eggs, I prefer to leave them out. The delicious mascarpone cream is stirred from whipped cream, mascarpone, and powdered sugar and I always add some amaretto or Marsala to the cream. Powdered sugar is a good choice for this because it will dissolve so much better than regular sugar. Another important flavor carrier are the espresso-soaked ladyfingers – so delicious! The finished tiramisu is then dusted with cocoa powder and cooled really well.
Tiramisu recipe, delicious dessert with amaretto
When I cook for my family or guests, I often find it too risky to add raw egg yolks to the cream. We frequently have guests sitting at the table and I just don’t want to risk anything. But that’s not a big deal, because the mascarpone cream becomes really
nice and fluffy through the whipped cream even without egg. With this tiramisu recipe, the popular Italian dessert classic can be easily prepared without egg and you actually don’t even notice the difference. This tiramisu is wonderfully creamy and
delicious. The original tiramisu recipe includes Marsala. As in this recipe, I like to replace the Marsala with Amaretto. The delicious almond flavor fits perfectly, and I like the dessert with Amaretto and cream the very best. Of course, you should prepare it without the amaretto if you know that children will be eating with you. Whenever my children announce they´ll be around for lunch or
dinner, bringing my grandchildren, I always prepare the tiramisu without alcohol, even if the amount given in the recipe is only a little. It still tastes super delicious and your guests are going to love it.
Tiramisu is one of the most popular Italian desserts, which consists of a creamy mascarpone cream and Ladyfingers that are soaked with espresso or coffee. Traditionally, it is always prepared with mascarpone. Mascarpone is Italian cream cheese
For this tiramisu recipe, I took a 20 / 25 cm baking dish. 24 ladyfingers are enough for two layers. The recipe then makes about 6 to 8 servings. It can be stored very well in the refrigerator for up to two days. I love to prepare this dessert for birthdays and celebrations. It is not very complicated to make, and you can prepare it the night before and refrigerate it overnight. Then, before serving, just add another layer of cocoa powder on top of the tiramisu. With this delicious tiramisu, you can bring your guests and yourself a huge pleasure, it’s just always a real treat.
This is how easy you prepare a tiramisu dessert with amaretto
I can’t stand it when ladyfingers are soggy from being soaked in the espresso too long. I, therefore, opted for French ladyfingers for this recipe. From time to time there are French weeks in large supermarket chains and I always buy a small stock when I have no more left from our France vacations. Well-stocked supermarkets often carry the French ladyfingers in their basic assortment. I like them very much because they are wider and not as heavily sugared as other varieties. But that’s just a small, personal preference. In the end, any variety of ladyfingers will give you a delicious result. You can, of course, bake the ladyfingers yourself. It’s actually not that difficult, but I must confess that despite my many years of passion for baking, I’ve never tried
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
- 1 Mixing bowl
- 1 blender
- 1 paring knife
- 1 measuring cup
- 1 whisk
- Dessert glasses
- 1 Dessert glasses
- 1 Spoon
- 500 g mascarpone
- 400 cream
- 50 powdered sugar
- 150-200 ml expresso
- 3 cl amaretto
- 2 tbsp vanilla sugar for the cream
- 24 ladyfingers
- 3 tbsp cocoa (unsweetened, dark cocoa)
- It is best to prepare all needed ingredients right at the beginning. You can do yourself a big favor by weighing and measuring your ingredients right from the start, too. This will make things go much faster later on. First, brew the espresso, and let it cool down a bit while you mix the mascarpone, the powdered sugar, and a shot of amaretto well together.
- Then whip the cream together with the vanilla sugar until almost stiff. Carefully lift the cream into the mascarpone-sugar-amaretto-mixture.
- Briefly dip the ladyfingers into the coffee from all sides. Avoid dipping the ladyfingers into the coffee too much. By doing this, you can prevent them from becoming very soggy, which would result in the coffee settling on the bottom of your tiramisu, ending in a watery result.
- Now pour some mascarpone cream into a small square baking dish so that the bottom is covered with the smooth cream. On top of the cream, spread a layer of ladyfingers and cover with another layer of mascarpone cream.
- Add a second layer of ladyfingers, which is then covered with the remaining cream. Dust the tiramisu with cocoa powder and let it infuse in the refrigerator for at least a few hours, or preferably overnight. Before serving, generously dust with cocoa once again.