Hello Everybody! Today I would like to share with you my Amaretto Tiramisu recipe! Adding alcohol is not necessary for this recipe, but I do enjoy the flavor it adds. This creamy, flavorful dessert is perfect for the holidays! Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Ingredients:

• 28 Ladyfingers
• 5 Eggs
• 1 lb. Mascarpone Cheese, room temperature
• 1 cup Espresso Roast Coffee, room temperature
• 1 oz. White Rum, optional
• 1 oz. Amaretto Disarono, optional
• 1/2 cup White Sugar
• Pinch of Salt
• Cacao Powder, for topping
• 10 x 10 Baking Dish

Begin by cracking the eggs one by one and place the egg yolks in one bowl and the egg whites in another. **If concerned using raw eggs in this recipe, please find out more information about using raw eggs, according to the CDC, here; https://www.cdc.gov/features/salmonellaeggs/index.html.**

Add the sugar into the bowl with the egg yolks. Using an electric hand mixer, beat on high until mixture is smooth.

Next, add the mascarpone cheese to the yolk and sugar mixture. Make sure the mascarpone is at room temperature as this makes it easier to work with. Mix the mascarpone cheese and the yolk and sugar mixture together using a baking spatula by slowly folding the yolk mixture into the mascarpone cheese.

Add a pinch of salt to the bowl with the egg whites and hand whisk until thick, with no liquid. Make sure not to over whisk! You will know it is ready when you remove the whisk and and the egg whites form a peak at the tip.

Add this whipped mixture into the bowl with the mascarpone, yolk and sugar mixture. Slowly fold the contents of the bowl into itself. Continue to slowly combine the two mixtures until there are no lumps and the mixture of the cream is smooth.

Combine the cold coffee, amaretto, and rum into a shallow bowl wide enough to dip the ladyfingers into. If you would rather have this made alcohol free, but don’t want to miss out on the flavor, feel free to substitute the amaretto with 1/2 teaspoon of almond extract and 2 ounces of pineapple juice to substitute the rum.

Take a lady finger one by one and briefly submerge the bottom half into the espresso coffee mixture and then line them up on the baking dish.

Once the bottom of the baking dish is covered by coffee infused lady fingers, spread half of the cream mixture on top. The layer should be thin, but also thick enough to fully cover the lady fingers.

Repeat these two steps for one more layer of coffee dipped lady fingers topped off with another layer of mascarpone and egg mixture.

Using a sifter, finish this recipe with a sprinkle of cacao powder over the top layer of the baking dish. Cover with plastic wrap and store in the refrigerator overnight or for a minimum of 3 to 4 hours before serving. Salute and cin cin!