AMARETTO TIRAMISU FOR TWO

Steps:

• Whip the heavy cream in a bowl with a handheld electric mixer until it holds stiff peaks. Set in the fridge.
• In a large bowl, cream together the mascarpone, sugar, vanilla and 1 1/2 tablespoons amaretto, by hand, using a spatula or wooden spoon. Fold in the whipped cream and set aside.
• Add the coffee and remaining 1 1/2 tablespoons amaretto to a shallow bowl and set aside.
• Dip 2 of the ladyfinger halves in the coffee mixture and lay them in the bottom of a 4-ounce glass. Spoon some of the cream mixture over them, sprinkle with some cocoa powder and repeat with another layer of dipped cookie halves, cream and cocoa powder. Repeat the same process with the remaining ingredients in another glass, cover with some plastic wrap and pop them in the fridge to set for a few hours.
• When ready to serve, sprinkle the tiramisu with the broken amaretti cookies and a little extra cocoa powder.

KAHLUA TIRAMISU WITH AMARETTO ICE CREAM

Steps:

• Sprinkle gelatin over Marsala in medium metal bowl. Let stand 5 minutes to soften. Whisk in egg yolks and 1/2 cup sugar. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 165°F, about 5 minutes. Remove bowl from over water. Gradually add mascarpone, whisking vigorously until well blended. Beat whipping cream with remaining 1/4 cup sugar in large bowl to peaks. Fold into mascarpone mixture.
• Whisk 1 cup hot water, Kahlúa, and espresso powder in another medium bowl to blend. Dip half of Champagne biscuits, 1 at a time, into coffee mixture. Place enough dipped biscuits over bottom of 9-inch-diameter springform pan to cover, cutting biscuits to fit if necessary. Pour half of mascarpone mousse over ladyfingers. Dip remaining biscuits into coffee mixture, 1 at a time, and arrange atop mousse. Spoon remaining mascarpone mixture over. Sift 2 tablespoons cocoa powder over. Cover with plastic wrap and refrigerate overnight. Release pan sides. Cut into wedges and serve with Amaretto Ice Cream.

AMARETTO TIRAMISU

Steps:

• Beat together cream cheese and sugar in medium-size bowl until light and creamy, 3 to 4 minutes. Beat in amaretto and vanilla.
• Fold whipped topping into cream-cheese mixture.
• Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as a 9 x 9-inch casserole dish. Sprinkle with half the coffee. Top with half the cream-cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream-cheese mixture, smoothing the top. Sprinkle with remaining cocoa.
• Cover and refrigerate at least 4 hours, or preferably overnight. Sprinkle with confectioners' sugar and sliced almonds.

AMARETTO TIRAMISU

Steps:

• 1. In a clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.
• 2. In a separate bowl, whip the egg yolks with the other 3 tbsp sugar for 3-5 minutes until the egg yolks are thick, frothy, and pale yellow in color. Add the mascarpone and amaretto liqueur to the egg yolks and whip until combined. GENTLY fold the stiff egg whites into the egg yolk mixture and set aside.
• 3. Get an 8x6 glass container (I used a bread pan), and dunk each ladyfinger into the coffee for 2-5 seconds and place the ladyfinger into the bottom of the glass dish. Don't let it soak too much it'll fall apart. Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of coffee soaked ladyfingers on top, and spread over the remaining mascarpone cream.
• 4. Wrap the top of the container with plastic wrap and let the tiramisu refrigerate for 4-6 hours. This part is important, allowing the flavors to meld together. Serve cold. **This recipe contains raw eggs. Be sure to get your eggs from a reliable source and wash the shells. This dessert is very perishable, and should be consumed within a couple of days, and always kept refrigerated.

PUMPKIN AMARETTO TIRAMISU TRIFLE

Steps:

• Skip step if using Store bought pound cake. Heat oven 350 degree's. Grease angel food cake pan, or 2 cake pans. Mix all ingredients for cake in a bowl. Beat for 1-2 minutes. Pour in to prepared pan. Bake for 50-60 for angel pan. or until pick comes out clean when tested. Cake pans 30-40 minutes. Cool and cut in to cubes.
• Make Pumpkn filling. Beat cream cheese until smooth and fluffy. In another bowl. Beat cream until soft peaks. Add in pumpkin, sugar, cream cheese and Cinnamon. You may add a little bit more sugar if preferred. I prefer mine not too sweet. Beat until well mixed and smooth and fluffy.
• Make whipped cream. Beat softened cream cheese until smooth. In another bowl. Beat whipping cream until soft peaks. Add in Amaretto and cream cheese, and powdered sugar. Beat until stiff peaks.
• Place 1/4 of cubed cake in A large dessert bowl. Drizzle with 1/8 cup of Amaretto over cake. top with 1/4 more of cake. Drizzle another 1/8 cup of Amaretto over cake. Place half of pumpkin mixture over cake and smooth out with knife. Place half of whip cream over pumpkin mixture. Repeat layer. Top With remaining whip cream, almonds, and coconut if desired.