AMARETTO TIRAMISU
Classic tiramisu recipe with amaretto for an extra pop of flavor. Creamy, decadent and slightly nutty from the almond liquor, this is a recipe everyone should have in their repertoire.
Provided by Samantha Ferraro
Categories Dessert
Time 8h30m
Number Of Ingredients 13
Steps:
- Start by making the sabayon and whisk the egg yolks, sugar, vanilla extract and almond extract until smooth. Bring a pot of water to a simmer and place bowl on top of the pot, making sure the water is not touching the bottom of the bowl.
- Continue whisking for about 10 minutes, until mixture is slightly thickened and a light yellow color. Remove from heat and set aside while you prep the rest of the tiramisu.
- Using an electric mixer, whisk mascarpone, dark rum and amaretto until smooth. Slowly drizzle in egg mixture and whisk until combined.
- In a separate bowl, whisk the heavy cream until soft-medium peaks, about 3-5 minutes. Then fold in half of the whipped cream into the mascarpone mixture until incorporated and finish with the other half. The mixture will look a bit loose but will firm up as it chills.
- Meanwhile, in another bowl, stir the coffee, dark rum and Amaretto together. Dip both sides of the ladyfingers into the coffee mixture and place in a 9inch x 13inch casserole dish, lining up the ladyfingers so they are in a snug single layer.
- Spread half of the mascarpone mixture onto the first layer and dip the rest of the ladyfingers into the coffee mixture for the second layer and spreading the remaining mascarpone mixture on top.
- Place a sheet of plastic wrap
Nutrition Facts : Calories 490 kcal, Carbohydrate 29 g, Protein 7 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 203 mg, Sodium 67 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
KAHLUA TIRAMISU WITH AMARETTO ICE CREAM
Categories Dessert Freeze/Chill Kahlúa Marsala Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 14 to 16 servings
Number Of Ingredients 12
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.
KAHLUA TIRAMISU
Steps:
- Line 6 (1-cup) glass custard cups with plastic wrap. Spoon 2 teaspoons Kahlua into each cup. Soak 3 lady fingers in each cup, turning to coat both sides. Arrange lady fingers around sides of cups. Set aside. In a large bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth. Whisk in pudding. Divide pudding mixture equally among prepared cups. Cover tightly and refrigerate until set, about 30 minutes, or up to 1 day. Uncover cups. Invert cups onto plates and remove plastic wrap. Top with whipped topping and sprinkle with cocoa powder just before serving.
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