Amaretti Tiramisu
Amaretti Tiramisu with Mascarpone Cream
4-5 servings | 2 ½ hours
Level your dessert game with this delightful twist on a classic Italian dessert. This Amaretti Tiramisu with Mascarpone Cream combines rich, sweetened mascarpone with the nuttiness of amaretti cookies. Perfect for dinner parties with pals or impressing that new cutie in your life.
Tiramisu is one of the most popular and recognizable Italian desserts. Translating to “pick-me-up,” this appropriately named layered dessert originated in Treviso, Italy back in the 70s. Everyone’s nonna and countless restaurants have their own version of this classic treat, and now, I’m excited to introduce my own twist with an Amaretti Tiramisu with Mascarpone Cream.
The combination of rich mascarpone cream and the nutty almond flavor of amaretti cookies takes this Amaretti Tiramisu with Mascarpone Cream to the next level, making it a delightful dessert for any occasion. I love making these in little cocktail cups because it’s just cute and perfect for individual servings, but you can also prepare it in a large dish or trifle dish to keep things easier.
What’s the best cookie for this Amaretti Tiramisu?
In my opinion, the mushy texture of a too soggy tiramisu leaves something to be desired. I’ve found that the traditional Savoiardi lady finger cookie often absorbs too much coffee and disintegrates into a less than ideal version of a sponge cake, leaving liquid pooling throughout. I’ve swapped them out for a sturdy Bonomi Amaretti cookie that lends more structure when dipped and adds an extra layer of flavor to this dish. I get these at my local grocer but you can buy them online!
Just the tiramisu tips
We have all had a tragically soggy tiramisus in our lives, and truly, no one wants a runny, soupy tiramisu. The trick is in the cookie dipping step. Don’t fully submerge the cookies when dipping them into the coffee. If you only dip them halfway, they will soften properly but won’t absorb excess liquid.
Amaretti Tiramisu with Mascarpone Cream
4-5 servings | 30 minute prep, 2 hours resting
Ingredients
¾ cup coffee (or espresso), chilled
3 tbsp brandy or dark rum
¾ cup heavy cream
8 oz mascarpone
3 tbsp powdered sugar
7 oz package Bonomi amaretti cookies
Dark chocolate bar, for shaved garnish
1 tbsp cocoa powder
4-6 shallow glasses like a coupe, ice cream cups, or mason jars
Instructions
When you make your morning cup of coffee, make an extra cup and place it in the fridge to fully cool for a few hours. Stick a medium sized glass bowl in the fridge as well. This will help your cream come together much faster.
To a shallow bowl, add ¾ cup cooled coffee and 3 tablespoons brandy. Stir together and set aside.
Add ¾ cup heavy cream and 8 ounces mascarpone to the chilled medium sized glass bowl. Using an electric hand mixer, mix until the ingredients combine and just begin to thicken up, about 2 minutes.
Add 3 tablespoons powdered sugar and continue beating for about a minute more. You want the cream to be thick enough to spoon but not stiff like whipped cream. If you aren’t using the cream right away, cover it and place in the fridge until ready to layer.
Line up your glasses and let’s start layering. I like to work on all of the glasses at the same time so that the cream can be evenly distributed:
Working one cookie at a time, quickly dip a cookie into the coffee mixture submerging only halfway (a fully submerged cookie will become too soggy that you’ll end up with a runny tiramisu). Depending on the size of the glass you chose, add 3-5 half dipped cookies to line the bottom of the glasses.
Spoon about 3 tablespoons of the mascarpone cream mixture over the cookies, spreading towards the edges but leaving the cookie exposed around the edges of the glass. Shave the dark chocolate bar over the mascarpone cream layer.
Repeat with another layer of cookies and another layer of mascarpone cream. If your glasses have room, repeat again! You just want the final layer to be mascarpone cream.
Cover and place the glasses in the fridge for 2 hours to set up (or enjoy immediately if you simply can’t contain your excitement)
Just before serving, use a sieve to dust the tops of each tiramisu cup with an even layer of cocoa powder.
