Amaretto Tiramisu

    4 hours 25 minutes

    This is a very easy to make version of the Italian Tiramisu that uses Amaretto as the alcohol whilst mascarpone cheese provides the rich creaminess.

    12 people made this

    Serves: 4 

    • 2 eggs, separated
    • 70g caster sugar
    • 3 tablespoons amaretto liqueur
    • 200g mascarpone cheese
    • 150g savoiardi sponge fingers (lady fingers)
    • 100ml coffee, cooled
    • cocoa powder, to decorate

    Preparation:25min  ›  Extra time:4hours chilling  ›  Ready in:4hours25min 

    1. Whisk the egg whites in a clean bowl until stiff.
    2. In another bowl beat together the egg yolks, sugar and amaretto until frothy. Stir in the mascarpone then fold in egg whites.
    3. Soak sponge fingers in coffee and then transfer to a serving bowl (or 4 small dishes). Pour 1/2 mascarpone mixture over the fingers.
    4. Add another layer of soaked sponge fingers on top, followed by the remaining mascarpone mixture.
    5. Refrigerate for at least 4 hours. Dust with cocoa powder before serving.

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    Reviews in English (2)


    Creamy and tasty!  -  13 May 2017  (Review from Allrecipes UK & Ireland)


    I made these for Valentine's Day, as I love tiramisu but have never attempted to make it. I used 3 eggs instead of 2, and 250g of marscapone. I think it must have been the eggs I used but I couldn't get the whites to go stiff, just frothy. I only had enough of the mixture to make 3 small tiramisus, and had to use more coffee to soak enough sponges for the 3rd. I left them in the fridge for 5 hours but they didn't really set, the 3rd one stayed in the fridge for 24 hours and was still liquidy. However they tasted amazing with cream and raspberries on top: I think I'll try making a large one next time. I love amaretto and was glad to find that using that rather than other alcohol was still lush.  -  15 Feb 2015  (Review from Allrecipes UK & Ireland)