Basic Amaretto Tiramisu
You can't go wrong with this simple recipe for tiramisu. It's easy to make and deliciously creamy. Enjoy!
Ingredients
Serves: 15
- 1/2 cup brewed coffee, room temperature
- 1/4 cup amaretto liqueur
- 250g cream cheese, softened
- 3/4 cup pure cream
- 2 teaspoons vanilla extract
- 20 ladyfinger (savoiardi) biscuits
- 1 tablespoon cocoa powder
Directions
Preparation:20min ›
Ready in:20min
- In a medium bowl, combine coffee and amaretto. Add half the cream cheese to the coffee mixture and set aside.
- In a medium bowl, whip cream with vanilla until stiff peaks form. Fold whipped cream into remaining cream cheese.
- Line a 18x28cm dish with baking paper. Place 10 ladyfingers in the bottom of the dish and spoon half of the coffee mixture over the biscuits and top with half of the whipped cream mixture. Repeat the layers and sift cocoa over the top layer of whipped cream. Refrigerate for 1 hour before serving.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (18)
This recipe could easily be the best Tiramisu you've ever had if you make the following simple changes: 1.) For an authentic Tiramisu you ALWAYS use Marscapone cheese and NEVER cream cheese! 2.) A Tiramisu should be LIGHTLY sweet, but not overpowering, so add about 5 sachets of vanilla sugar in place of the vanilla extract. (If you don't know what that is, add 3-4 Tablespoons of sugar, to taste along with the vanilla extract. 3.) It's better made the day before so the flavors have time to meld. If you don't have time, at least give it 8 hours. Note: I make it this way and everyone tells me it's better than a restaurant's and there's NO raw eggs to worry about. Try it with the changes and you WON'T be disappointed! (: - 22 Jun 2001 (Review from Allrecipes USA and Canada)
Ok, I made this tiramisù last night, following suggestions from other reviewers - I added about 3 tablespoons of sugar to the cream, used marscapone (of course), and refrigerated it for about three hours before eating it. It was ok... didn't really taste like tiramisù, but it tasted good. A little too much vanilla, in my opinion. But today i took it out to have a small bite after lunch.... 100 times better than last night!!!! It really helped to let the tiramisù sit over night in the refrigerator. It was excellent!!!! I still wouldn't say restaurant quality, but it tasted damn good. - 14 Mar 2007 (Review from Allrecipes USA and Canada)
This is so easy and I love that there are no eggs in it. It tastes just as good as "classic" tiramisu! I made it with the slight changes recommended by Leslie A. and it came out great, travelled well, and was a big hit! - 08 Dec 2006 (Review from Allrecipes USA and Canada)