Tiramisu with Amaretto Liqueur and Orange Zest
Baking and Desserts | Italian cuisine
⏳ Time
25 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
You can make two layers of sponge cake. You can also use dessert cups instead of a mold. Savoiardi can be soaked in the coffee mixture, or you can dip them individually in coffee. Be careful, as savoiardi absorb liquid quickly. You can also brush the sponge layer with melted chocolate (with added butter and salt); in this case, use less sugar, and for flavor, you can add a few drops of Vin Santo to the chocolate. Rum can also be used and added to the cream instead of the espresso. For decoration, grated chocolate is also used. The number of eggs in the cream varies from 3 to 6.
Ingredients
- Chicken Egg - 8 pieces
- Mascarpone Cheese Unagrande - 17.6 oz
- Espresso - 5 fl oz
- Savoiardi Cookies - 7.1 oz
- Amaretto Liqueur - 5 tablespoons
- Cocoa Powder - to taste
- Salt - to taste
- Powdered Sugar - 7.1 oz
- Orange zest - to taste
- Chocolate-Covered Coffee Beans - to taste
- Wheat Flour - 2.6 oz
- Sugar - 2.6 oz
Step by Step guide
Step 1
Separate the egg whites and yolks. Whisk the yolks with powdered sugar until they form a white creamy mixture (use 5 eggs here). You can use granulated sugar (4 tablespoons).
Step 2
Gradually add the mascarpone to this mixture while continuing to whisk.
Step 3
Whisk the egg whites in a separate bowl until stiff peaks form (add a pinch of salt before whisking). Fold the whipped egg whites into the existing mixture.
Step 4
Add the amaretto to the cold espresso.
Step 5
Place the savoiardi in a deep dish and pour the coffee mixture over them.
Step 6
Spread the cream over the cookies, refrigerate the tiramisu for 5–6 hours, and sprinkle with cocoa powder before serving.
Step 7
For garnish, you can also use crushed coffee beans and orange zest.
Step 8
For the savoiardi cookies (30 pieces). Whisk the yolks with sugar (use only 2 yolks). Gradually add the sifted flour and a pinch of salt. Whisk the egg whites separately and fold them into the yolk mixture. Line a baking sheet with parchment paper, grease with butter, and dust with flour. Pipe the dough onto the baking sheet (the cookies should be 10 cm long), and place in a preheated oven (302°F). After baking, sprinkle the savoiardi with powdered sugar (30 grams).
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