This traditional Italian tiramisu recipe is all you’ll ever need! Delicious mascarpone cheese topped with sponge fingers dipped in espresso and a dash of amaretto.
| Prep Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 large eggs, separated, divided
- 3 tablespoons sugar
- 2 (8.8 ounce) containers mascarpone cheese
- 4 tablespoons amaretto liqueur, divided
- 1 ½ cups brewed espresso, cooled
- 1 ½ (12 ounce) packages ladyfingers (about 30)
- 1 tablespoon cocoa powder, or as needed
Instructions
- Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
- Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
- Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
- Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
- Dust with cocoa powder before serving.
- You can use cognac or brandy instead of amaretto.
Nutrition Facts
| Calories | 601 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 357 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 19 g |
| Sodium | 186 mg |
| Sugars | 8 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have amaretto so I substituted 2 T of coffee liquor for the first part and 2 T of almond extract for the second part. I thought the cream mixture layer was still quite soupy even after refrigerating it overnight but by the following day it had solidified better. I knew it was a hit when I got requests for seconds.