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Bon Appétit

Tiramisù with Amaretti Cookies

By Ignacio Mattos

4.4

(2)

Image may contain Cutlery Spoon Human Person Finger Jewelry Accessories Ring Accessory Hand Cream and Food
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

Recipe information

  • Yield

    8 servings

Ingredients

6 large egg yolks
1/2 cup sugar
3 cups mascarpone
3 Tbsp. dark rum
1/4 tsp. kosher salt
1 cup espresso or very strong coffee
1 (7-oz.) bag amaretti cookies (Italian macaroons; about 4 cups)
2 Tbsp. unsweetened cocoa powder

Special Equipment

8 (6-oz.) glasses or ramekins

Preparation

  1. Step 1

    Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.

    Step 2

    Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.

    Step 3

    Dust tiramisù with cocoa powder just before serving.

  2. Do Ahead

    Step 4

    Tiramisù can be made 1 day ahead. Cover and keep chilled.

TagsDessertCoffeeBeveragesItalianEuropeanMascarponeCheeseDairyGluten FreeNut FreeMake AheadNo-CookBon Appétit

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