Amaretti Tiramisu

Name: Amaretti Tiramisu
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: Amaretti cookies (about 135) 14 oz; Dark chocolate chopped 1.8 oz; Coffee cold, unsweetened (approx. 1 cup + 1 tbsp) 1.1 cups; Rum 1 oz; Mascarpone cheese 2 cups; Fresh liquid cream 1.3 cups; Sugar 0.7 cup; Egg yolks (about 5) 3.5 oz; Water 2 tbsp; Dark chocolate (to be grated) 1.8 oz

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Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Serving: 8
Cost: Low
Note + 3 h rest in the fridge","seo_title":"Amaretti Tiramisu: easy, creamy no-bake recipe

PRESENTATION

Recipe by
Lucake

Tiramisu with amaretti? Oh man, it really brings a whole new vibe to this classic Italian dessert from the Veneto region. Instead of using the usual ladyfingers, you’ve got these almond cookies called amaretti. They add a sweet, slightly bitter almond kick. Pretty exciting, right? Folks in Italy, they love to experiment with tiramisu, and this amaretti tiramisu recipe is all about giving that old favorite a little twist without losing the original's spirit.

The amaretti? They soak up strong coffee—and a splash of rum for good measure. It makes them extra moist and even more aromatic than the traditional style. The creamy mascarpone layers feel so rich and tender when you dig your spoon in. And look, you still get that dusting of cocoa on top. For real, it’s the sort of dessert that shows off what happens when you stick with tradition but aren’t afraid to try something new. It never fails to surprise folks at the table.

Throughout Italy, you’ll spot tiramisu with amaretti popping up all over, especially in places where people like a more refined flavor in their sweets. Compared to the usual savoiardi, these almond cookies give the whole dish a little more bite and a bit of a crisp edge—especially if you don’t soak them too long. People always say tiramisu is so so easy to throw together, and this one keeps that no-fuss, no-bake vibe but makes it feel just a touch fancier.

You get that sweet and tangy combo from the mascarpone and coffee, and the hint of rum really really ties everything together. Whether it’s a family dinner, a celebration, or just a night when you want something special, this tiramisu with almond cookies turns out golden and is always a hit. With so many ways to make tiramisu, using amaretti is such a fun way to keep things fresh while giving a little nod to the rich history of Italian desserts. And honestly, who doesn’t love a dessert that’s both comforting and a bit exciting?

INGREDIENTS

for an 8x12-inch pan: Amaretti cookies 14 oz (400 g) - (about 135); Dark chocolate 1.8 oz (50 g) - chopped; Coffee 1.1 cups (250 g) - cold, unsweetened (approx. 1 cup + 1 tbsp); Rum 1 oz (30 g)

for the cream: Mascarpone cheese 2 cups (500 g); Fresh liquid cream 1.3 cups (300 g); Sugar 0.7 cup (140 g); Egg yolks 3.5 oz (100 g) - (about 5); Water 2 tbsp (30 g)

for garnish: Dark chocolate 1.8 oz (50 g) - (to be grated)

Preparation

How to prepare Amaretti Tiramisu

To prepare the amaretto tiramisu, start with the syrup: pour the water into a small saucepan with the sugar 1, then place over the heat and let it dissolve completely, without stirring 2; it should reach a temperature of 250°F. Meanwhile, pour the egg yolks into the bowl of the stand mixer 3 and begin whisking them with the whisk attachment.

When the syrup reaches the correct temperature you will see the typical bubbles form 4, then pour it in a thin stream onto the yolks with the machine running at low speed 5, taking care not to hit the whisk directly. Once all the syrup has been incorporated, increase the speed and whip for at least 5 minutes, until the mixture is pale, voluminous and glossy. Then add the mascarpone one tablespoon at a time 6.

Continue working in the stand mixer until you obtain a smooth, homogeneous cream 7. Separately, whip the heavy cream with electric beaters 8 until it has a firm consistency 9.

Fold the whipped cream into the mascarpone cream little by little 10 and incorporate it gently with a spatula, mixing from the bottom upwards so as not to deflate the mixture 11. Prepare the soaking liquid by pouring the coffee into a large bowl, then add the liqueur and stir 12.

Add one third of the amaretti 13 and let them soak for about one minute, keeping them well immersed and turning them gently 14. Drain them and arrange them neatly on the bottom of the baking dish to form a compact layer 15.

Spread half of the mascarpone cream over them 16 and level it evenly, then sprinkle with 0.88 oz of chopped chocolate 17. Dip another third of the amaretti in the coffee and place them on top of the cream 18.

Place them side by side to form a compact layer 19. Cover with the remaining half of the cream, smoothing the surface well 20. Add another 0.88 oz of chopped chocolate 21, then finish with the last third of amaretti, again after having soaked them for one minute in the coffee soaking liquid.

Arrange them evenly 22. Finally, sprinkle the entire surface with finely grated chocolate until the amaretti are completely covered 23. Transfer the amaretto tiramisu to the refrigerator and let it rest for at least 3 hours before serving and cutting 34.

Storage

You can store the amaretto tiramisu for 3 days in the refrigerator.

Tip

If you want to replace the rum, you can choose a Marsala, or an amaretto liqueur to enhance the almond note of the amaretti and make the dessert even more aromatic. Brandy or Cognac also work well as alternatives.

For the translation of some texts, artificial intelligence tools may have been used.

Amaretti Tiramisu

PRESENTATION

INGREDIENTS

How to prepare Amaretti Tiramisu

Storage

Tip

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