Best 6 Amaretto Tiramisu For Two Recipes

AMARETTO TIRAMISU

Steps:

• Start by making the sabayon and whisk the egg yolks, sugar, vanilla extract and almond extract until smooth. Bring a pot of water to a simmer and place bowl on top of the pot, making sure the water is not touching the bottom of the bowl.
• Continue whisking for about 10 minutes, until mixture is slightly thickened and a light yellow color. Remove from heat and set aside while you prep the rest of the tiramisu.
• Using an electric mixer, whisk mascarpone, dark rum and amaretto until smooth. Slowly drizzle in egg mixture and whisk until combined.
• In a separate bowl, whisk the heavy cream until soft-medium peaks, about 3-5 minutes. Then fold in half of the whipped cream into the mascarpone mixture until incorporated and finish with the other half. The mixture will look a bit loose but will firm up as it chills.
• Meanwhile, in another bowl, stir the coffee, dark rum and Amaretto together. Dip both sides of the ladyfingers into the coffee mixture and place in a 9inch x 13inch casserole dish, lining up the ladyfingers so they are in a snug single layer.
• Spread half of the mascarpone mixture onto the first layer and dip the rest of the ladyfingers into the coffee mixture for the second layer and spreading the remaining mascarpone mixture on top.
• Place a sheet of plastic wrap

TIRAMISU FOR TWO

Steps:

• Sift about 1/3 of the cocoa powder into the serving glasses, dividing it equally between the two.
• Combine the espresso, rum and granulated sugar in a small, wide bowl and stir until the sugar dissolves. (Make sure your espresso is hot, which will help the sugar dissolve.)
• Beat the mascarpone cheese, heavy cream, confectioners' sugar and vanilla together in a large bowl until soft peaks form. Set the mascarpone cream aside.
• Break a lady finger in half so that the two halves will fit snugly into your serving glass. Dip both sides of the halves into the espresso mixture. (Don't linger in the espresso-the delicate lady fingers will disintegrate!)
• Place the lady finger pieces, hump-side up, in a layer in the serving glass. About two halves will fit in each layer. Top with about 2 tablespoons of the mascarpone cream and spread in an even layer. Sift in half of the remaining cocoa powder. Repeat the dipping and layering of the lady fingers and dolloping with the mascarpone cream until you reach the top of the serving glasses, finishing with the cream.
• Dust the remaining cocoa powder on top of each glass in an even layer. Refrigerate until ready to enjoy and serve chilled.

CLASSIC ITALIAN TIRAMISU

Steps:

• 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.

AMARETTO TIRAMISU

Steps:

• 1. In a clean bowl, whip the egg whites and 3 tbsp of sugar together with a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.
• 2. In a separate bowl, whip the egg yolks with the other 3 tbsp sugar for 3-5 minutes until the egg yolks are thick, frothy, and pale yellow in color. Add the mascarpone and amaretto liqueur to the egg yolks and whip until combined. GENTLY fold the stiff egg whites into the egg yolk mixture and set aside.
• 3. Get an 8x6 glass container (I used a bread pan), and dunk each ladyfinger into the coffee for 2-5 seconds and place the ladyfinger into the bottom of the glass dish. Don't let it soak too much it'll fall apart. Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of coffee soaked ladyfingers on top, and spread over the remaining mascarpone cream.
• 4. Wrap the top of the container with plastic wrap and let the tiramisu refrigerate for 4-6 hours. This part is important, allowing the flavors to meld together. Serve cold. **This recipe contains raw eggs. Be sure to get your eggs from a reliable source and wash the shells. This dessert is very perishable, and should be consumed within a couple of days, and always kept refrigerated.

AMARETTI TIRAMISU

Steps:

• Beat together yolks and 2 tablespoons sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
• Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 tablespoons sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.
• Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.
• Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours.

SOPRANOS STYLE TIRAMISU

Steps:

• Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
• Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture.
• Pour espresso into a bowl. Dip ladyfingers into espresso and arrange 12 dipped ladyfingers in an 8-inch square pan. Spread 1/2 the mascarpone mixture over ladyfingers. Grate 1 chocolate square over mascarpone layer. Repeat a second layer with remaining dipped ladyfingers, mascarpone mixture, and chocolate, respectively. Refrigerate tiramisu until set, at least 2 hours.