This classic Italian tiramisu is the only recipe you'll ever need! Luscious mascarpone cheese layered with espresso-soaked sponge fingers, with a touch of amaretto.
Ingredients
- eggs, separated: 6 piece (divided)
- sugar: 3 Tbsp
- containers mascarpone cheese: 2 piece (8.8 ounce)
- amaretto liqueur: 4 Tbsp (divided)
- ½ cups brewed espresso, cooled: 1 piece
- ½ (12 ounce) packages ladyfingers (about 30): 1 piece
- cocoa powder: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Dust with cocoa powder before serving.
