Amaretto Tiramisu
This is a rerun of Instagram to Table from May 18th, 2020. We made amaretto tiramisù and also pasteurized the eggs.
    < class="wpurp-recipe-tags-course"> CourseDessert < class="wpurp-recipe-tags-cuisine"> CuisineItalian < class="wpurp-recipe-tags-recipes-with-video"> Recipes with VideoCooking Show Replays
Servings Prep Time
8people 1 1/2hours
Passive Time
2hours
Servings Prep Time
8people 1 1/2hours
Passive Time
2hours
Ingredients
Instructions
  1. Make the coffee ahead, so it's not hot when we dip the cookies.
  2. Separate the yolks from the whites.
  3. In a mixing bowl, start beating the yolks and 30 gr. of sugar with your star mixer or hand mixer. Make sure the is no trace of yolk in the whites or they will not beat to peek. Also, wash your hand after breaking the eggs so not to contaminate the food.
  4. When it starts to be a little lighter and fluffier, prepare the simple syrup to pasteurize the yolks. In a little pot, mix 25 ml of water with 20 gr. of sugar. Bring to a boil and cook until it reaches 250F. You will need a thermometer for this, because after 250F the sugar will caramelize and we want it liquid but hot enough to pasteurize the eggs.
  5. Now keep beating the yolks and the sugar while adding the hot syrup. Your eggs are pasteurized. keep beating until light in color and fluffy, then set aside. (Watch the video for set to step guidance, and a lot of fun).
  6. Now, in a separate mixing bowl, mix the mascarpone and the cream cheese, and add a couple of tablespoons of yolk mixture. The fold the cheeses with the egg yolks and the sugar. Beat the mix with a hand mixer so to incorporate the ingredients and form a smooth, rick cream. Set aside.
  7. Now let's beat the egg whites with 10 gr. of sugar until we reach stiff peeks. Watch the video.
  8. In a small pot, let's prepare the same syrup to pasteurize the whites. Safe as before, 25 ml. of water to 20 gr. of sugar. When the syrup reaches 250F, let's beat the whites more while adding the syrup. Watch video.
  9. If you flip the bowl with your egg whites and nothing moves it means you have reached the desired consistency. So now fold into the whites 2 tablespoons of yolk-cheese mixture. Then very gently fold the whites in the big yolk mixture, from bottom to top. Watch the video for detailed instructions.
  10. Choose your container and let's assemble the dessert: layer some cream at the bottom, then dip the amaretti in coffee for 2 seconds and build a layer of cookies. Now cover the cookies with more cream, dust with cocoa powder and repeat until you have used all the cream. Finish with cocoa powder.
  11. Allow to rest in the fridge for at least 2 hours before serving. The day after it will be even better.
Recipe Notes

If you drink alcohol (we don't here, any more) add some marsala wine to the cream and it will make it truly special.

You can use decaf coffee, if you want. This dessert is gluten free because there is no gluten in amaretti cookies.Â