The classic Italian cake with an almondy twist. It's creamy, rich and incredibly easy to make. Coffee soaked sponge fingers are layered with an amaretto flavoured mascarpone. NOTE: This recipe contains raw eggs.
Creamy and tasty! - 13 May 2017
I made these for Valentine's Day, as I love tiramisu but have never attempted to make it. I used 3 eggs instead of 2, and 250g of marscapone. I think it must have been the eggs I used but I couldn't get the whites to go stiff, just frothy. I only had enough of the mixture to make 3 small tiramisus, and had to use more coffee to soak enough sponges for the 3rd. I left them in the fridge for 5 hours but they didn't really set, the 3rd one stayed in the fridge for 24 hours and was still liquidy. However they tasted amazing with cream and raspberries on top: I think I'll try making a large one next time. I love amaretto and was glad to find that using that rather than other alcohol was still lush. - 15 Feb 2015