Tiramisu with Amaretto

    4 hours 25 min

    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.

    63 people made this

    Serves: 4 

    • 100ml coffee, cooled
    • 150g savoiardi sponge fingers (lady fingers)
    • 2 eggs, separated
    • 200g mascarpone cheese
    • 3 tablespoons amaretto liqueur
    • 70g caster sugar
    • cocoa powder to decorate

    Prep:25min  ›  Extra time:4hr chilling  ›  Ready in:4hr25min 

    1. Beat the egg whites in a clean bowl until stiff.
    2. In another bowl, beat together the egg yolks, sugar and amaretto until frothy. Stir in the mascarpone, then fold in egg whites.
    3. Soak sponge fingers in coffee and then transfer to one dish (or 4 small dishes). Pour 1/2 mascarpone mixture over the fingers.
    4. Add another layer of soaked sponge fingers on top, followed by the remaining mascarpone mixture.
    5. Refrigerate for at least 4 hours. Dust with cocoa powder before serving.

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    Reviews in English (2)


    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