This tiramisu is ideal to bring along on a picnic because it does not contain any raw eggs, and you can hand each person their own serving in a jar. You need 8 180-ml jars or similar size jars with lids.
2 people made this
400ml freshly brewed espresso or strong coffee
50g icing sugar
2 teaspoons vanilla sugar
40ml amaretto liqueur
250g mascarpone cheese
milk as needed
200ml whipping cream
1 to 2 teaspoons vanilla extract
200g sponge fingers
unsweetened cocoa powder
Method Prep:35min › Ready in:35min
Let the espresso cool.
In a bowl add icing sugar, vanilla sugar and half of the amaretto liqueur. Add mascarpone and beat till smooth, adding a little milk as needed if it is too stiff.
Whip cream till stiff and fold into the mascarpone mixture, then stir in vanilla extract.
Pour espresso with the remaining amaretto liqueur in a deep plate. Break sponge fingers into pieces and soak in the espresso. Distribute among the jars.
Add a heaped tablespoon mascarpone mixture to each jar, then another layer of sponge fingers. Cover with mascarpone mixture. Refrigerate for 4 hours.
Just before serving, or packing the jars for your picnic, dust with cocoa.