Skip to main content
Recipes
May 2018

Tiramisù With Amaretti Cookies

By Ignacio Mattos

3.7

(3)

Image may contain Cutlery Spoon Human Person Jewelry Accessories Ring Accessory Finger Food Dessert and Ice Cream
Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert. For a long, lazy lunch menu serve this dessert after a spread of sea bream crudo, tomatoes and haricots verts, handmade malfatti, and grilled turbot.

Recipe information

  • Yield

    8 servings

Ingredients

6

large egg yolks

½

cup sugar

3

cups mascarpone

3

Tbsp. dark rum

¼

tsp. kosher salt

1

cup espresso or very strong coffee

1

7-oz. bag amaretti cookies (Italian macaroons; about 4 cups)

2

Tbsp. unsweetened cocoa powder

Special Equipment

Eight 6-oz. glasses or ramekins

Need to make a substitution?

Preparation

  1. Step 1

    Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.

    Step 2

    Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with ½ cup mascarpone mixture. Chill at least 1 hour.

    Step 3

    Dust tiramisù with cocoa powder just before serving.

    Step 4

    Do Ahead: Tiramisù can be made 1 day ahead. Cover and keep chilled.

Explore Bon AppétitDessertItalianEuropeanMascarponeCheeseEasy