My Tiramisu recipe is so quick, it’s pretty much instant! No waiting for the cookies to soften. Read on how I did it!
So Italian week continues and this time I bring to you something Dolce. What comes to mind mind when anyone thinks of a classic Italian dessert? Tiramisu, of course! Every Italian restaurant has it on the menu and it’s a frequent visitor to our house.
Not too many things work so beautifully together as strong espresso and silky smooth mascarpone. I call this particular recipe Instant Tiramisu because instead of traditional crisp Savoiardi ladyfingers that take a couple of hours to soak up coffee and liquor I used already soft amaretti cookies or Amaretti Morbidi.
I absolutely adore these little cookies in Tiramisu. They bring beautiful almond flavour into the mix making it even more desirable and impossible to stop eating!
Also, they are little round guys which makes them fit perfectly in the individual mason jars that I used this time. A quick side note about the mason jars, they might not be the most original things as they get used a lot but for a good reason!
- Amaretti biscuits (soft or crisp)- 20-24
- Espresso or strong coffee- 2 shots/2 oz
- Mascarpone-1 cup/250 ml
- Whipping cream- 1 cup/250 ml
- Icing sugar- 1/4 cup
- Vanilla -2 tsp.
- Rum or marsala, brandy etc.- 4-6 tsp.
- Cocoa for dusting- 3-4 tsp.
- Chocolate, shaved
Traditionally Tiramisu cream topping is made of mixture of mascarpone, sugar and egg yolks but using raw eggs could be unsafe so the eggs are often replaced with whipping cream.
Make two shots of espresso if you have an espresso machine or 2 oz of very strong coffee. Divide your amaretti cookies among 4 mason jars or glasses. Pour 1/2 of espresso shot in each glass over the cookies and 1 tsp. of rum.