Amaretti tiramisu cups

Name: Amaretti tiramisu cups
Ingredients: 200 g ladyfingers; 200 g amaretti biscuits; 250 ml espresso; 50 ml Amaretti liqueur; 250 g mascarpone; 200 ml whipping cream; 100 g sugar; 1 tablespoon cocoa powder

Dessert - Amaretti tiramisu cups by Anuta K. - Recipia

Amaretti tiramisu cups are served chilled, usually after a meal, in individual glasses. Ladyfingers soaked in espresso and liqueur sit between layers of mascarpone cream, and this no-bake dessert is finished with cocoa and a whole biscuit on top. I choose amaretti with a pronounced almond flavor, because that’s the detail I enjoy most here. Prep: 20 minutes. Cook: 0 minutes. Chill: at least 30 minutes. Total time: at least 50 minutes. Serves: 6. Approximately 660 kcal and 9 g protein per serving.

Ingredients

200 g ladyfingers
200 g amaretti biscuits
250 ml espresso
50 ml Amaretti liqueur
250 g mascarpone
200 ml whipping cream
100 g sugar
1 tablespoon cocoa powder

Preparation

1. Crush the ladyfingers and 194 g of amaretti in a food processor, pulsing a few times, for 3 minutes. Set aside 6 whole biscuits for decorating. If you don’t have a food processor, put the biscuits in a clean tea towel and crush them with a rolling pin. 2. Beat the whipping cream with the sugar for 4 minutes. In a separate bowl, whisk the mascarpone for 2 minutes, then fold it into the whipped cream over 2 minutes. 3. Mix the cooled espresso with the Amaretti liqueur for 1 minute. 4. Divide the crushed biscuits among 6 glasses and drizzle with the coffee mixture. Add a generous layer of cream, then another layer of crushed biscuits, drizzled with coffee. Dip the 6 reserved biscuits in the coffee one at a time for 1-2 seconds, then place one in each glass. Dust with cocoa, then refrigerate the glasses for at least 30 minutes.

Notes

You can use 400 g of amaretti instead of the 200 g of ladyfingers and 200 g of amaretti; bear in mind that amaretti contain almonds, ladyfingers contain gluten, and the cream contains dairy. Add the liqueur without heating it; for an alcohol-free version, replace the 50 ml with 50 ml of cooled espresso. Small amaretti fit more easily into the glasses, while larger ones can be broken up before assembling. I make it at least 30 minutes before the meal, and when I don’t have enough glasses, I use a large glass dish. Covered, the dessert keeps in the fridge for up to 3 days; if you make it the day before, save the cocoa for serving. I serve it chilled, with an espresso alongside.