Amaretti Tiramisu

I love Tiramisu which means "pick me up" in Italian. Normally it is made with Lady Fingers also called Savoiardi Biscuits. I have used Amaretti cookies and Savoiardi Biscuits. Amaretti  are the little round almond cookies you get when you order a cappuccino. You can certainly use just the Savoiardi Biscuits or try it this way with both for a change. You need to make this several hours in advance of serving it so that the coffee and rum get absorbed into the biscuits and it turns into a lovely creamy cakey dessert.

You will need:

• 30 Amaretti cookies (this was perfect for a pie plate that I used)
• 1 package of Savoiardi Biscuits = 12 biscuits

• 1 small tub of Marscapone cheese (275 grams) - room temperature
• 3 large eggs yolks - room temperature
• 1/2 cup sugar
• 2 tbsp rum

• 1 cup strong coffee or espresso - cooled
• 2 tbsp sugar
• 3 tbsp rum

• 1 small container whipping cream =1 cup
• 1 tbsp vanilla
• 3 tbsp sugar

• cocoa powder /shaved chocolate to top

Step 1: put marscapone (pronounced Mar-sca-pone- ay... not Mar-sca-pone) cheese and egg yolks in a bowl and whisk until combined and smooth.

Step 2: add 1/2 cup sugar and 2 tbsp rum and mix well.

Step 3: in another bowl whip the whipping cream with vanilla (in this case I made my own vanilla rum so I used it) and 3 tbsp sugar until stiff peaks. 

Step 4: in a dish large enough to fit the Savoiardi Biscuits add the coffee with the sugar and rum. Stir until sugar is disolved. You can also add the sugar when the coffee is hot and then just add the rum once it is cooled.

Step 4: fold the whipped cream mixture into the marscapone mixture until smooth and incorporated.

Step 5: you are now ready to assemble. Dip the Amaretti cookies in the coffee rum mixture and flip over for approx 10 seconds. You want the cookie wet but, don't leave it in so long that it falls apart.  I did 4 at at time. If you look at the dipped cookies in this picture there is not allot of liquid surrounding them. You want them to soften but, they should not be mush.

Step 6: add half the marscapone, whipped cream mixture over the Amaretti layer and carefully spread to cover. Sprinkle some cocoa powder over a sieve.

Step 7: dip the Savoiardi Biscuits in the coffee and make the next layer. You can break the biscuits to fit. Once again remember to dip for a few seconds on each side. Do not leave in the coffee too long. I found this amount of coffee is perfect for the 2 layers.

Step 8: cover with the remaining cream and top with cocoa or cocoa powder and some shaved chocolate if you like. Leave in the fridge for at least 4 hours before serving.

YUM