Amaretto – Tiramisu

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	12 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Separate the eggs. 4 egg yolks and 2 egg whites each. Beat the egg yolks with the sugar until frothy. Add the mascarpone and then season with the amaretto. You cannot specify the amount for the amaretto, because it depends a lot on your own feelings and also on the taste of the mascarpone. Depending on the subsequent consistency of the mass, 2 more stiffly beaten egg whites can be folded in. If you put a lot of amaretto in the filling - you prefer to do without the egg whites. Otherwise the filling will be too runny.
Line the shape tightly with ladyfingers. Dissolve the soluble coffee powder in boiling water. Drizzle the spoonfuls of the liquid over the sponge fingers. So that all the sponge fingers do not float, but are coated with coffee.
Put 1/2 mascarpone mixture on the ladyfingers. Place another layer of ladyfingers on top and drizzle with coffee as well. Then spread the rest of the mascarpone cream on top.
Now chill the bowl and let it rest for 1 night. This will completely soften the sponge fingers and give the filling a nice, even consistency.
Just before serving, sieve the cocoa over the cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.