Whisky Tiramisu with Amaretti
Equipment
Ingredients
Ingredients
Amaretti biscuits (crushed)
200 g
Whisky (room_temperature)
60 ml
Espresso coffee (cooled)
200 ml
Egg yolks (room_temperature)
4 pcs
Granulated sugar (fine)
100 g
Mascarpone cheese (chilled)
500 g
Heavy cream (chilled)
200 ml
Cocoa powder (unsweetened)
30 g
Instructions
Prepare coffee mixture
Brew espresso coffee and let it cool completely. Mix cooled espresso with whisky in a shallow dish.
Prepare egg mixture
Whisk egg yolks with granulated sugar until pale and creamy.
Add mascarpone
Fold mascarpone cheese into the egg yolk mixture until smooth.
Whip cream
Whip heavy cream to soft peaks and gently fold into the mascarpone mixture.
Assemble tiramisu
Quickly dip amaretti biscuits in the coffee-whisky mixture and arrange in a serving dish. Spread half of the cream mixture over the biscuits.
Add second layer
Add another layer of dipped amaretti biscuits and cover with remaining cream mixture.
Chill and finish
Cover and refrigerate for at least 4 hours. Dust with cocoa powder before serving.
Storage
Best consumed within 3 days. Do not freeze as texture will be affected.
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