Amaretto Sour Tiramisu
MAKES
one 9 x 13 inch / 23 x 33 cm tiramisu
TAKES
Prep time: 35 minutes
Cook time: 0 minutes
Total: 35 minutes
✻ ABOUT THIS RECIPE
I find that the sweet flavor of amaretto is less appreciated these days - but this twist on tiramisu is a perfect time for it to shine. Amaretto is an almond flavored liquor, and this recipe takes cues for the classic cocktail, balancing some of that flavor with lemon juice, and even incorporating a brandied cherry garnish. Far from a traditional version, but a delicious tiramisu that creates a beautiful slice! To make it less boozy, you can bring the amaretto to a simmer first before preparing the soak to help cook off some of the alcohol.
INGREDIENTS
Mascarpone Filling
588 g / 2 ½ cups cold heavy cream
99 g / ½ cup granulated sugar
27 g / 2 tablespoons light brown sugar
5 g / 1 teaspoon vanilla bean paste or vanilla extract
2 g / ½ teaspoon fine sea salt
454 g / 16 ounces mascarpone cheese, at room temperature
Soaking Mixture
230 g / 1 cup fresh squeezed orange juice
173 g / ¾ cup amaretto
76 g / ⅓ cup fresh squeezed lemon juice
Assembly and Finishing
fine almond flour, as needed for finishing
48 ladyfingers (homemade or store bought)
226 g / 8 ounces well drained stemless brandied or maraschino cherries, chopped
Bake This Recipe with Me:
METHOD
1. Make the mascarpone filling: in the bowl of an electric mixer fitted with the whip attachment (or in a large bowl if using a hand mixer), whip the cream, sugar, brown sugar, vanilla, and fine sea salt to medium peaks.
2. Add the mascarpone cheese and mix on low speed until evenly incorporated. If needed, fold the mixture a few times by hand to make sure it’s totally smooth, evenly combined, and thick. Set aside.
3. Make the soaking mixture: in a shallow bowl, combine the orange juice, amaretto, and lemon juice. Have ready a 9 x 13 inch / 23 x 33 cm rectangular baking pan.
4. Prepare to assemble the tiramisu: toast the almond flour, stirring occasionally, until it’s golden brown and has a toasty aroma. You can do this in a 350°F / 175°C oven, or in a skillet over medium heat. Cool the toasted almond flour completely.
5. Working with one at a time, dip a ladyfinger briefly into the soaking mixture, and transfer it to the baking pan. As you place them, you can place them as close together as possible - or very slightly overlap them to ensure you get full coverage on the bottom of the pan. You should use half of the ladyfingers to fill the base of the pan.
6. Scoop half of the mascarpone filling on top of the ladyfingers, and spread into an even layer.
7. Repeat the dipping process, dipping the remaining ladyfingers briefly into the soaking mixture, and arranging them into an even layer fully covering the mascarpone filling.
8. Spoon the remaining mascarpone filling on top, and spread into an even layer. Sprinkle the chopped cherries over the surface, and press gently into the mascarpone.
9. Sprinkle the toasted almond flour evenly over the surface, trying to get even coverage. Refrigerate the tiramisu for at least 4 hours (and up to 24 hours) before serving.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
