AMARETTI TIRAMISU

SERVES:
4 people

COOKING TIME:

Prep time: 20 minutes + chilling time

4 highball glasses

Strong coffee made with 250ml boiling water and 2 tbsp instant coffee
250g mascarpone
400ml double cream
8-12 large or 24-36 small amaretti biscuits
1 tsp vanilla extract
1 tbsp icing sugar
1-2 tbsp cocoa powder, sifted
1 tbsp Amaretto liquor, optional
To serve (optional)
Blackberries, redcurrants, blackcurrants
Grated or curled dark chocolate

4 highball glasses

Strong coffee made with 250ml boiling water and 2 tbsp instant coffee
250g mascarpone
400ml double cream
8-12 large or 24-36 small amaretti biscuits
1 tsp vanilla extract
1 tbsp icing sugar
1-2 tbsp cocoa powder, sifted
1 tbsp Amaretto liquor, optional
To serve (optional)
Blackberries, redcurrants, blackcurrants
Grated or curled dark chocolate

1 - Whip the cream, mascarpone, icing sugar, vanilla extract and liquor if using, until thick and creamy. Avoid over whipping, you want a thick but pourable cream.
2 - Make strong coffee in a jug. Pour into a shallow bowl.
3 - Take the first layer of amaretti biscuits - This may be 1 large biscuit or 2-3 small, depending on the size of the glass. Dip each biscuit into the coffee, allowing it to be fully doused with the hot coffee but avoid leaving too long in the liquid as this will just make the biscuit disintegrate.
4 - Place the first layer into the bottom of each glass, you may find it easier to do this with small kitchen tongs or a long handled spoon.
5 - Spoon or pour the next layer of the mascarpone cream, a good tablespoon or two is enough.
6 - Repeat the process with the next layer of amaretti biscuits and cream. You may find this is enough in the glass but if not, repeat again with a third layer of coffee soaked biscuits and cream.

1 - Whip the cream, mascarpone, icing sugar, vanilla extract and liquor if using, until thick and creamy. Avoid over whipping, you want a thick but pourable cream.
2 - Make strong coffee in a jug. Pour into a shallow bowl.
3 - Take the first layer of amaretti biscuits - This may be 1 large biscuit or 2-3 small, depending on the size of the glass. Dip each biscuit into the coffee, allowing it to be fully doused with the hot coffee but avoid leaving too long in the liquid as this will just make the biscuit disintegrate.
4 - Place the first layer into the bottom of each glass, you may find it easier to do this with small kitchen tongs or a long handled spoon.
5 - Spoon or pour the next layer of the mascarpone cream, a good tablespoon or two is enough.
6 - Repeat the process with the next layer of amaretti biscuits and cream. You may find this is enough in the glass but if not, repeat again with a third layer of coffee soaked biscuits and cream.

Optional
7 - Return any remaining mascarpone cream ( or whip up more ) to the mixer for an extra whip to thicken slightly. Add to a piping bag and pipe small rosettes or peaks to the top of the tiramisu. This is not necessary but looks impressive when dusted with cocoa but it will be just as lovely if left smooth.
8 - Dust with cocoa and place into the fridge to chill for at least 1 hour. This can be made the day before and indeed will taste better the next day!
9 - Just before serving, dust again with cocoa if needed and serve with a few curls of chocolate or with the blackberries or currants.

Notes
The more traditional sponge fingers (savoiardi) will work in place of the amaretti.
If mixing liquor into the cream, try marsala, brandy or rum instead of the amaretto.

Optional
7 - Return any remaining mascarpone cream ( or whip up more ) to the mixer for an extra whip to thicken slightly. Add to a piping bag and pipe small rosettes or peaks to the top of the tiramisu. This is not necessary but looks impressive when dusted with cocoa but it will be just as lovely if left smooth.
8 - Dust with cocoa and place into the fridge to chill for at least 1 hour. This can be made the day before and indeed will taste better the next day!
9 - Just before serving, dust again with cocoa if needed and serve with a few curls of chocolate or with the blackberries or currants.

Notes
The more traditional sponge fingers (savoiardi) will work in place of the amaretti.
If mixing liquor into the cream, try marsala, brandy or rum instead of the amaretto.