Tiramisu with almond liqueur Recipe
Tiramisu with almond liqueur
Flavors of Italy
Total time: 15 to 30 minutes

Prep. time: 20 minutes
Cooking time: A few minutes to prepare the coffee
Cooling time: Overnight or 3 hours minimum

Difficulty: Easy
Chef's Note

Combining espresso, mascarpone and Disaronno almond liqueur, three favorite Italian products, creates a delicious creamy dessert that you'll eat in little spoonfuls to prolong the enjoyment.

To get a firm tiramisu, you'll need to prepare it a day ahead. Tip: place the tiramisu in the freezer for an hour before serving. It will hold together better and be easier to cut. Traditionally, tiramisu is not unmolded. 

To serve individual portions on plates, traditional tiramisu needs to be made in a dish, then cut with a knife. For this presentation, choose a high-sided rectangular dish that is not too deep, ideally one that is transparent. That way, the various layers are revealed to provide an extra temptation to your guests. A pyrex baking dish, for example, is perfect to show off your tiramisu. 

The simplest presentation is to use dessert glasses - or if you don't have any, simply glasses or small jars. Since the tiramisu is prepared in individual servings, it may require less waiting time.

Little bonus: It's so quick and easy to make that anyone can give it a try! 

- For 6 servings

- 500 g mascarpone
- 5 eggs
- 5 Tbsp. sugar
- 1 package of ladyfinger biscuits
- 350 ml / 1 2/5 cup espresso coffee
- 150 ml / 3/5 cup Disaronno almond liqueur

- cocoa powder
  1. Whisk the egg yolks and sugar until the mixture is pale.
  2. Add the mascarpone and mix well.
  3. Beat the egg whites to stiff peaks and fold them into the mixture.
  4. Pour coffee and almond liquor in a bowl. Dip the ladyfinger biscuits into the liquid and arrange a layer of them in the bottom of a serving bowl or in small individual cups.
  5. Cover with a layer of the mascarpone mixture; place another layer of coffee-soaked biscuits on top and cover with another layer of the mascarpone mixture.
  6. Refrigerate for at least three hours; serve cold, sprinkled with cocoa powder.
  7. To serve: Dust with cocoa powder. 

 A glass of Disaronno almond liqueur

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