Ingredients
Method
Brew fresh espresso or strong coffee and let it cool slightly.
Divide the amaretti cookies evenly into 4 serving glasses.
Mix the espresso with rum or Marsala wine.
Gently pour the coffee mixture over the cookies so they soften.
In a mixing bowl, whip the mascarpone, cream, powdered sugar, and vanilla until stiff peaks form (about 5 minutes).
Spoon or pipe the mascarpone cream over the soaked cookies.
Dust the top with cocoa powder and add chocolate shavings.
Chill the tiramisu in the fridge for at least 1 hour before serving. (Longer chilling gives an even better flavor.)
Notes
- Soft amaretti soak up the coffee mixture almost instantly and give the dessert a tender, chewy texture. Crispy amaretti add more crunch—use the type you prefer.
- Use full-fat mascarpone for the creamiest texture. Low-fat versions can split easily.
- The flavor gets better as it chills. If you can, make it several hours ahead or even the night before.
- If you don’t want to use alcohol, just add a little more espresso or use coffee syrup.
- Serve in glasses or small mason jars to keep the layers neat and pretty.