Tiramisu with Amaretto and Toasted Almonds

I first tasted Tiramisu during the 1980s when this creamy confection burst onto dessert menus all over New York. We “met” for the first time in a famous Italian eatery, and yes, we began a love affair. Please, don’t judge, I grew up as an Italian- American in a New York neighborhood where more Italians resided than lived in all of Italy, and I didn’t know “Tiramisu.” My grandmother, who barely spoke English,  had not yet met “Tiramisu” either. My family had very close relationships with pasticciotto, sfogliatella, cannoli, baba rhum, ricotta cheesecake, but Nan was not open to new ideas. I thought that if I told them this dessert originated in Italy during the 1960s that they would give it a chance. How could anyone not like the zabaglione cream layered between espresso-soaked ladyfingers? I began to make it from scratch, and because of the Italian code of family loyalty, they had to taste it. It was well-received, and Nan licked her lips but didn’t entirely trust anything born in the ’60s.

There are many ways I have prepared this dessert. I generally layer it in a pan, and when chilled, cut it into squares. I sometimes create the layers in individual dessert cups and use different flavor liquors that I feel will blend nicely with the espresso.

              
Tiramisu with Amaretto and Toasted Almonds

Ingredients:

6 egg yolks

1 cup sugar

1 ¼ cup mascarpone cheese

1 ¾ cup heavy whipping cream

2 – 7oz packages Italian Lady Fingers

1 cup cold espresso

½ cup of Amaretto ( you can use coffee-flavored liquor)

Good quality un-sweetened cocoa powder for dusting

½ cup sliced and toasted almonds

Instructions:

1.      Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce the heat to low and continuously whisk for 10 minutes. Remove from the heat and whip the yolk mixture with an electric mixer until thick and lemon colored.

2.      Add the Mascarpone to the yolks and beat until well-combined.

3.      In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture. Set aside.

4.      Mix the cold espresso with the Amaretto. Dip the ladyfingers into the mixture to get them wet. Do not soak them!

5.      Arrange the ladyfingers in the bottom of a 9 -inch square dish or something around that size.

6.      Spoon half the mascarpone cream over the ladyfingers.

7.      Repeat the process with another layer of ladyfingers and cream.

8.      Refrigerate overnight

9.      Before serving, dust with cocoa powder and toasted almonds. ( I use a small sieve for dusting on the cocoa powder. Fill the sieve over a dish before attempting to sprinkle the cocoa on top).

You can double this recipe when you need a crowd-pleaser. I have also made this recipe using hazelnut liquor and toasted hazelnuts for topping over the cocoa. Traditional? Coffee liquor and no nuts!