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Espresso-Amaretto Tiramisu
CreamRight
A no-bake classic with a boozy twist. Layers of espresso-soaked ladyfingers and airy mascarpone cream come together for a rich, coffee-forward dessert. Finished with a dusting of cocoa for the perfect bittersweet bite.
Easy
<10 Mins
Serves 6-8
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Ingredients
8.8 oz
QimiQ Classic
4.4 oz
Mascarpone
½ cup
Milk
1 tbsp
Instant coffee powder
6½ tbsp
Powdered sugar
1 tsp
Vanilla extract
2 tbsp
Amaretto
1 cup
Heavy cream
30 pieces
Ladyfingers
¾ cup
Espresso (lukewarm)
2 tbsp
Sugar
2 tbsp
Rum
2 tbsp
Cocoa powder (for dusting)
250 g
QimiQ Classic
125 g
Mascarpone
125 ml
Milk
1 tbsp
Instant coffee powder
50 g
Powdered sugar
1 tsp
Vanilla extract
30 ml
Amaretto
250 ml
Heavy cream
30 pieces
Ladyfingers
200 ml
Espresso (lukewarm)
25 g
Sugar
30 ml
Rum
15 g
Cocoa powder (for dusting)
Instructions
1
In a small bowl, mix 1 tbsp of the powdered sugar with 1 tsp vanilla extract to dissolve and intensify flavor.
2
In a medium bowl, whisk together QimiQ (or light cream/gelatin substitute), mascarpone, milk, instant coffee powder, remaining 5½ tbsp powdered sugar, and Amaretto until smooth. Stir in the vanilla-sugar mixture, then gently mix in the heavy cream.
3
Pour the mixture into your cream whipper, charge with one N₂O charger, shake well, and refrigerate for at least 2 hours to chill and set.
4
In a shallow bowl, combine lukewarm espresso, sugar, and rum. Quickly dip half the ladyfingers into the mixture and layer them in your serving dish.
5
Shake the siphon well and dispense a layer of the whipped cream mixture over the soaked ladyfingers.
6
Add another layer of dipped ladyfingers, then another layer of cream. Continue layering until all components are used, ending with cream on top.
7
Refrigerate for at least 4 hours, dust with cocoa powder just before serving.
