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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk egg yolks and sugar until smooth.
Place over a double boiler, whisking constantly until it reaches 70–75°C and becomes thick, pale, and silky. Cool completely.
Add mascarpone and mix until smooth.
Whip cream separately, then gently fold into the mascarpone mix.
Mix coffee with hot water and add liqueur once cooled.
Quickly dip ladyfingers for 1 second and layer them.
Spread mascarpone cream over the ladyfingers and dust with cocoa.
Repeat layers.
Chill for 6 hours or overnight for best texture.
Finish with a final cocoa dust before serving.
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If you want to eat it earlier, soak the ladyfingers a bit longer so they soften faster.
Can I use a different liqueur?
Yes, you can substitute Amaretti liqueur with any coffee-flavored liqueur or even rum.
How long should I chill the tiramisu?
Chill for at least 6 hours, but overnight is recommended for the best texture.
Can I make tiramisu without alcohol?
Yes, simply omit the liqueur or replace it with a non-alcoholic coffee syrup.
What can I use instead of savoiardi?
You can use sponge cake or pound cake as an alternative to savoiardi.
How do I know when the egg mixture is ready?
The egg mixture is ready when it reaches 70–75°C and becomes thick, pale, and silky.
