What better way to finish off a great meal than with a mouth-watering dessert. Chef Gee Charman shows you her twist on the classic Italian dessert in this great recipe. Made with a good splash of amaretto and topped with toasted almonds, this sweet boozy treat is a real winner.
Step 1: Whisk Up Your Ingredients
Place your 2 egg yolks and caster sugar into a bowl and beat together until pale and fluffy. Pour your mascarpone into a separate bowl and give it a quick mix to loosen it. Spoon the mascarpone into your egg mix and whisk the ingredients together. Now add about 3 tbsp of amaretto liqueur, depending on your taste and stir through. Do not worry if the mixture is quite runny as it will set in the fridge.
Step 2: Assemble The Dessert
Mix together the coffee and about 1 tbsp of amaretto, then dip your biscuits one by one quickly into the mixture and place them into the bottom of your glasses. You may need to break them up a bit so that they fit snugly. Spoon over a little of the mascarpone mixture so that the biscuits are covered. Dip 1 or 2 more biscuits quickly into the coffee mixture and pop these on top of the mascarpone mixture. Repeat with the other 3 glasses. Finally spoon over the rest of the mascarpone mixture. Place the glasses into the fridge to set for a minimum of 2 hours, or overnight if possible.
Step 3: Toast The Almonds
Whilst they are chilling, heat a frying pan over a high heat. Add the flaked almonds and sprinkle over the icing sugar. Use a wooden spoon to constantly mix the two together. When the almonds start to turn golden brown, remove the pan from the heat immediately, and tip the nuts out onto a piece of baking parchment paper. Spread them out and leave to cool.
Step 4: Serve
Remove your desserts half an hour to an hour before you plan to serve them, making sure they are set. Dust the tops with cocoa powder, then sprinkle over a few of the caramelized almonds. Serve.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 752 | ||
Calories from Fat: 474 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.7g | 70 % | |
Saturated Fat 26.5g | 132 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 323.6mg | 100 % | |
Sodium 602.7mg | 21 % | |
Potassium 492.1mg | 13 % | |
Total Carbohydrate 56.3g | 17 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 54.2g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 752
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