Gluten Free Tiramisù made with Amaretti

by Pina Romolo

If you needed further tempting to purchase our Amaretti, we're happy to help!

Here's a great idea recently posted on www.epicurious.com by Ignacio Mattos

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

8 servings

INGREDIENTS

    • 6 large egg yolks
    • 1/2 cup sugar
    • 3 cups mascarpone
    • 3 Tbsp. dark rum
    • 1/4 tsp. kosher salt
    • 1 cup espresso or very strong coffee
    • 1 (7-oz.) bag amaretti cookies (Italian macaroons; about 4 cups)
    • 2 Tbsp. unsweetened cocoa powder
  2. Special Equipment
    • 8 (6-oz.) glasses or ramekins

PREPARATION

    1. Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.
    2. Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
    3. Dust tiramisù with cocoa powder just before serving.
  2. Do Ahead
    1. Tiramisù can be made 1 day ahead. Cover and keep chilled.

credits: epicurious.com, Ignacio Mattos, photo by Michael Graydon and Nikole Herriott, prop styling by Kalen Kaminiski, food styling by Andy Baraghani

 

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