Amaretto Tiramisu For Two Recipes

TIRAMISU FOR TWO

Steps:

• Sift about 1/3 of the cocoa powder into the serving glasses, dividing it equally between the two.
• Combine the espresso, rum and granulated sugar in a small, wide bowl and stir until the sugar dissolves. (Make sure your espresso is hot, which will help the sugar dissolve.)
• Beat the mascarpone cheese, heavy cream, confectioners' sugar and vanilla together in a large bowl until soft peaks form. Set the mascarpone cream aside.
• Break a lady finger in half so that the two halves will fit snugly into your serving glass. Dip both sides of the halves into the espresso mixture. (Don't linger in the espresso-the delicate lady fingers will disintegrate!)
• Place the lady finger pieces, hump-side up, in a layer in the serving glass. About two halves will fit in each layer. Top with about 2 tablespoons of the mascarpone cream and spread in an even layer. Sift in half of the remaining cocoa powder. Repeat the dipping and layering of the lady fingers and dolloping with the mascarpone cream until you reach the top of the serving glasses, finishing with the cream.
• Dust the remaining cocoa powder on top of each glass in an even layer. Refrigerate until ready to enjoy and serve chilled.

AMARETTO TIRAMISU

Steps:

• Beat together cream cheese and sugar in medium-size bowl until light and creamy, 3 to 4 minutes. Beat in amaretto and vanilla.
• Fold whipped topping into cream-cheese mixture.
• Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as a 9 x 9-inch casserole dish. Sprinkle with half the coffee. Top with half the cream-cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream-cheese mixture, smoothing the top. Sprinkle with remaining cocoa.
• Cover and refrigerate at least 4 hours, or preferably overnight. Sprinkle with confectioners' sugar and sliced almonds.

AMARETTO TIRAMISU

Steps:

• Start by making the sabayon and whisk the egg yolks, sugar, vanilla extract and almond extract until smooth. Bring a pot of water to a simmer and place bowl on top of the pot, making sure the water is not touching the bottom of the bowl.
• Continue whisking for about 10 minutes, until mixture is slightly thickened and a light yellow color. Remove from heat and set aside while you prep the rest of the tiramisu.
• Using an electric mixer, whisk mascarpone, dark rum and amaretto until smooth. Slowly drizzle in egg mixture and whisk until combined.
• In a separate bowl, whisk the heavy cream until soft-medium peaks, about 3-5 minutes. Then fold in half of the whipped cream into the mascarpone mixture until incorporated and finish with the other half. The mixture will look a bit loose but will firm up as it chills.
• Meanwhile, in another bowl, stir the coffee, dark rum and Amaretto together. Dip both sides of the ladyfingers into the coffee mixture and place in a 9inch x 13inch casserole dish, lining up the ladyfingers so they are in a snug single layer.
• Spread half of the mascarpone mixture onto the first layer and dip the rest of the ladyfingers into the coffee mixture for the second layer and spreading the remaining mascarpone mixture on top.
• Place a sheet of plastic wrap