Amaretto and coffe mini-tiramisu
The classic Italian desert: layers of mascarpone cream and lady fingers soaked in Amaretto and coffee, all served in a beautiful glass jar.
IngredientsRecipe for 20 verrines
For the mascarpone mousse
For the finition
Preparation time: 60 min
Preheat your four at 375 °F
- Mascarpone cream preparationIn a bowl mix the egg yolks with the sugar and whisk until the mixture whitens. Stir in the mascarpone and cream and whisk the mixture until stiff. Transfer the mascarpone cream in a pastry bag fitted with a fluted tip.
- To serveMix the coffee and amaretto. At the bottom of your glass jars, place a lady finger you've soaked in the mixture of coffee and Amaretto. Then add a little cream of mascarpone with the pastry bag. Repeat for a second layer and then smooth the top of the cream with a spatula or make a rosette of cream with the pastry bag. Let rest in the refrigerator at least 2 hours.Before serving, sprinkle with cocoa powder.
Use a full-bodied coffee like espresso to obtain a voluptuous flavor of coffee.