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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.


Recipe for 20 verrines

For the mascarpone mousse

160 Gr
Mascarpone cheese
330 Ml
Cream 35%
45 Gr
1 Unit(s)
Egg yolk

For the finition

150 Ml
50 Ml
15 Gr
Cocoa powder
1 Box(es)
Lady fingers
Amaretto and coffe mini-tiramisu

Preparation time: 60.00 min

Preheat your four at 375.00 °F

  • Mascarpone cream preparation
    In 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 serve
    Mix 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.

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