Midnight Amaretto Tiramisu

⏱ 45 min · Serves 8

Silky mascarpone cream layered over savoiardi drenched in strong espresso and almond-scented amaretto. Made properly with a warm zabaglione base, so it sets beautifully and slices like a dream — dark, boozy and impossibly smooth.

Per serving: 565 kcal · 8.5g protein · 42.0g carbs · 38.0g fat

Ingredients

• 4 large egg yolks
• 100g caster sugar
• 60ml Marsala or dry white wine
• 500g mascarpone, at room temperature
• 300ml double cream, cold
• 300ml strong hot espresso (about 6 shots), cooled
• 60ml amaretto liqueur
• 1 tbsp caster sugar (for the coffee)
• 250g savoiardi (Italian ladyfingers), about 28
• 3 tbsp unsweetened cocoa powder
• 20g dark chocolate (70%), for grating

Method

1. Whisk the egg yolks and 100g sugar in a heatproof bowl with the Marsala. Set over a pan of barely simmering water and whisk constantly for 6-8 minutes until pale, thick and hot to the touch (about 70C). Remove and whisk 2 minutes more off the heat to cool slightly.
2. Beat the mascarpone briefly to loosen, then fold the warm zabaglione through it in three additions until smooth. Don't overwork it or it can split.
3. Whip the double cream to soft peaks and fold gently into the mascarpone mixture. Chill while you assemble the coffee.
4. Stir the cooled espresso with the amaretto and 1 tbsp sugar in a shallow dish.
5. Dip each savoiardi in the coffee for 1-2 seconds per side only — they should be soaked outside, still firm in the middle. Line the base of a 20x25cm dish with a snug layer.
6. Spread over half the mascarpone cream and level. Dust with 1 tbsp cocoa through a sieve.
7. Repeat with a second layer of dipped savoiardi and the remaining cream. Smooth the top with a palette knife.
8. Cover and chill at least 6 hours, ideally overnight, so it sets and the flavours marry.
9. Just before serving, dust generously with the remaining cocoa and grate over the dark chocolate. Cut with a hot, dry knife.