Amaretti Tiramisu for Two

This Amaretti Tiramisu for Two dessert is perfect for summer because it doesn’t require an oven and it’s made in just a few minutes. Who doesn’t like that?  🙂 

Ingredients:

• 150 g of mascarpone cheese, at room temperature
• 1 fresh egg, at room temperature
• 3 tablespoons of sugar
• 200 ml of strong coffee, at room temperature
• 1 tablespoon of Amaretto or Rum
• Amaretti biscuits
• cacao powder

Prepare 2 bowls, crack the egg and separate it. In the bowl with the egg yolk add 3 tablespoons of sugar and in the bowl with the whites, add a pinch of salt.

Make some strong coffee, let it cool completely and add 1 tablespoon of Amaretto or Rum to it.

With a hand mixer, whisk the egg yolk and sugar until creamy. Meanwhile, boil 300 ml of water into a pot and put the bowl over the pot. Make sure the bowl is heatproof. Over low heat cook the egg yolk stirring constantly, for approx. 10 minutes.

Wash the whisk, dry it and whisk the whites until stiff.

In the bowl where the egg yolk and sugar mixture is, add the mascarpone cheese, stir to combine and then, fold the whites with a spatula until you can’t see traces of egg whites.

Soak 4 Amaretti biscuits in coffee, and add them in one layer in the jar. If they don’t fit, add just 3.

Add 1-2 tablespoons of cream, even it out and sprinkle cacao. Make this step until you finish the mascarpone and egg mixture. Add the end add 4 more biscuits on top, and grate some chocolate or just cacao powder like you did on all layers.

Let the jars cool in the fridge for at least 4 hours. Serve cold.

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Amaretti Tiramisu for Two

Yield: 2 servings

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 150 g of mascarpone cheese, at room temperature
• 1 fresh egg, at room temperature
• 3 tablespoons of sugar
• 200 ml of strong coffee, at room temperature
• 1 tablespoon of Amaretto or Rum
• Amaretti biscuits
• cacao powder

Instructions

1. Prepare 2 bowls, crack the egg and separate it. In the bowl with the egg yolk add 3 tablespoons of sugar and in the bowl with the whites, add a pinch of salt.
2. Make some strong coffee, let it cool completely and add 1 tablespoon of Amaretto or Rum to it.
3. With a hand mixer, whisk the egg yolk and sugar until creamy. Meanwhile, boil 300 ml of water into a pot and put the bowl over the pot. Make sure the bowl is heatproof. Over low heat cook the egg yolk stirring constantly, for approx. 10 minutes.
4. Wash the whisk, dry it and whisk the whites until stiff.
5. In the bowl where the egg yolk and sugar mixture is, add the mascarpone cheese, stir to combine and then, fold the whites with a spatula until you can’t see traces of egg whites.
6. Soak 4 Amaretti biscuits in coffee, and add them in one layer in the jar. If they don't fit, add just 3.
7. Add 1-2 tablespoons of cream, even it out and sprinkle cacao. Make this step until you finish the mascarpone and egg mixture. Add the end add 4 more biscuits on top, and grate some chocolate or just cacao powder like you did on all layers.
8. Let the jars cool in the fridge for at least 4 hours. Serve cold.