Almond Tiramisu Recipe
I tested this almond tiramisu again and again, not just to get the flavor right, but to make sure every step feels doable, even on a busy day. I wanted it to taste like something you'd order at your favorite spot, but be simple enough to throw together at home. Now it’s one of those recipes I keep coming back to, and I know you will too!
Equipment
- 10X12 inch baking dish or a similar size
- Handheld or stand mixer
- Small saucepan
- Measuring cups or kitchen scale
Ingredients
Amaretto Syrup
- ½ cup (118 grams) water
- ½ cup (118 grams) sugar
- ½ cup (84 grams) Amaretto Liqueur
Mascarpone Cream
- 6 oz (169 grams) mascarpone cheese room temperature, full fat
- 6 oz (169 grams) cream cheese room temperature, full fat, brick style (you can also use more mascarpone, I like the flavor cream cheese gives)
- 1 tablespoon lemon juice
- 1 and ½ teaspoons almond extract
- ¾ teaspoon vanilla extract
- ½ cup (61 grams) powdered sugar
- 1 and ½ cups (402 grams) heavy cream cold
Assembling
- 1 cup (290 grams) seedless raspberry jam
- 1 tablespoon lemon juice
- 30 ladyfingers (depends on the exact size of your dish)
Instructions
Amaretto Syrup
- In a small saucepan, combine the water and sugar.
- Heat over medium, stirring occasionally, until the sugar dissolves completely and the mixture comes to a light simmer.
- Remove from heat and stir in the Amaretto. Set aside and let it cool to room temperature.
Cheese Mixture
- In a large mixing bowl, add the room temperature mascarpone and cream cheese.
- Beat on medium speed until smooth and well combined, about 1 minute. Add 1 tablespoon lemon juice, 1½ teaspoons almond extract, ¾ teaspoon vanilla extract, and ½ cup powdered sugar.
- Beat again until everything is creamy and smooth. Scrape down the sides of the bowl as needed.
- In a separate large bowl, pour in 1½ cups cold heavy cream.
- Using a hand or stand mixer fitted with a whisk attachment, beat on high speed until stiff peaks form. This means the cream should hold its shape when you lift the beaters.
- Add the whipped cream to the mascarpone bowl in 2–3 additions. Use a spatula to gently fold it in, preserving as much of the airy texture as possible. Take your time here, don’t rush or stir too aggressively.
Raspberry Jam
- In a small bowl, stir together 1 cup seedless raspberry jam and 1 tablespoon lemon juice until smooth. This helps brighten the flavor and makes it easier to spread.
Assemble
- Quickly dip each ladyfinger into the cooled amaretto syrup, just a 1–2 second dunk on each side. You want them soaked but not soggy.
- Arrange a layer of dipped ladyfingers in your serving dish, making sure each nook and cranny is covered, you can cut them to fit.
- Spoon and spread half the raspberry jam mixture evenly over the ladyfingers.
- Follow with half the mascarpone cream, spreading it into an even layer.
- Add another layer of soaked ladyfingers, spread the remaining jam, then finish with the rest of the mascarpone cream.
- Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the flavors to meld and the dessert to firm up. Just before serving, you can top it with a dusting of freeze dried raspberry powder, fresh raspberries, or toasted sliced almonds.
Notes
No booze? No problem. Mix almond extract with a bit of simple syrup for the same flavor vibe without the alcohol. Replace the Amaretto with the same amount of water, start with ½ a teaspoon of almond extract, taste and then adjust to your liking.
Refrigerator: Raspberry Tiramisu should always be stored in the refrigerator. Just cover the dish tightly with plastic wrap or an airtight lid and refrigerate. It’ll stay fresh for up to 4 days. In fact, it usually tastes better after a day or two, once the layers have had time to fully set and the flavors meld together. If you’re making it ahead for a party or dinner, prepping it the night before is perfect.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.