Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.
Recipe information
Yield
8 servings
Ingredients
6 large egg yolks
1/2 cup sugar
3 cups mascarpone
3 Tbsp. dark rum
1/4 tsp. kosher salt
1 cup espresso or very strong coffee
1 (7-oz.) bag amaretti cookies (Italian macaroons; about 4 cups)
2 Tbsp. unsweetened cocoa powder
Special Equipment
8 (6-oz.) glasses or ramekins
Preparation
Step 1
Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.
Step 2
Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
Step 3
Dust tiramisù with cocoa powder just before serving.
Do Ahead
Step 4
Tiramisù can be made 1 day ahead. Cover and keep chilled.
Recipe notes
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