Amaretto Tiramisu Recipe

This amaretto tiramisu trifle recipe is a creamy and decadent dessert.


Custard Cream
2 cups whole milk
1/2 cup granulated sugar
4 egg yolks
1/2 stick vanilla
2 tbsp all-purpose flour
lemon peel from 1/4 of a lemon

300 ml good strong coffee
6 fluid ounces amaretto liqueur
1 (500 g) container mascarpone cheese
2 -3 cups ready made custard (or homemade from above)
1 package lady fingers
3 ounces dark chocolate, grated

To serve
1/2 cup Tablespoons cocoa powder



In a large pot mix together milk, 1/2 of the vanilla bean and the peel of 1 lemon. *Be sure there is no white skin left on the peel, which adds a bitter taste.

Place the pot over medium heat and bring to a boil

Meanwhile, pour the egg yolks and sugar into a small bowl, and whisk together until the color begins to lighten

Sift flour and then mix into eggs until all lumps are gone.

When milk has come to a boil, remove the vanilla and lemon peel, and slowly pour about 1/4 cup of hot milk into egg and flour mixture. Mix well.

Transfer the egg mixture back into the pot of milk, stirring thoroughly.

Bring to a boil again for a couple of minutes.

Allow cream to cool entirely before using.

In a shallow wide bowl, mix the coffee and liqueur.

In a large bowl use an electric mixer to cream mascarpone cheese and custard.

Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.

Now sprinkle over a third of the grated chocolate followed with a layer mascarpone/custard mix.

Repeat twice.

Chill for at least 2 hours or up to a day.

Just before serving sprinkle with cocoa powder