Tiramisu Cake With Amaretto Recipe

Oh my gosh, you guys, this tiramisu-inspired cake is literally a love letter to my taste buds! With dreamy layers of espresso-soaked cake, mascarpone creaminess, and a sprinkle of amaretto magic, it’s basically the dessert you didn’t know you needed but totally deserve.

I love the rich flavors and creamy textures that make Cake with Amaretto Tiramisu so hard to resist. The decadence of mascarpone cheese mixed with the lightness of whipped heavy cream makes a sumptuous filling, while brewed espresso and amaretto liqueur soaked into ladyfingers create a luxurious torta from layer to layer.

With this recipe, a little dusting of cocoa powder makes for an elegant finish.

Tiramisu Cake With Amaretto Recipe Ingredients

• Mascarpone Cheese: Rich and creamy, provides a luxurious texture.
• Amaretto Liqueur: Adds a subtle almond flavor, enhancing depth.
• Espresso: Gives a robust coffee flavor, balancing sweetness.
• Cocoa Powder: Slightly bitter, adds a hint of chocolate richness.
• Granulated Sugar: Sweetens the dessert, balancing other flavors.
• Ladyfingers: Soft sponge biscuits, absorb the espresso for moist layers.

Tiramisu Cake With Amaretto Recipe Ingredient Quantities

• 1 cup granulated sugar
• 4 large eggs, separated
• 2 cups mascarpone cheese, room temperature
• 1/2 cup heavy cream
• 1 cup brewed espresso, cooled
• 1/4 cup amaretto liqueur
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder, plus extra for dusting
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 package (about 7 oz) ladyfingers
• Dark chocolate shavings, for garnish (optional)

How to Make this Tiramisu Cake With Amaretto Recipe

1. Your oven should be set to 350 degrees Fahrenheit (175 degrees Celsius) for a preheat. A 9-inch round cake pan should be prepared by greasing and flouring it.

2. In a medium bowl, sift the flour, baking powder, and salt together. Set aside.

3. In a big mixing bowl, whisk the egg yolks and granulated sugar until they’re thick and light. Combine in the vanilla extract.

4. In another bowl, whip the egg whites until they are forms of stiff peaks. Fold the egg whites into the yolk mixture gently.

5. Slowly incorporate the flour mixture into the egg mixture until just combined. Transfer the batter to the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool.

6. As the cake cools, mix together the espresso and the amaretto liqueur in a shallow dish. This will create a nice setting to add a bit of a kick to the cake later.

7. In a different bowl, mix the mascarpone, heavy cream, and powdered sugar until you have a smooth, thick mass that could almost be described as a solid.

8. Slice the cooled cake into two layers. Set the bottom layer on a serving dish, and soak it with the espresso-amaretto mixture.

9. Spoon half the mascarpone mixture over the soaked cake layer and dust with cocoa powder. Add a layer of ladyfingers that have been dipped quickly in the espresso-amaretto mixture.

10. Put the uppermost layer of cake on the ladyfingers, and again, saturate it with the espresso-amaretto mixture. Then, take the leftover (and you will want to, believe me) mascarpone mixture and spread it atop the cake. Dust the top with cocoa powder. If you want to get a little fancy, add some chocolate shavings. At this point, you can put the cake in the refrigerator, where it will hang out for at least 4 hours and up to 1 day.

Tiramisu Cake With Amaretto Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Sifter
7. Separate bowl for egg whites
8. Shallow dish
9. Mixing utensils (spatula, spoon)
10. Knife
11. Serving dish
12. Refrigerator
13. Measuring cups and spoons

FAQ

• Q: Can I substitute the amaretto liqueur?A: Yes, you can use almond extract instead, if you prefer an alcohol-free version, but use a smaller amount, as it is more concentrated.
• Q: Is there a substitute for mascarpone cheese?You may use cream cheese combined with a bit of heavy cream to mimic mascarpone; however, the flavor will differ slightly.
• Q: How long should the Tiramisu Cake be refrigerated?A: Refrigrate it for a least 4 hours, but overnight is ideal to allow the flavors to meld together.
• Q: Can I make this recipe without espresso?A: If you don’t have espresso, you can use strong coffee as a substitute.
• Q: What can I use if I can’t find ladyfingers?A: Using sponge cake as an alternative is fine. Just cut it into strips that resemble ladyfingers.
• Q: How can I prevent the ladyfingers from becoming too soggy?A: In the espresso mixture, quickly dip the ladyfingers instead of soaking them.

  This will maintain their structure.

• Q: Is there a gluten-free option for this cake?A: Yes, you can use flour without gluten, and you can also make sure that the ladyfingers do not contain gluten.

Tiramisu Cake With Amaretto Recipe Substitutions and Variations

Mascarpone Cheese:
Replace it with the same amount of cream cheese, mixed with 1/4 cup of heavy cream, to simulate the texture and to replicate the richness.
Amaretto Liqueur:
For a non-alcoholic version, substitute with the same quantity of almond extract; for a lighter flavor, use a combination of 2 tablespoons of almond extract and 2 tablespoons of water.
Espresso:
If you cannot get espresso, use coffee that has been brewed very strongly.
Heavy Cream:
Replace with the same amount of heavy cream.
Ladyfingers:
Use sponge cake cut into strips or thin, crisp cookies like biscotti for a different texture.

Pro Tips

1. Ensure Proper Egg Whipping To achieve maximum volume when whipping egg whites, make sure both the bowl and beaters are completely clean and free of oil or yolk. Start at a medium speed and gradually increase to high. Whip until stiff peaks form to ensure a light and airy cake.

2. Optimal Mascarpone Mix Before mixing the mascarpone, ensure it is at room temperature. This will help it blend smoothly with the cream and powdered sugar, preventing lumps and ensuring a silky texture.

3. Even Soaking When soaking the cake layers and ladyfingers with the espresso-amaretto mixture, use a pastry brush or spoon to distribute the liquid evenly. This will ensure every bite is infused with flavor without becoming overly soggy.

4. Temperature Matters Allow the baked cake to cool completely before slicing and assembling. This will prevent any melting or separating of the mascarpone mixture when layered.

5. Chill Time For best results, refrigerate the assembled tiramisu for at least 6 hours or overnight. This resting period lets the flavors meld beautifully and the dessert set properly, enhancing both texture and taste.