This is my version of Tiramisu It is made without eggs, and the mascrapone is mixed with the cream so it is better incorporated as opposed to being folded in. I hate lumps of Mascrapone in my Tiramisu.
Let me know if you enjoy it.
1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Amaretto
1 1/2 cups heavy whipping cream
1/3 cup sugar
1 teaspoons vanilla extract
1 teaspoon Amaretto
1 pound mascarpone cheese, softened to room temperature
1/2 pound Italian ladyfingers
Cocoa powder for dusting the surface
For the syrup, combine water and sugar and coffee in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar.
Remove from heat, cool and add Amaretto Make sure it is cooled or you will cook of alcohol Optionally if you don’t want to get your kids drunk add amaretto while cooking syrup.
For the filling, whip cream with sugar vanilla and amaretto until soft peaks form slowly incorporate softened mascarpone until just combined.
To assemble, place a layer of the ladyfingers in the bottom of a shallow 2-quart
Baking dish or gratin dish. Sprinkle with half the syrup. Spread with half the filling.
Repeat with remaining Lady fingers, syrup and filling, spreading the top smooth, using a metal spatula.
Cover with plastic wrap and refrigerate for 4 to 24 hours before serving.
Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.