Amaretti Tiramisu
- 3 large eggs, separated
- 5 tablespoons sugar, divided
- 1/2 pound mascarpone (about 1 cup) at room temperature
- Pinch of salt
- 1/2 cup chilled heavy cream
- 1 cup brewed espresso or very strong brewed coffee, cooled to room temperature
- 5 ounces amaretti (crisp Italian macaroons; 30 to 40, depending on size)
- Beat together yolks and 2 tablespoons sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
- Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 tablespoons sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.
- Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.
- Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours.
eggs, sugar, mascarpone, salt, espresso
Taken from www.epicurious.com/recipes/food/views/amaretti-tiramisu-357429 (may not work)