Amaretto Tiramisu is a decadent twist on the classic Italian dessert, and it is made without eggs! This tiramisu is just as creamy and delectable as the original recipe, but whipped cream creates the light fluffy texture that we know and love. My delicious Tiramisu Trifle is the full egg version, and it is perfectly safe to eat, but I made this for my friends that are uncomfortable consuming raw eggs.
You will not even know that you are eating an eggless version of tiramisu. I promise that you will be impressed at how easily this recipe comes together and how absolutely delicious this version is.
This Amaretto Tiramisu has all of the lovely coffee notes and creamy texture of the classic recipe, but it imparts the nutty sweetness of amaretto. You will get the hints of this delicious liquor in both the filling and the crunchy amaretti cookie topping.
What is Tiramisu?
Tiramisu is said to be a fairly new Italian dessert that came to be in the early 1970’s and there is some dispute as to what region of Italy it originated in. This very popular dessert is made by layering coffee soaked lady fingers with a mascarpone cream made with sugar and eggs.
As the recipe developed marsala wine was added to the mascarpone and egg mixture. Over the years there have been many variations on the alcohol that is used in the dessert, but coffee has always been the main flavor ingredient. The original tiramisu was also made to resemble a trifle and set in a round dish or bowl. The square shape developed because the lady fingers easily fit into a square dish.
What ingredients do you need for this recipe?
There are only a few ingredients in this recipe; Lady fingers, espresso, heavy cream, sugar, mascarpone cheese, amaretto and amaretti cookies. If you don’t have espresso, you can substitute very strong coffee.
How do you make Amaretto Tiramisu without eggs?
- Combine the mascarpone, sugar, amaretto and coffee in a large bowl and whip it until it is smooth and fluffy.
- In a separate bowl, whip the heavy cream and sugar just until stiff peaks form. Then fold it into the creamed mascarpone.
- Quickly dip the lady fingers in the coffee and layer them in your trifle or baking dish.
- Cover the ladyfingers with the mascarpone mixture and repeat.
- Top with the crumbled amaretti cookies.
- Refrigerate until set and enjoy!
Amaretto is an almond flavored Italian liqueur which originated in Saronno Italy. It is interesting that it is not actually made of almonds. It is an infusion of apricot kernel oils, alcohol, burnt sugar and a variety of herbs which give it it’s sweet almond flavor.
Lady fingers, also known in Italy as savoiardi, are light, egg based, crispy, sponge cake biscuits in the shape of a large finger. They are commonly used in creating desserts such as trifles, charlottes and of course tiramisu.
This tiramisu will stay fresh in the refrigerator for several days as long as it is stored in an airtight container or tightly covered in plastic wrap.
Other Italian dessert recipes you will enjoy
Amaretto Tiramisu Trifle without Eggs
- 1 8"x 8" baking pan or a Trifle dish
- 8 oz. Mascarpone
- ½ cup Plus 2 tbsp. Sugar
- 2 tbsp. Amaretto
- 1 cup Espresso or very strong coffee, cooled
- 1 cup Heavy Cream chilled
- 18 Lady Finger Cookies
- 12 Italian Amaretti Cookies crumbled
- Using an electric mixer, beat the mascarpone, ½ cup of sugar, 2 tbsp. of amaretto and 2 tbsp. of espresso in a large bowl. Beat until the mixture is completely smooth and fluffy, about 2 minutes.
- In another bowl, combine the heavy cream and 2 tbsp. of sugar. Beat for 2-3 minutes or just until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until it is completely combined.
- Pour the remaining espresso into a shallow rimmed dish or bowl. Hold the lady fingers horizontally and quickly dip the lady fingers into the coffee, just so the bottom of the cookie absorbs some coffee. Cover the bottom of your trifle or baking dish with one layer of lady fingers.
- Spoon half of the mascarpone cream mixture evenly over the lady fingers. Repeat with another layer of lady fingers and finish with the remaining mascarpone cream mixture.
- Top the tiramisu with the crumbled amaretti cookies, cover with plastic wrap and refrigerate for at least 4 hours.