I’m trying to hold on to something. It’s feels big and elusive… and I just looked down at my fingernails to find that at some point during the day I must have bitten them all off. I’m trying to hold on to an idea. It’s baby (not literally, I’m not good at those). It’s new. It means that I would be pushing myself to create something I’ve never created before.
Sometimes you walk into a room… a room that you’ve been in a million times before… and there’s a new idea sitting there, and you can’t ignore it even though it’s big and kinda scary and definitely daunting. And maybe you try to wrestle with the idea to make it smaller or more manageable but the idea says… NO. I am this and we can do it. Except the idea doesn’t really have to do anything but be, and I have to do all the heavy lifting to make it real for other people too.
At least… that’s what if feels like when I have something not food related I want to write. Feels like a beast of a thing.
To manage my big idea… I made food. Because I’m good at making food, better than I am at wrestling with big ideas. Making food is soothing.
This, from the bucket list of recipes I’d like to make: tiramisu!
Sweet goals and big ideas. Getting things done.
Tiramisu is mostly about whisking and assembly.
Rich egg yolks are whisked with granulated sugar.
Because tiramisu isn’t a baked dessert, we’re gong to heat the eggs gently over a double boiler.
I used a hand mixer to beat the eggs over a pot of simmering water.
Five minutes of vigorous mixing over simmering water creates a pale yellow, thick, warm, sweet egg mixture.
Mascarpone cheese, the light and love of tiramisu, is gently whisked into the egg and sugar mixture.
Mascarpone is a soft, creamy, delicate cheese… slightly sweet, definitely spreadable, way delicious. It adds just the right sweetness and density to the tiramisu.
The eggy mascarpone is folded with lightly sweetened whipped cream, adding fluff and volume.
We have our eggy mascarpone mixture ready for spreading. We’ve got extra whipped cream ready to go. And a sweetened, very dark coffee mixture spiked with rum.
I used little amaretti cookies as the cookie base for the tiramisu. Amaretti cookies are little, crisp, almond cookies.
They’re soaked in sweet black coffee and set to line a ceramic dish.
The cookies will be almond, coffee, and rum flavored. A very good base for creamy toppings!
Atop the coffee-soaked cookies goes half of the sweet eggy, whipped, mascarpone mixture. Spread evenly.
More coffee-soaked amaretti cookies to top the mascarpone.
Easy, right?
The remaining mascarpone is spread over the second layer of cookies and… if you think we’re already good… we can be even better.
You know it’s true.
Soft and sweet whipped cream is spread over the top of the mascarpone and cookies.
Cocoa powder is dusted, liberally and with enthusiasm over the whipped cream and the pan spends some time in the refrigerator to chill, meld flavors, and soften.
There’s no need to keep up appearances when it comes to serving. A big spoonful of a little plate. Extra cocoa and hot coffee.
Now, back to those brewing big ideas. This time, slightly more caffeinated.
PrintAmaretti Cookie Tiramisu
- Prep Time: 30
- Cook Time: 120
- Total Time: 2 hours 30 minutes
Ingredients
- 1 10-ounce bag small amaretti cookies
- 2 cups very strong brewed coffee
- 1 tablespoons rum (optional, but delicious)
- 1/4 cup plus 1 tablespoons granulated sugar, divided
- 2 large egg yolks
- 1/2 pound (about 1 1/4 cup) mascarpone cheese
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
Instructions
- In a shallow bowl, stir together coffee, rum (if using), and 1 tablespoon granulated sugar until sugar is dissolved. Set aside.
- Bring 2-inches of water to simmer in a small saucepan.
- In a medium, heat-proof bowl, whisk together egg yolks and 1/4 cup granulated sugar. Place the bowl over the simmering water (the bottom of the bowl should not touch the water), and use an electric hand mixer to whip the eggs and sugar until pale, thick, and the sugar is dissolved, about 5 minutes.
- Remove the bowl from the heat and stir in the mascarpone cheese until just combined.
- In a large bowl, beat heavy cream with powdered sugar and vanilla extract until soft but stiff peaks form.
- Add just under half of the whipped cream to the mascarpone mixture and fold to combine.
- Now, set yourself up for assembly. You’ll have your small amaretti cookies, sweetened coffee, mascarpone mixture, whipped cream, and cocoa powder.
- Start by dipping and lightly soaking cookies in coffee syrup. You don’t want them to be completely soggy, but rather, just soaked through. Use the soaked cookies to line the bottom of a 9×9-inch square pan. I used an 8×10-inch pan. Something in that size range will serve you well.
- Top the soaked cookies with half of the mascarpone mixture and spread evenly.
- Top the mascarpone mixture with another layer of coffee soaked cookies. Top the cookies with the remaining mascarpone, then the whipped cream. Dust liberally with cocoa powder.
- Cover with plastic wrap and refrigerate for at least 2 hours. Serve chilled with hot coffee.
Nutrition
- Serving Size: 6
andi
Can you please tell me what size pan you’d recommend for doubling this recipe?
Enjoy your blog, have made several of your recipes, always with much success. If I’m baking, you are my “go-to” source on the web! Thanks!
joythebaker
Oh thank you, Andi! Let’s see… to double this recipe I think you’d need bigger than a standard 9×13-inch pan. I might use two pans, either 2 9×9-square or a 9×13 plus a smaller cake pan.
Krissy Wilson
Your pictures are beautiful and this treat looks amazing. I love everything almond so I will have to try this:)
The-FoodTrotter
I love this recipe. Very simple but delicious without any doubts :)
shaikha
I was waiting for that tiramisu to get off your bucket list & on to your blog! Joy… you make me proud!
Bah Humbugs
This tiramisu looks amazing. Will be trying it out for myself in the near future for sure :)
Paige Blackburn
Mmm…this cookie base… I love tiramisu and you are presenting it in its best, make it look so easy. Love your recipe and photos, keep up :)
megan
I just had an evolution, because I had ideas I wanted to say that didn’t fit my blog.
You’ll fit them in. Also- tiramisu is IT.
verO
This revisited tiramisu seems very yummy ! A very rich recipe.
In Europe, we also often use amaretti cookies. For information there is no whipped cream and no vanilla extract in the original recipe.
In the coffee, instead of rhum, try to add Amaretti liquor …. it’s delicious.
Sorry for my bad english.
Have a nice day.
Mallory
Love the use of cookies over the lady fingers! And I cheers to the non-food idea – funny (but not really) how some ideas and thoughts sit with ya until you are literally forced to take action… Good luck!
Vickie
mmmm, tiramisu, yum.
alps, love the crockery in the last photos (esp. the red plates)
xoxobellablog
I pinned this because I have to try it! I really like amaretti cookies. I have a pudding cake that I make with them. The recipe is posted on my blog. It is from my Nonna. :)
xoxoBella | http://xoxobella.com
brianne
you can do it, Joy! I’m cheering you on. your writing is awesome, recipes or otherwise.
Janelle | SucroseAndSpice.com
Knocking something off the kitchen bucket list seems like a great way to get some thinking time. Good luck with the new idea! Feed it tiramisu and maybe it will grow!
Bhiravi
Oh my gosh, this is EVERYTHING.
I remember someone talking about how tiramisu was old/ tired/ boring (maybe even an old episode of the Joy the Baker show?), but I’ve been wanting to make this stuff for months. I’ve been too lazy to figure out the right recipe, go gather supplies, and invite people over to eat it… But I’ve been dying to make it, and after this post I will be!
This looks perfect for the holidays. It looks perfect for the pre-holidays, too. Seriously considering creating a “tiramisu” event on facebook and inviting all my friends over to eat a pan of this stuff soon.
Thanks for sharing!
Yelle
when reading the intro paragraphs to this post, i could hear your words in marion cotillard’s voice from inception. “you have an idea… you see a train…” it was really soothing.
on a real note (is it really real?) i too find such routine and comfort and good in cooking and baking. when i get ideas for recipes, i must follow through, or else my cooking/baking bug will never leave me alone.
Tracy
Love the idea of tiramisu with amaretti cookies! I’m glad you’re tackling your bucketlist.
pblevitt
Very creative, Tiramisu with a twist!
Angie
Yes! Do it! Write! You are a great writer and I would look forward to reading anything and everything that you write!
birthday cupcake
nice family recipe, I love that you used amaretti cookies as the cookie base for the tiramisu
Sara
WHAT. IS. LIFE.
-sara
http://almostpaleokitchen.blogspot.com/
Kayla
This looks so good! I love the idea of using amaretti cookies instead of lady fingers.
Ariana Sparkle {A. Sparkle Says Design}
Tiramisu is one of those things that seems to look and sound intimidating, but you make it look very easy. And delicious! I think this may be a wonderful dessert for my upcoming housewarming party. :) Fancy, yet simple.
Considering The Radish
I’ve always found that cooking is a great way to work through ideas. I love your recipes, but also your writing. Here’s to big, exciting, scary new things.
Ash
I need this in my life, pronto. Since I practically run on coffee. I’m loving that this is an approachable Tiramisu for us home bakers.
Sydney | Modern Granola
Yum! This looks and sounds heavenly! I love that you used amaretti cookies instead of lady fingers. It makes my wheels churn with all the other cookie swap possibilities. Can’t wait to give this deliciousness a try!
xx Sydney
Gerry @ Foodness Gracious
Great idea using the cookies, ladyfingers can be hard to find :)
Madeline | madeline marie
Well it looks like you definitely succeeded in making this tiramisu and can knock that off your bucket list!! Looks so decadent and delicious <3
dessertfortwo
Gorgeous! I could eat all 50 of those little Amaretti cookies by myself. But I shouldn’t. I should make this. Plus rum! For breakfast!
Courtney
Your little dishes are gorgeous!!!
emilyinutah
Joy, hooray for your non-food big idea!!! I emailed you some unsolicited feedback a few years ago, when you were struggling with book #2, about how much I loved your non-food posts. Be brave, Joy! We want to read your food AND non-food words!!
Kristina
Yes to amaretti, they are delicious dipped in coffee! I love your twist on the tiramisu.
Tori
I love that you used the amaretti cookies over traditional lady fingers for your maiden voyage with tiramisu! I’ve always felt like things are better when you put a twist on the classic! You’re tiramisu is gorge!
WhileHeWasOut
I just used tiny (5mm diameter!) amaretti cookies last week to decorate my classic ladyfinger tiramisu for mom’s Bday, never thought about replacing the ladyfinger layer! Thanks for the great idea ;)
Jerry / butter + scotch
I’m obsessed with tiramisu and obsessed with amaretti cookies. This is officially what I want to have on my birthday in a few weeks… And the rum won’t be optional for me!