Macaron Tiramisu
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5
4 reviews
Excellent
Macaron Tiramisu
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Where France meets Italy for dessert. A gluten free version of Tiramisu using Parisian macarons.
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Ingredients
- 36 macaron shells See recipes in either of my books, 6 per person
- 60 ml (2fl oz/¼ cup) espresso strong, double or instant coffee
- 60 ml (2fl oz) Amaretto liqueur or Marsala liqueur
- 150 g (5.5oz/ ⅔ cup) mascarpone
- 150 ml (5.5fl oz/ ¾ cup) heavy cream 30% fat, aka whipping cream
- 2 tablespoon confectioners sugar aka icing sugar
- 3 teaspoon cocoa powder unsweetened
Instructions
- Put a mixing bowl in the fridge. Prepare a double espresso using a machine or boil the kettle to prepare the instant coffee and pour into a jug. Add the Amaretto liqueur then leave to cool.
- Place 6 macaron shells (or 5 and leave the 6th as decor) at the bottom of individual serving bowls or glasses. Pour the cooled liquid over them, reserving a bit of liquid (enough for if there was a 7th glass).
- Using an electric hand whisk, whip the cream in the chilled mixing bowl, adding the sugar. When billowy peaks form, add the mascarpone and the rest of the liquid and whisk briefly just until mixed. If the cream looks too thick, then add another tablespoon of Amaretto liqueur.
- Spoon over the softening macarons with the cream, or alternatively transfer the cream to a piping bag and pipe out into the glasses.
- Dust with the cocoa powder and top with either another macaron shell or with a tiramisu macaron.
Notes
- * Macaron Shells: Use the basic macaron recipe from Teatime in Paris or from Mad About Macarons adding 2 teaspoon good quality instant coffee powder to the egg whites. Either use the full quantity of ground almonds (almond flour) or half and half with finely ground hazelnuts.
- Tiramisu without Alcohol: If you prefer to omit alcohol, just double up the quantity of coffee.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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