Amaretto Tiramisu (with Amaretto biscuits and Amaretto liquer) recipe

To make the zabaglione
In a double boiler or in a bowl over a hot water bath, whisk the egg yokes, Amaretto liquer, rum, sugar, and water until the mixture is thick. This might take a few minutes (somewhere around 10 to 15, even a bit longer), so be patient. Make sure you keep whisking and the bottom of the bowl does not touch the water. When the zabaglione mixture is ready, cool it by placing the bowl in another bowl containing cold water and ice cubes.

Make the Mascarpone cream
Combine the cream, Mascarpone cheese and brandy in a bowl and mix until well incorporated and smooth (you can use an electric mixer or whisk by hand). Make sure you do not overmix or the cheese will break and become crumbly.

Prepare the Espresso coffee, cool it down and add the brandy to it. Pour the liquid in a bowl and set aside.

Assemble the Tiramisu
Dip the Amaretto biscuits in the coffee and brandy mixture (do not soak) and then lay them flat side down on the bottom of a serving dish that is about 2 inches high. Repeat until the bottom of the dish is covered.

Pour half of the zabaglione cream over the Amaretto biscuits, then half of the Mascarpone mixture and spread evenly using a spatula or similar.

Repeat with a second layer of Amaretto biscuits dipped in the Espresso liquid, then with the rest of the zabaglione and Mascarpone cream.

Cover with plastic wrap and refrigerate for at least 3 to 4 hours. Before serving, cover the top of the Tiramisu cake with chocolate shavings or sifted cocoa powder.