Tiramisù agli amaretti morbidi di Mombaruzzo

Tiramisu is one of the most beloved Italian desserts in the world. In this version, we're presenting it with the soft macaroons from Mombaruzzo, which give an intense almond fragrance and a velvety texture. An elegant dessert, ideal for surprising guests with an original variation of a great classic.

Ingredients (for 6 persons)

• 300 g soft macaroons from Mombaruzzo
• 250 g mascarpone
• 3 fresh eggs
• 80 g sugar
• 200 ml of lightly sweetened espresso
• 2 tablespoons of Marsala liqueur (optional)
• bitter cocoa powder q.b.

Procedure

1. Make the coffee and let it cool. If you like, add a dash of Marsala.
2. Separate the yolks from the egg whites. Whip the yolks with the sugar until light and fluffy, then incorporate the mascarpone.
3. Whip the egg whites until stiff and gently add them to the mascarpone cream.
4. Quickly dip the amaretti in the coffee and arrange them in a baking dish, creating an even layer.
5. Cover with cream, then repeat alternating layers until you run out of ingredients.
6. Sprinkle with bitter cocoa and leave in the fridge for at least 3 hours.

With soft amaretti, the tiramisu gains a wonderfully enveloping and slightly aromatic note that captivates from the very first bite.