Lemon Amaretto Tiramisu Dessert
This Lemon Tiramisu is a fresh update to the classic coffee dish - light and fresh thanks to the citrus and Amaretto.
Servings 8 servings
Ingredients
- 1 ½ cup sliced almonds
- 1 egg whites
- 1/2 cup granulated sugar
- 1 pkg Lemon Pie Filling generally requires 2 egg yolks
- 1 container mascarpone cheese 475 g
- 2 cups icing sugar
- 1 tsp vanilla
- 2 ½ cups whipping cream 35%
- 3/4 cup Cool Whip
- 1/3 cup amaretto liqueur
- 18 ladyfinger cookies 2 pkg
Instructions
- Preheat oven to 350 F . Beat the egg white in a small bowl and toss almonds until well coated. Stir in 1/4 cup of the granulated sugar until well combined. Spread onto either parchment lined baking sheet, or a silicone mat (see photos). Bake and stir after about 5 minutes, place back into the oven until light golden, about 5 mins. Set aside.
- Prepare lemon curd according to package, allow to cool slightly and add in the cool whip. Stir until well combined (should be a soft yellow). Place in the fridge until ready to assemble (can make a day in advance).
- In stand mixer, beat together mascarpone cheese, icing sugar and vanilla until smooth. Empty into bowl so you can prepare whipped cream.
- Beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture using a silicone spatula and put in fridge until ready to assemble.
- In small pot cook remaining granulated sugar (1/4 c) with 1/4 cup water over medium heat and stir constantly until sugar is dissolved. Remove from heat and let cool completely. Stir in amaretto. Dip both sides of ladyfinger cookies in amaretto mixture and place in a single layer in a 13x9" baking dish.
- Spoon mascarpone mixture over ladyfingers, spreading to edges gently pressing down so mixture fills holes. Spread lemon mixture evenly over top. Prepare the rest of the whipped cream and spread over lemon mixture, top with almonds and serve.