Recipe

8 INGREDIENTS • 6 STEPS • 3HRS 20MINS

Almond Tiramisù

Name: Almond Tiramisù
Total time: PT12000.0S
Yield: 1
Ingredients: 200 gram Mascarpone Cheese; 2 Egg; 80 gram Granulated Sugar; 3 tablespoon Orgeat Almond Syrup; 12 Ladyfingers; as needed Espresso; as needed Almonds; as needed Dark Cocoa Powder

Creamy tiramisù with crunchy crushed almonds make this dessert incredibly tasty and impossible to resist!

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Almond Tiramisù

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Creamy tiramisù with crunchy crushed almonds make this dessert incredibly tasty and impossible to resist!

3HRS 20MINS

Total Time

$8.03

Cost Per Serving

Ingredients

Servings

1

US / Metric

3/4 cup

Mascarpone Cheese

2

Eggs

1/3 cup

Granulated Sugar

3 Tbsp

Orgeat Almond Syrup

12

Ladyfingers

as needed

Espresso

as needed

Almonds, toasted, crushed

as needed

Dark Cocoa Powder

Nutrition Per Serving

VIEW ALL

Calories

1657

Fat

97.9 g

Protein

25.3 g

Carbs

169.4 g

Add to plan

Almond Tiramisù

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Cooking InstructionsHide images

step 1

In a bowl of your electric mixer whip up the Eggs (2) until stiff peaks form.

step 2

In a separate bowl whisk egg yolks, Granulated Sugar (1/3 cup), and Orgeat Almond Syrup (3 Tbsp) until light in color and foamy.

step 3

Add in the Mascarpone Cheese (3/4 cup) and keep whipping until you get a smooth cream.

step 4

Using a spoon gently fold in the egg whites.

step 5

Dip 6 Ladyfingers (12) into strong Espresso (as needed), a few seconds on each side. Lay them at the bottom of a glass container. Add in some Almonds (as needed). Cover with half of the cream. Repeat with one more layer of ladyfingers and crushed almonds.

step 6

Finish it off with the remaining cream, more Almonds (as needed), and a dusting of Dark Cocoa Powder (as needed). Store it in your fridge for 3-4 hours before serving it.