Tiramisu with Cinnamon and Coffee

In this page you find some variants of the original recipes.

# 1- Variant of the original recipe “Tiramisu with Cinnamon and Coffee”

Tiramisù with Cinnamon and Apricots and Amaretto

Makes 4-6 servings

  • 1 Cup 8 Oz. (226 g.) Mascarpone cheese (room temperature)
  • 3 Eggs
  • 4 Tbsp of sugar
  • 3 Tbsp of brown sugar
  • 2 Apricots for person
  • Pinch of salt
  • 7 Oz. (200 g.)
  • Sponge cake
  • 1 Cup Amaretto
  • 2 Tbsp of cinnamon powder
  • 2 Tbsp of cocoa powder

Tiramisù with Cinnamon and Apricots and Amaretto

Cut the fresh apricots and bake (untill are soft “die down”) with brown sugar and cinnamon and sweet wine

Wait untill are cold and conserve the juice.

Continue with the preparation of “Basic Cream”

how to make the tiramisù

4. In a separate bowl combine Amaretto and juice of Apricots baked for dipping

5. Cut Sponge Cake into vertical slices exactly 1/4 inch thick. You can use the small pieces to fill in any gaps

6. With a pastry brush moisten the sponge cake with the mixture of Amaretto and Apricots juice

7. For this dessert use one of the following containers: 9×9 cake pan (glass, plastic, ceramic, alluminium): Glasses (8 or more Fl. Oz.): Bowls (8-12 Fl. Oz.) place a layer of the “Basic cream” and then the sponge cake soaked in a coffee with cinnamon.

8. Repeat for 2 layers.

9. Chill at least 2-3 hours before serving