Almond Amaretto Tiramisu (No bake!)

March 3, 2025

This feature recipe is brought to you by one of our favourite Canadian companies, Nuts to You Nut Butter Inc. NTY have been dedicated to providing incredible quality nut and seed products for over 35 years and have always focused on supporting organic growers around the globe. 

You may think of nut and seed butters as something you spread on toast, or maybe add to cookie dough or energy balls... but it's time to take your nut-know-how to a whole new level with this simple yet impressive dessert, perfect for any occasion. 

This Nuts to You take on the Italian classic includes a light and toasty almond cream between layers of espresso-soaked ladyfingers for the perfect, rich no-bake dessert.

Almond Amaretto Tiramisu  

INGREDIENTS
For the almond cream mixture

• 3 egg yolks*
• 1⁄2 cup sugar, divided in two equal parts
• 1⁄2 cup 35% heavy cream
• 1 cup mascarpone (about one 275g container)
• 1⁄3 cup Nuts to You Almond Butter Smooth, well mixed
• 3 Tbsp amaretto liqueur such as Disaronno (rum would be a good substitute, if needed)

For the tiramisu

• 11/2 cups good espresso or strong coffee, cooled
• Approx. 24 ladyfingers (about one 200g package)
• 1 Tbsp cocoa powder, sifted
• 2 Tbsp roasted chopped almonds (for garnish before serving)

INSTRUCTIONS

1. Use a hand mixer on high speed to whip egg yolks and 1⁄4 cup sugar in a bowl until very pale and increased in volume, about 3 minutes.
2.  In another bowl, use the mixer on high speed to whip cream and remaining 1⁄4 cup sugar until soft peaks form. Add mascarpone, Almond Butter and liqueur. Mix until just combined, scraping down the bowl at least once to incorporate everything.
3. Add the cream mixture to the egg yolk mixture and fold to combine.
4. Get ready to assemble! Add espresso to a shallow bowl into which you can dip the ladyfingers. Dip half of them, one or two at a time, into the espresso just for a moment then lay them in a single layer on the bottom of an 8”x8” baking dish or standard pie plate. You may break some up to fill in the spaces around the edges. Pour half the almond cream mixture over top and level with the back of a spoon.
5. Repeat with the remaining ladyfingers to create a second layer, and pour the remaining almond cream on top. Level the cream and sift cocoa over top. Allow to sit in the fridge for at least 6 hours, ideally overnight. The ladyfingers need time to fully hydrate.
6. Serve chilled with roasted almonds on top. Store in the fridge for up to 4 days.

Yeild: 8 Servings

* You can use the leftover 3 egg whites to make the NTY Amaretti Cookie recipe.

Photos and recipe by Nuts to You