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Amaretti tiramisu semifreddo
1 cup espresso, cooled
4 egg yolks
½ cup castor sugar
500g mascarpone
2T Kahlua
30 amaretti biscuits
crushed amaretti biscuits and edible gold leaf, for decorating
Beat egg yolks and sugar until thick, pale and creamy. Add mascarpone and liqueur and mix until just combined. Spread ¹⁄³ of the mix over the base of a lined loaf pan. Dip amaretti biscuits in the coffee, one at a time, forming a single layer over the mascarpone. Repeat layers, finishing with mascarpone. Cover with foil and freeze until firm. Allow to soften at room temperature for 5 minutes before turning out. Decorate with biscuits and gold leaf.
Click to see other great coffee inspired recipes:
Amaretti tiramisu semifreddo
Rib-eye steaks with coffee glaze
Doughnuts with latte cream
Irish coffee tart
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