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Amaretto Tiramisu

This beautifully simple Amaretto Tiramisu dessert can be prepared in just 15 minutes and requires no baking. It has a light airy texture and packs a rich, almond flavour that isn't overly sweet. 
This dessert will only be as good as the quality of amaretti biscuits and amaretto liqueur that you use. Traditionally the amaretto flavour came from the small bitter almonds that grew in Northern Italy. Unfortunately many of the commercial brands now use synthetic almond essence. 


  • 250mg mascarpone
  • 4 medium eggs, separated
  • 4 level tablespoons of sugar
  • 3 cups Perbellini Amaretti biscuits, roughly crumbled
  • 30ml Bepi Tosolini Saliza Amaretto Liqueur
  • Whole amaretti for garnish (optional)
  • Fresh seasonal berries, for garnish (optional)


  1. Using a mixer or egg beater, beat the egg yolks with 2 tablespoons of sugar until the texture is thick and creamy.

  2. Add mascarpone and the amaretto liqueur to the egg yolk mixture and gently mix until well combined.

  3. In a separate bowl, beat the egg whites and the remaining 2 tablespoons of sugar, until egg whites are firm and form stiff peaks.

  4. Gently fold egg white mixture into the mascarpone mixture, a little at a time until fully incorporated. The resulting cream should be soft and fluffy.

  5. Divide the crushed amaretti evenly between 6 classes or small bowls.
    Add the mascarpone mixture evenly into each glass. Garnish with amaretti and fresh berries.

TIP: You can serve immediately, but if allowed to sit refrigerated for a few hours, the liqueur will soak into the crumbled amaretti creating a moist layer of crumb.






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Enoteca Sileno
920 Lygon Street, Carlton North 3054 VIC Australia


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