Wow your Valentine this year by making these Amaretto Tiramisu Hearts! These delectable desserts are sure to win any heart!
Valentine’s Day is fast approaching!
Today I’m going to show you some different ways to show your love… through food of course! 🙂
I’ve made two different versions of Amaretto Tiramisu Hearts, they are made almost the same. The only difference is the topping.
I topped one by dusting some Cocoa Powder over it, and the other one is topped with a Cranberry Coulis. Both are equally Orgasmik in flavor! 🙂
And, I’ve included a bonus recipe of some delectable Chocolate hearts… just for you. 🙂
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Amaretto Tiramisu Hearts
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 2-4
- Category: Dessert
- Cuisine: Vegetarian
Ingredients
For the Amaretto Tiramisu Hearts:
- 30 Amaretto Cookies
- 1/4 cup Espresso Coffee (room temperature)
- 8oz Whipped Cream
- 3 Eggs
- 8 Tbs Sugar
- 12oz Mascarpone Cheese
- Unsweetened Cocoa Powder for dusting
- Heart molds
For the Cranberry Coulis:
- 1 cup dry all natural Cranberries
- 1 cup Water
- 1 tsp Allspice
- 1/4 tsp Cayenne
For the Chocolate Hearts:
- 10 Amaretto Cookies
- 1/2 cup Almonds
- 1 cup Pure Organic Cacao Powder
- 2 Tbs Agave
- 2 Tbs Almond Milk
- 1 Tbs Earth Balance Olive Oil Buttery Spread
- Pastry Bag
- Small heart shaped freezer molds
Instructions
For the Amaretto Tiramisu Hearts:
- Crush Amaretto Cookies, then wet with Espresso Coffee
- In a medium bowl whisk the Whipped Cream, then mix in 2 Tbs Sugar
- In two separate bowls separate Egg Whites and Egg Yolks
- Beat the Egg Whites until light and foamy
- Beat Egg Yolks and 6 Tbs of Sugar until thick and creamy
- Fold the Egg Whites into the Whipped Cream
- Fold the Egg Yolks into the Whipped Cream
- Whisk together gently from the bottom up
- Add Mascarpone and repeat whisking with a spatula until all is uniform and smooth
- Set your heart mold onto a plate
- Set in the Amaretto Cookie mixture and press well making a 1/4 inch layer
- Layer Mascarpone Cream over the cookies creating about 1/2 inch layer
- Repeat creating a second layer of each (this will make a total of 2 heart molds)
- Remove heart mold and dust Cocoa Powder over one of the hearts
- Make the Cranberry Coulis to top the second heart with
- In a small saucepan add Cranberries and Water
- Bring to a boil, add the spices and cook until water is completely absorbed
- Transfer the compote to a blender and blend until thick and smooth, if it’s too thick add a bit more water
- Top second heart with this mixture
For the Chocolate Hearts:
- Blend Almonds in food processor until finely grated (set aside 3 Tbs to place in freezer mold, see below)
- Add Amaretto Cookies and blend well
- Add Cacao, Agave, Almond Milk, and Earth Balance, blend until smooth and creamy
- Scoop content into a pastry bag
- Place the Almond shavings set aside at the beginning evenly into heart shaped freezer molds
- Place chocolate mixture in pastry bag and squeeze half way into each heart mold over Almonds set aside at the beginning
- Place freezer mold in freezer for about 1 hour
Notes
If you don’t have a pastry bag, you can use a plastic ziplock bag and cut a tip off of the bottom corner to make it similar to a pastry bag.
Heart molds to make Tiramisu were approximately 3 1/2 inches in width.
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