Instructions

For the Amaretto Tiramisu Hearts:

1. Crush Amaretto Cookies, then wet with Espresso Coffee
2. In a medium bowl whisk the Whipped Cream, then mix in 2 Tbs Sugar
3. In two separate bowls separate Egg Whites and Egg Yolks
4. Beat the Egg Whites until light and foamy
5. Beat Egg Yolks and 6 Tbs of Sugar until thick and creamy
6. Fold the Egg Whites into the Whipped Cream
7. Fold the Egg Yolks into the Whipped Cream
8. Whisk together gently from the bottom up
9. Add Mascarpone and repeat whisking with a spatula until all is uniform and smooth
10. Set your heart mold onto a plate
11. Set in the Amaretto Cookie mixture and press well making a 1/4 inch layer
12. Layer Mascarpone Cream over the cookies creating about 1/2 inch layer
13. Repeat creating a second layer of each (this will make a total of 2 heart molds)
14. Remove heart mold and dust Cocoa Powder over one of the hearts
15. Make the Cranberry Coulis to top the second heart with
16. In a small saucepan add Cranberries and Water
17. Bring to a boil, add the spices and cook until water is completely absorbed
18. Transfer the compote to a blender and blend until thick and smooth, if it’s too thick add a bit more water
19. Top second heart with this mixture

For the Chocolate Hearts:

1. Blend Almonds in food processor until finely grated (set aside 3 Tbs to place in freezer mold, see below)
2. Add Amaretto Cookies and blend well
3. Add Cacao, Agave, Almond Milk, and Earth Balance, blend until smooth and creamy
4. Scoop content into a pastry bag
5. Place the Almond shavings set aside at the beginning evenly into heart shaped freezer molds
6. Place chocolate mixture in pastry bag and squeeze half way into each heart mold over Almonds set aside at the beginning
7. Place freezer mold in freezer for about 1 hour