Active Time

　　25 min

　　Total Time

　　7 hr (includes chilliing)

　　In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.

　　

Ingredients

Makes 6 servings

　　3 large eggs, separated

　　5 tablespoons sugar, divided

　　1/2 pound mascarpone (about 1 cup) at room temperature

　　Pinch of salt

　　1/2 cup chilled heavy cream

　　1 cup brewed espresso or very strong brewed coffee, cooled to room temperature

　　5 ounces amaretti (crisp Italian macaroons; 30 to 40, depending on size)

　　

Step 1

Beat together yolks and 2 tablespoons sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.

　　

Step 2

Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 tablespoons sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.

　　

Step 3

Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.

　　

Step 4

Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours.

　　Cooks’ notes:

　　•The eggs in this recipe are not cooked.

　　• Tiramisu can be chilled up to 1 day.