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Amaretto tiramisu

We are excited to share this series of five vegan Michelin star quality dishes that you can recreate at home. Recipes by Francesco Mazzei – prepared for Peroni Nastro Azzurro:

Roasted vegetable tartlet

Pinsa with roasted garlic

Black ravioli

Vegetable fritto with watercress miso, and this beautiful amaretto tiramisu:



For the sponge fingers:

185 g 00 flour

10 g corn flour

4 g baking powder

1 pinch of salt

100 ml maple syrup

60 ml aquafaba

60 ml soy milk

120 g unsalted butter

For the cream:

350 g vegan cream cheese

50 ml sugar

150 ml double cream

½ vanilla pod

Skin of lemon and orange

Cinnamon powder

Clove powder

For the coffee:

100 ml espresso coffee

50 ml Amaretto di Saronno



For the sponge fingers:

Preheat the oven at 180°C.


In a stand mixer add the maple syrup and the butter, which should be room temperature. Whip until soft and well combined. Pour in the aquafaba and mix. Add all the dry ingredients and mix until smooth then pour in the soy milk. Keep mixing for a couple of minutes.


Transfer the mix into a piping bag. Then, on a baking tray lined with parchment paper form discs of about 2cm in diameter.


Bake for about 15 minutes then leave to cool down completely.


In a mixing bowl, whip the cream cheese with the maple syrup until foamy, add a pinch of cinnamon, half pinch of clove powder and the zest of lemon and orange. Separately whip the cream with the vanilla pod, then combine with the soft cheese.


Soak the biscuits with the coffee flavoured with the Amaretto for about 10 seconds and lay the first one at the bottom of a glass or cup. Cover with a generous layer of the cream and repeat the steps to the top of the glass.


Chill for couple of hours and serve sprinkling the top with cocoa powder.


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JVS: Jewish - Vegan - Sustainable
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