INGREDIENTS

For the coffee soaking syrup:

6 ounces very strong coffee, cooled

2 Tablespoons Amaretto

For the tiramisu filling:

2 egg yolks

1 tablespoon granulated sugar

8 ounces mascarpone cheese

1 teaspoon vanilla extract

1 cup heavy cream 

3 tablespoons powdered sugar

2 tablespoons Amaretto 

l (7-ounce) package hard Italian ladyfingers

1/4 cup sliced almonds, toasted

1/2 cup amaretti cookies, crushed (optional)

DIRECTIONS

1. To make the coffee in a percolator: fill bottom reservoir with cold water. Add coffee to basket (about 6 to 8 coupes per cup), place chamber and tube into the percolator. Add coffee to the top chamber (about 2 teaspoons per cup), and place the percolator over medium-high heat source (gas, electric or induction stovetop). Once water is boiling, adjust heat to medium-low, and boil for about 5-7 minutes.

2. Combine the coffee and Amaretto in a shallow bowl and set aside. 

3. In a large bowl, using an electric mixer with whisk attachment, whip egg yolks and sugar until thick and light in color, about 5 minutes.  Add mascarpone and vanilla extract, and mix until smooth.  In a separate bowl, whip heavy cream with powdered sugar and Amaretto until it holds stiff peaks.  Fold the whipped cream into the mascarpone mixture gently. 

4. To assemble the parfaits, cut ladyfingers in half and dip each half into the coffee mixture for just a few seconds. Place 3 halves in the bottom of each parfait glass. Top with a heaping quarter cup of filling.  Repeat process with another layer of ladyfingers and filling.  Cover each dish with plastic wrap and refrigerate at least 2 hours. 

5. Before serving, top with toasted almonds and crushed amaretti cookies. 

Recipe created exclusively for Farberware® Cookware by pastry chef, recipe developer, and food blogger partner, Meghan McGarry of Buttercream Blondie.