I received a Pizzelle oven for my birthday from my super sister, needless to say that I have been on a Pizzelle-athon ever since.  I love a good Tiramisu, so why not substitute the lady fingers for a round crispy almond flavored pizzelle and layer it like a napoleon!  Here we go!

Amaretto Pizzelle (you will have extra pizzelles, but I had no problem chomping them, just make sure to save 16 for 4 Pizzelle Tiramisu)

  • 1 3/4 Cup Cake Flour
  • 2 tsp. Baking Powder
  • 3/4 Cup Sugar
  • 3 Eggs
  • 1/2 Cup Butter, melted than cooled
  • 1 tsp. Vanilla
  • 1/2 tsp. Almond Extract
  • 1 1/2 tsp. Amaretto

Sift the flour and baking powder together.  In a bowl whisk sugar and eggs until well combined.  Pour in melted butter and flavorings, whisk until incorporated.  Using a rubber spatula mix in the dry ingredients.

Heat up your pizelle oven until it is hot.  I have learned to keep a bowl of veggie oil with a pastry brush nearby, because I had to oil the griddle each time I made a new pizzelle.  This is time consuming and if you aren’t in the mood, just buy some Almond flavored pizzelles at the store, you will need sixteen total to make four Pizzelle Tiramisus. (plural?)

As you are baking off the pizzelles, you can make your fillings.

  • 8 oz Heavy Whipping Cream
  • 1/4 Cup Sugar
  • 1 tsp. Vanilla

Beat whipped cream until soft, then slowly add sugar until the cream is stiff, add in vanilla. Don’t overbeat or it will turn into butter!

Divide the whipped cream into 2 bowls.

Amaretto Cream

With the one half of the whipped cream  mix in 1 Tblsp. of Amaretto, this is not for the kiddos, because we will not be cooking out the liquor. A small sample bottle of Amaretto is plenty for this recipe and also a little extra for the baker!

Espresso Marscapone Cream

With the other half of the whipped cream mix in 4 oz Marscapone Cheese and 1 1/2 tsp. Instant Espresso Coffee

Put both creams into the frig to stay cold.

Take a 6 oz bag of Semi Sweet Chocolate Chips and pulse them in the Cuisinart until finely chopped, set aside 1/2 cup into a small bowl and plop in 1 1/2 tsp Crisco, microwave until melted at 30 second intervals, stir, this will take 1 minute total.

Set up your assembly station, let the fun begin!

On a platter lay one pizzelle, then either using a spoon or a pastry bag with no tip, put a layer of Espresso Marscapone Cream, a generous sprinkle of finely chopped chocolate then a pizzelle, then a layer of Amaretto Cream, generous sprinkle of finely chopped chocolate, pizzelle, Espresso Marscapone Cream, the last sprinkle of finely chopped chocolate, then a topper of the pizzelle (approximately  2 Tblsp. of creams in between each layer.)  On the top pizzelle I drizzled 1 Tblsp. of Amaretto, for an extra almond punch.  When assembling the next  Pizzelle Tiramisu start with the Amaretto cream first, so you don’t run out of either flavor.  Use the melted chocolate and zig zag it over the top pizzelle.

If you have some cocoa powder, or you can even use a packet of Swiss Miss Cocoa, dust the top using a fine mesh strainer.

I like this look, you can decorate with a strawberry fan or fresh raspberries on the side.  Go crazy with the sifted cocoa, even on the plate surrounding the dessert.

You can serve it now, while the pizzelles are still crisp, I wrapped them up in saran wrap overnight so the flavors have a chance to mingle and the pizzelles could slightly soften.

If you are not a fan of caffeine you can find decaf instant espresso.  This is what I should of used, I was quite awake after eating one.  This is very rich, but it sure will put a “zing” into your Spring!


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