Toasted Almond Tiramisu Parfaits

By: Meghan McGarry

  • Yield:

    4 Parfaits

  • Cuisine:


  • Course:



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
  • 1 (7-ounce) package hard Italian ladyfingers
  • 1/4 cup sliced almonds, toasted
  • 1/2 cup amaretti cookies, crushed (optional)


To make the coffee:

  1.  In a Farberware Yosemite, 8-Cup Stainless Steel 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.

To make the filling: 

  1. 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.

 To assemble the parfaits: 

  1. 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.
  2. Before serving, top with toasted almonds and crushed amaretti cookies.


Toasted Almond Tiramisu Parfaits

Make this super-simple, no-bake take on a classic dessert, with just a Yosemite stovetop percolator.

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