One of my favourite recipes in Mad About Macarons is for Tiramisu Macarons (plus there’s a Giant Coffee Macaron with Tiramisu Cream in the dessert chapter). However, the other day, I suddenly thought about switching around the words and dada! With macaron shells steeped in coffee and almond liqueur, I created the base for a Macaron Tiramisu – which also happens to be GLUTEN FREE.
Last weekend my daughter, Lucie, was so excited to make individual tiramisus for dessert. She had learned to make them during an exhilarating 5-day work experience at our new gourmet Italian shop in Saint Germain-en-Laye, La Pizza du Dimanche Soir as part of her last year at French Collège (Year 10 or 9th Grade). Can you imagine how happy she was all day, learning the ropes with such a dynamic and friendly Italian-French team?
Wanting to try out her new skills at home, a bottle of Amaretto liqueur was suddenly marked as URGENT on the shopping list, and so she began dousing her Savoiardi ladyfinger biscuits with the sweet liquid mixed with coffee in a squeezy bottle. Now that she guards this squeezy bottle preciously in the fridge, as a Mum I should check at times that it’s just used for future Tiramisus!
Gluten Free Macaron Tiramisu
Suddenly the Amaretto liqueur’s almond fragrance caught my macaron sensor. What could be better than gluten free macarons as a base instead of the usual sponge fingers?
It works beautifully. Either make one big Macaron Tiramisu or individual portions. Even better, prepare some tiramisu macaron shells in advance (even store for up to 2 months in the freezer). I made a special batch of macarons adding good instant coffee powder while whipping up the whites and used half quantity of ground hazelnuts to replace the almonds – my macaron recipe is all explained in detail in either book.
So not to be confused with Lucie’s classic tiramisu, perhaps I should call this Jillimisu? Or a Tiramacsu?