Cookery advice, please

[Bronte]

Amaretto is just the best. Tiramisu made with Amaretto instead of Marsala is to die for.

Tiramisu is our go to Christmas dessert. The bottle of Amaretto I have is about 10 years old, makes such a difference to the taste. One of my children is working sometimes in a local Italian, for the coffee they have to do individual cups from the machine for the chef to make the dessert, which takes ages to get enough coffee into the plastic bucket the chef said he wanted to x level. At home we've only ever used instant.

 

[Purple]

Good coffee with a drop of Amaretto is lovely.

 

[Purple]

It's also lovely added to this recipe (make sure you use the wholemeal flour). After you fry the pears add sugar and Amaretto to the pan to make a syrup and drizzle over the top of the batter when it's in the cake tin. You'll get a dark sticky sugary almond layer down the edge of the cake.