Amarguinha isn't just for drinking. Its intense bitter almond flavour transforms any classic dessert into something different. It doesn't sweeten like other liqueurs. It deepens. And the result is always surprising.
Here are three recipes to get you started, with easy-to-find ingredients and results worth tasting.
01 Recipe
Almond Tart with Amarguinha
The most iconic Algarve dessert, with a touch of the region's liqueur
Ingredients - 8 servings:
- 250g ground almonds
- 200g sugar
- 4 eggs
- 100g melted butter
- 3 tablespoons Amarguinha
- 1 teaspoon vanilla
- Sliced almonds for decoration
Preparation:
- Preheat oven to 170°C.
- Beat eggs with sugar until creamy.
- Add melted butter, Amarguinha and vanilla. Mix well.
- Fold in ground almonds until combined.
- Pour into a greased tin and decorate with sliced almonds.
- Bake for 35 to 40 minutes, until golden and firm.
- Let cool before serving.
Tip: Serve warm with whipped cream and a shot of very cold Amarguinha on the side.
02 Recipe
Tiramisu with Amarguinha
The Algarve version of the Italian dessert.
Ingredients - 6 servings:
- 250g mascarpone
- 3 eggs, separated
- 80g sugar
- 200ml cold espresso coffee
- 4 tablespoons Amarguinha
- 200g ladyfingers
- Cocoa powder for decoration
Preparation:
- Beat egg yolks with sugar until pale.
- Add mascarpone and mix until a smooth cream is formed.
- Whip egg whites until stiff peaks form and fold into the mixture.
- Mix cold coffee with 2 tablespoons of Amarguinha.
- Quickly dip ladyfingers and place them on the bottom of the dish.
- Cover with mascarpone cream. Repeat layers.
- Refrigerate for at least 4 hours. Dust with cocoa before serving.
The difference: Amarguinha adds complexity. The result is a less cloying tiramisu with a bitter almond note that makes it unique.
03 Recipe
Amarguinha Ice Cream
No ice cream maker needed, and with only four ingredients, the easiest and most surprising dessert
Ingredients - 4 servings:
- 400ml whipping cream
- 200g condensed milk
- 4 tablespoons Amarguinha
- 50g chopped toasted almonds
Preparation:
- Whip cold cream until stiff peaks form.
- Mix condensed milk with Amarguinha.
- Gently fold in the whipped cream.
- Add chopped almonds and mix carefully.
- Pour into a lidded container and freeze for at least 6 hours.
- Remove from freezer 5 minutes before serving.
Why you don't need an ice cream maker: The alcohol in Amarguinha prevents large ice crystals from forming, which gives it a smooth texture without the need for stirring during freezing.
Before you start
Start with less
Amarguinha has an intense flavour. In new recipes, always try with less before adjusting. You can always add more, but you can't take it away.
Don't overheat it
Alcohol evaporates with heat and the flavour can intensify too much. In oven recipes, add it at a low temperature or off the heat.
Pairs well with chocolate and coffee
These two ingredients enhance the bitter almond notes of Amarguinha. They are the safest starting point for experimenting.
Also works in savoury dishes
An Amarguinha reduction with butter and orange makes a surprising sauce for duck or pork. The bitterness balances the fat in an unexpected way.
Get Amarguinha for your recipes
With delivery to Portugal in 2 to 4 business days.
