This, my friends, is my favorite dessert of all time.
I used to think it was something I could only get at nice Italian restuarants. Mascarpone is expensive to buy and ladyfingers are non existent in my neighborhood. Well, pre-made ladyfingers.
As it turns out, you can make your own mascarpone for a fraction of the cost. Same goes for the ladyfingers. I recently posted both recipes. Click HERE to see the mascarpone recipe and HERE for the ladyfingers. Both are simple to make and let me tell you, homemade ladyfingers are much better than the pre-made variety.
Basically, this means my family will have Tiramisu much more frequently now. Probably too frequently.
I have a confession:
I had to google “how to make coffee” before starting this recipe.
For real. But I am not a coffee drinker. My body can just not handle that much caffeine. Though I do enjoy a decaf iced mocha every now and then. It’s one of my favorite treats.
Anyway, make sure to give your ladyfingers a thorough soaking of espresso before layering in these little individual Tiramisu cups. If that means you need to use more than 1 cup of the espresso that the recipe suggests, that is fine. But get them good and coffee-soaked.
I suggest 6 serving dishes for this recipe, but it really depends on the size of your dishes. The ones pictured are about 6 ounces in capacity, so if you use 4 ounce ramekins, this dessert will make a few more than 6. If you want, you can make it as one large dessert, as well. I would guess an 8×8 pan would work well if you wanted to go that route.
I’ll stick with the mini’s. You know how I like my individual desserts.
More Individual Desserts:
- Place Ladyfingers in a 9x13 baking dish. Pour the espresso over them evenly and allow to soak while you make the mascarpone filling.
- Place the egg yolks, sugar, and 2 tablespoons of the heavy cream in a small saucepan and whisk together well. Place over medium heat and whisk constantly, until the sugar is dissolved and the custard thickens(enough to coat the back of a spoon). Remove from heat, scrape into a large mixing bowl and let cool completely.
- In another bowl, beat the remaining heavy cream to stiff peaks. Set aside.
- Add the mascarpone to the cooled custard and whisk together until smooth. Gently fold in the whipped cream until well combined. Place filling in a large piping bag fitted with a large round tip.
- TO ASSEMBLE:
- Ready 6 small serving dishes or ramekins. Place one ladyfinger(cut in half to fit) in the bottom of each serving dish or ramekin. Pipe a layer of filling over the top of each ladyfinger. Continue to layer espresso-soaked ladyfingers and mascarpone filling until you reach the top of the serving dish. Try to end with a layer of filling. Scrape the tops of each dish with knife to leave a smooth surface. Dust the tops of each dish with cocoa powder.
- Refrigerate for several hours or overnight.