Mini Tiramisu

In large heatproof bowl over saucepan of barely simmering water, beat egg yolks with 2 tbsp (25 mL) of the sugar and 2 tbsp (25 mL) water until pale and thickened, about 2 minutes. Let cool to room temperature.

In separate bowl, stir mascarpone cheese until smooth and softened. Stir in one-third of the egg mixture; stir in remaining egg mixture.

In another bowl, whip cream with 2 tbsp (25 mL) of the remaining sugar. Fold one-third into cheese mixture; fold in remaining whipped cream.

In small bowl, stir together remaining sugar, 4 tsp (20 mL) hot water, coffee granules and marsala until sugar is dissolved. Break 2 of the ladyfingers into quarters. Set aside.

Drop 1 tbsp (15 mL) of the cheese mixture into each of eight 1/2-cup (125 mL) martini glasses or ramekins. One at a time, dip whole ladyfingers about halfway into coffee mixture; place in martini glasses with undipped end extending above rim. Dip ladyfinger quarters into coffee mixture; press into cheese mixture in glasses. Sprinkle with about half of the chocolate. Divide remaining cheese mixture among glasses; sprinkle with remaining chocolate. Refrigerate for 3 hours. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours.)

Source : Canadian Living Magazine: January 2007