Mini Tiramisu
Dry crisp ladyfingers, sometimes labelled savoiardi, work better than the soft ones in this recipe.
Servings: 8
Ingredients:
Mini Tiramisu
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per Serving: about | - |
| cal | 279 |
| pro | 5 g |
| total fat | 22 g |
| sat. fat | 13 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 186 mg |
| sodium | 27 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 10% |
| folate | 9% |
-
4 egg yolks
1/3 cup (75 mL) granulated sugar
8 oz (250 g) mascarpone cheese
1/3 cup (75 mL) whipping cream
4 tsp (20 mL) instant coffee granules
4 tsp (20 mL) marsala, brandy or water
10 crisp ladyfinger cookies
1 oz (30 g) bittersweet chocolate, grated
Preparation:
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.)
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
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