Individual Tiramisu
Classic tiramisu, served in glasses as individual portions. There's boozy espresso soaked Savioardi, sweet mascarpone cream & a dusting of cocoa.
Servings: 6 People
Equipment
- 6 Glasses/Tumblers (See Notes)
- Stand Mixer
- Electric Hand Mixer
- Coffee Machine/Moka Pot
- Mixing Bowls
Ingredients
Marsala Coffee
- 100 g Strong Black Coffee (See Notes)
- 30 g Caster Sugar
- 30 g Marsala Wine
Tiramisu
- 50 g Egg Yolks
- 120 g Caster Sugar
- 500 g Mascarpone (At Room Temperature)
- 30 g Marsala Wine
- 120 g Egg Whites
- A Pinch Of Table Salt
To Assemle
- 12 Savioardi Lady Fingers
- 2 tsp Dutch Processed Cocoa Powder
Instructions
Marsala Coffee
- Brew the coffee then pour into a bowl. Stir in the sugar & marsala then set aside.
Tiramisu
- Add the egg yolks & 50 grams of the sugar into a medium sized mixing bowl then whisk with a handheld electric mixer for 4-5 minutes, on a medium-high speed, until pale, thick & fluffy.
- Add the mascarpone & marsala wine into the egg yolks then whisk on a medium-low speed until smooth & incorporated. This will only take a minute or so. Set this aside for now.Be careful not to over mix the mascarpone as this will cause it to go runny!
- Next, add the egg whites & a pinch of salt into the bowl of a stand mixer then whisk to soft peaks on a medium speed. This will take 1-2 minutes.Make sure that your mixing bowl is clean & dry!
- With the mixer still running, gradually add in the remaining 70g of sugar then once it's all incorporated, increase the mixer speed to medium-high & whisk to stiff peaks. This will take roughly 3-4 minutes.
- Next, gently fold the egg whites into the mascarpone (using a spatula), a third at a time, making sure that the egg whites are just combined before adding in more.Make sure to carefully fold in the egg whites until just combined. We don't want to knock any air out of the mascarpone as this will make it runny.
Assembly
- First, cut each lady finger in half then set to one side.
- To assemble, dunk a lady finger (two halves) into the coffee, letting them soak for 1 second on each side. Place into the bottom of a glass then repeat, so that each glass has a lady finger in.
- Next, add a heaped tbsp of the mascarpone into each glass. Each glass should be half full once you've added the mascarpone in!
- Add another coffee soaked lady finger into each glass then divide the remaining mascarpone between them. There will be enough mascarpone to fill each glass all the way to the top!
- Place the tiramisus into the fridge then leave to chill for at least 5 hours before serving. Dust the top of each tiramisu with cocoa powder just before serving.
Notes
1. Coffee - For my tiramisus, I used espresso brewed with an espresso machine (the equivalent of 3 double shots!) but you could also use a moka pot to brew your coffee.
2. Eggs - You'll need 3 large eggs for this recipe (weighing around 65 grams in the shell). This should equate to 50 grams of yolks & 120 grams of whites. We're using raw eggs for our tiramisu. If you are concerned with eating raw eggs, it’s best to use pasteurised ones (you can buy pasteurised yolks & whites in cartons).
3. Savioardi Lady Fingers - Lady fingers are available to buy from most supermarkets or online. The ones that I use are linked in the post above.
4. Glasses - You'll need 6 glasses for this recipe. I used 280ml glasses/tumblers for my tiramisu.