Small Batch Tiramisu
Ingredients
Makes
- 24 ladyfingers (savioardi) cookies (storebought or from recipe below)
- 3 large eggs, separated
- 1/3 cup (65 grams) plus 1 tablespoon (13 grams) granulated sugar, divided
- 1 8.8-ounce (250 ml) package mascarpone
- 1/3 cup (80 ml) sweet or dry marsala
- 1 cup (235 ml) strong, warm espresso coffee
- A couple tablespoons of your favorite cocoa powder, for sifting over
Preparation
- In a medium bowl, beat egg whites until stiff.
- In a larger bowl, using same beaters, beat egg yolks and 1/3 cup sugar until thick and pale yellow, 3 to 4 minutes.
- Beat in mascarpone cheese until combined, and continue beating another minute for extra fluff.
- Beat in marsala until smooth.
- Gently fold in egg whites until combined, trying not to deflate the mixture. It will be a loose, soft, creamy custard.
- In a small bowl wide enough to dip cookies into, combine the espresso and 1 tablespoon sugar. Set aside.
- To assemble:
- Dip first cookie in espresso mixture until almost fully saturated but not falling apart. Break in half and place side-by-side in the bottom of an ~8oz cup.
- Spoon 2 generous tablespoons (I use a measuring spoon, but heaped a little) cream over and dust with cocoa powder.
- Dip two biscuits in espresso mixture and break in half. Place 3 of the halves on top of the cocoa powder, cover with another 2 generous tablespoons of cream and cocoa powder.
- Dip a 4th biscuit in the espresso mixture, break it in half, and place these two halves plus the leftover half from the previous layer on top of the cocoa.
- Dollop more cream over and repeat with remaining cups.
- If you can bear it, let cups chill in fridge overnight to set. Before eating, you can dust them with fresh cocoa powder for a prettier look.