Friday, March 18, 2016

Mini Tiramisu in a Bowl










I love Tiramisu, and these mini Tiramisu's make amazing  food gifts as well as Purim Mishloach Manots.


MINI TIRAMISU IN BOWL
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Total Time: 2.5 hour to overnight  | Serves 6 |  Dairy


INGREDIENTS


 INSTRUCTIONS

2 -3 cups strong plunger quality coffee, cooled to room temp

3 tablespoons Tia Maria
or coffee liqueur of choice


3 eggs, separated

1⁄3 cup fine sugar 

250 g mascarpone cheese
or cream cheese softened with
2-3 tbsp of heavy cream


1 cup heavy cream
(anything that will hold the peaks)


250 g ladyfingers - I used Vicenzovo brand

TOPPING
cocoa powder, for dusting











1.  Prepare your 2-3 cups of coffee, set aside and allow to cool.

2.  Put the egg yolks and sugar in a large bowl. Beat with electric mixers until the mixture goes pale and thick. Add mascarpone and beat until combined. 

3.  Whip the heavy cream until stiff peaks hold, and fold gently into the mascarpone mixture.

4.  Beat the egg whites to soft peaks, ensure your bowl is perfectly clean. If there is any grease, it won't whip properly. Fold the whites into the mixture as well.

5.  Mix in the liqueur into the coffee. Dip each biscuits in coffee one at a time - as fast as possible (this is key) you want to avoid overly softened lady fingers. 

6.  Layer in your bowls or containers, covering the whole bottom.

7. Top with spoon fulls of mascarpone and spread out evenly.

8. Repeat with remaining biscuits and mascarpone, finishing with a creamy layer. Smooth the surface and dust with cocoa using a fine mesh sieve or strainer.

9. Refrigerate for at least 2 hours or overnight.

NOTE: These freeze great as well. Wrap them up beautifully and they make wonderful gifts or desserts on-the-go.