Recipe for Individual Tiramisu Cups
5 XL eggs, separated
1 1/4 cups caster sugar
2 x 250 g Galbani Mascarpone
1 Italian-style sponge finger biscuits (Boudoir/ladyfinger)
375 ml strong coffee, warm
75 ml brandy
cocoa powder, for dusting
2-3 chocolate flake bars, for serving
fresh raspberries, for serving
Place the egg yolks and caster sugar in a large bowl. Use and electric whisk to mix until it is very thick and creamy. Add the mascarpone and whisk until smooth.
Clean and dry this whisk, then whisk the egg whites in a separate bowl until stiff. Add half the egg whites to the mascarpone mixture and fold in with a large spoon, continuing with the second half and folding until you have a smooth, creamy, mousse-like mixture. Set aside.
Working quickly, cut the finger biscuits into thirds, and divide the pieces into 8 groups of 9 pieces each (for 8 cups of 250 ml capacity each).
Place the coffee and brandy in a shallow flat bowl, then dip 4 cookie pieces at a time into the coffee mixture, and place them into the bottom of each dessert glass/jar. Top with a dollop of the mascarpone mix, then a sifting of cocoa powder. Top with a second round of 5 dipped biscuit pieces, then place the remaining half of the mascarpone mix into a piping bag and pipe dollops of the mixture at the top of each glass to cover the biscuits.
Dust some cocoa powder over the top, then cover with plastic or lids (not touching the mixture) and refrigerate for at least 3 hours.
To serve, add some chocolate flakes and berries on top and serve straight from the fridge.
Note: The biscuits need time to soften in the fridge. If you serve them too soon, the cookies will still be tough. The tiramisu cups keep very well in the fridge for up to 3 days and the flavour improves with time.
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.