Cute and convenient, these mini tiramisu serve up all the layers of silky mascarpone and coffee-liqueur soaked sponge that make this dessert famous.
- 3 eggs, separated
- 80 g (⅓ cup) caster sugar
- 1 vanilla bean, split and seeds scraped
- 500 g mascarpone
- pinch of salt flakes
- 1 scant tbsp icing sugar
- 16 savoiardi biscuits
- 500 ml (2 cups) freshly brewed espresso coffee
- Dutch cocoa powder, for dusting
- dark chocolate shavings, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 4 hours or overnight
- Place the egg yolks and caster sugar in the bowl of an electric mixer fitted with the whisk and whisk for 5 – 6 minutes or until very pale and fluffy. Add the vanilla bean seeds and stir well, then gently whisk in the mascarpone, ensuring there are no lumps.
- In a separate very clean bowl, whisk the egg whites and salt until soft peaks form. Add the icing sugar and keep whisking for a further 2–3 minutes or until glossy and firm. Gently fold the whisked egg whites into the mascarpone mixture.
- Place the coffee in a shallow bowl. Dunk half the savoiardi in the coffee (one at a time or they will go soggy), break them in half, then nestle 2 halves each in the base of 8 cappuccino cups. Dollop a few tablespoons of the mascarpone mixture into each cup, then repeat with the remaining savoiardi, coffee and mascarpone mixture.
- Loosely cover the filled cups with plastic wrap, then refrigerate for at least 4 hours or overnight.
- Just before serving, dust generously with the cocoa powder and, if you like, a few dark chocolate shavings.
Silvia Colloca shares her Italian family secrets in the brand-new third season of Cook like an Italian.