Another individual/ bite size dessert from my kitchen. I planned for tiramisu shooters for thanksgiving. The recipe is simple but assembling then in separate dessert cups is a little time consuming but worth every effort. The display looked amazing.
What do we need?
- 1- 8 ounce mascarpone cheese
- 3/4 cup whipping cream
- 3 egg yolks
- One pack – lady fingers
- 5-6 Tbs- Strong instant espresso coffee powder.
- 2-3 cups hot water
- 2-3 Tbs. grand mariner liquor
- 3/4 cup confectioners’ sugar
- 1 tsp. Vanilla extract
What do we do?
- Bring the mascarpone to room temperature and mix in half the confectioners’ sugar and keep aside. Do not whip too much as mascarpone tends to get thin very quickly.
- Whip up the heavy cream with a little sugar and if desired then you may 1 tsp of instant espresso mix. Keep aside.
- On a double boiler add the egg yolks and the remaining sugar. Whisk them with a hand blender until the yolks are creamy. Make sure that the eggs do not cook too much and they must not be runny either. Keep aside to cool.
- In a bowl mix hot water and instant espresso mix to make a strong espresso coffee.
- Add grand mariner and vanilla extract to the coffee.
- Fold the egg yolks and cream (save some cream for topping) into the mascarpone mixture.
- Fill up a piping bag with the mascarpone mixture and another piping bag with the left over cream.
Let’s assemble the Tiramisu in dessert cups
- Dunk 1 ladyfinger in the espresso not more than 3-5 seconds or until completely soaked. Ladyfingers tend to quickly soak up a lot of liquids so be cautious of not over soaking.
- Break the ladyfingers to fit at the bottom of your dessert cup and form the lowest layer.
- Then generously pipe in the mascarpone mixture over the ladyfinger layer.
- Repeat the above process to make a second layer of ladyfinger and mascarpone.
- Top it up with a layer of cream and sprinkle some espresso on the cream.
Your tiramisu shooters are ready to serve!