Tiramisu in teacups
I don’t know about you, but I’d rather spend more time making the savory part of the meal than the dessert. For some its the reverse, but I like sweets that are quick to throw together. Tiramisu fits the bill, and if made in little cups, its even easier (and prettier) than a whole layered dish. Who can resist the lure of all that creamy mascarpone layered with coffee soaked biscuits? This fetching version, from my ‘meals in heels’ book, is adorned with ruby red raspberries and shaved chocolate. Its dead easy but just don’t over-whip the cream. Foamy whipped cream isn’t attractive-full stop. Leave it slightly under-whisked, so when you layer it will fall into sexy folds.
tiramisu in teacups
preparation time 20 minutes
chilling time 1 hour
250 ml (9 fl oz/1 cup) very strong hot coffee
60 ml (2 fl oz/1/4 cup) Frangelico, Kahlua or Sambuca
4 egg yolks
100 g (31/2 oz) caster sugar, plus 1 tablespoon extra
500 g mascarpone
125 ml (4 fl oz/1/2 cup) double or whipping cream (48% butterfat)
16 lady finger biscuits (savoiardi)
50 g (13/4 oz) dark chocolate, coarsely grated
100 g (31/2 oz) raspberries
Combine the coffee, liqueur and extra sugar in shallow bowl and stir to dissolve the sugar. Set aside. Beat the egg yolks and sugar in a large bowl for 2–3 minutes or until light and fluffy. Beat in the mascarpone until combined and set aside. Whisk the cream until soft peaks form. It’s important to not over-whisk the cream or it will look foamy and taste grainy. Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture. Spoon a dollop in the bases of 8 teacups, glasses or small bowls, then dip 2 lady fingers into the coffee mixture and layer over mascarpone mixture. Sprinkle over the chocolate and spoon over another dollop of the mascarpone mixture. Top with a couple of raspberries and more chocolate. Refrigerate for at least 1 hour before serving. Refrigerate before garnishing.