Category: Dessert, No-Bake Dessert
Cooking Method: No-Bake
Yields:
25 Servings
Difficulty: Easy
Prep Time: 25 Mins
These miniature versions of classic tiramisu look elegant and time-consuming, but they simply couldn’t be easier. Individual dessert glasses give your guests the feeling that they are someone special like you crafted this tiny plate just for them. It really gives the tiramisu an extra pick me up!
Ingredients
Adjust Servings
Instructions
-
For the filling
- Make the sabayon by separating the egg yolks and whites and place egg yolks in a small saucepan over a double boiler. Add the sugar and begin whisking the egg yolks continuously until the yolks reach a temperature of 165 degrees and have a thick, ribbon texture - about 10 min. Allow the yolks to cool.
- While the yolks are cooling, whip the cream until it reaches stiff peaks. When the yolks have cooled, add the mascarpone to the yolks and combine. Stir in the liqueur of choice and then gently fold in the whipped cream in the mascarpone until everything is evenly combined. To assemble
- To fit into the mini dessert glasses, break 1 Savoiardi cookie in half and quickly dip each side into the espresso (about 1-2 seconds each side). Do not let them get soggy. Place the cookie into the glass and top with a large dollop of the filling. Place the filling in a piping bag for an more elegant appearance.
- Top each glass with a dusting of cocoa powder and chocolate shavings. Place in fridge until ready to serve.
- Enjoy!
Notes
Makes about 25 miniature tiramisus.
You must use the hard, crunchy Lady Fingers known as Savoiardi. Anything soft like you see in the bakery section of your grocery store will instantly turn to mush once you assemble the tiramisu. You can find Savoiardi in the cookie section of your grocery store.
[…] Whatever it is, I wanted to bring that feeling to the dessert table. So I chose to make individual tiramisus and strawberry […]