Individual Tiramisu is a cute treat and a great twist on a classic. imagine a Tiramisu all to yourself?
I suppose everyone has a memory of the first time they tried Tiramisu. The layers of creamy mascarpone, laced with coffee and liqueur, coated in chocolate and cocoa.
My first taste was in Florence, Italy.
On a rare day off, from my job cooking for tour groups in a Villa just off the Piazza Michaelangelo, we were kidnapped by Franco, a local businessman. I say kidnapped, because he squashed four of us into his tiny Fiat at about 10 am and we headed out towards the hills with no clear idea of our destination. Experience in matters to do with Italians told us to relax and enjoy as, there is little point in arguing. Our journey through the Tuscan countryside on a sunny day was punctuated by stops into quaint little places for coffee and later to a small trattoria for lunch. We were the only patrons for lunch that day, but we were treated like long lost family. The amazing sweet fresh tomatoes and the fried sage leaves, the creamy buffalo mozzarella and the pasta with a rabbit ragu and at the end of this incredible meal was the Tiramisu.
Unfortunately they had also plied all of us with a great deal of alcohol and the drive home to the Villa was a little perilous. Franco had the radio on full pelt singing all the way, while we luckily, were mostly oblivious to the speed and the bends in the road and singing along with him.
Here is my version of of Tiramisu inspired by Valli Littles’ in Delicious Magazine. I’ve altered the layers and the filling to suit the way I usually make it.
: I used an individual cake tin tray for this recipe.
Individual Tiramisu for Easter
- 150 gm soft butter
- 220 gm caster sugar
- 2 large eggs
- 220 gm plain flour
- 100 ml strong coffee 5 Tablespoon, cooled
- Coffee syrup.
- 150 ml strong coffee
- 50 ml liqueur (Tia Maria Triple Sec Grand Mariner)
- 40 ml orange juice
- 150 gm sugar
- 3 whole eggs separated
- 40 gm caster sugar superfine
- 1 Tablespoon extra caster sugar
- 250 gm marscarpone
- 1/2 vanilla bean or extract
- 100 gm bar of dark chocolate grated or peeled with a peeler
- 10 gm Dark cocoa for dusting
- 1 packet Easter eggs
- Oven temperature 170 C or 325 F. You will need 6 round ramekins depending on size, to mould the tiramisu's. The cake is cut to the size of the ramekins
- Beat the butter and sugar until light and fluffy add the eggs and beat well. Add the sifted flour and baking powder alternatively with the coffee.
- The batter should be light and easy to spread. If it seems too thick and gloppy add a Tablespn extra of milk.
- Line a flat baking tray with paper and spread the mixture just over 1 cm or 1/2 inch thick. If the tray is small you may need two trays. Bake at 170 C / 325 F for approx 8 minutes, then check by touching lightly with your fingers and if cooked it should spring back. to check if it is cooked. A couple more minutes may be needed. Take out of the oven and cool. Meanwhile
- Put all of the ingredients for the coffee syrup into a saucepan, except the liqueur, (coffee, sugar, orange juice) and bring to a boil. Turn down and simmer for 1 minute without reducing . Add the liqueur and set aside to cool. You can refrigerate it if you like.
- Beat the egg yolks and sugar till very light and doubled in volume. Add the marscapone and beat till just combined ( dont over mix)
- Empty this into another bowl and clean the whisk and bowl very carefully. Beat the egg white until light and frothy. Then slowly add the extra sugar and beat till soft peaks form ( double volume ). Fold 1/2 the whites into the marscapone mixture and then add the rest folding very gently.
Put the tiramisu together
- Cut the cake into 12 circles with a cutter that fits the size of your mould. (Put a paper collar around the inside of each mould in your tray if you dont have removable bottomed tins like mine ) Brush each piece of cake with the reserved syrup, generously then place into the mould. Continue with all six then divide the mascarpone between the moulds. Sprinkle each with a generous amount of grated chocolate. Paint the tops with syrup and put onto the top pressing down gently. Refrigerate for several hours or preferably overnight.
- To serve. Unmould by running a knife around the outside of the mould, or removing the paper,and cover the tops with chocolate and a sprinkling of cocoa then place an Easter egg onto each one