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.
- 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