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
Ingredients
- 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
Mascarpone Cream
- 3 whole eggs separated
- 40 gm caster sugar superfine
- 1 Tablespoon extra caster sugar
- 250 gm marscarpone
- 1/2 vanilla bean or extract
garnish
- 100 gm bar of dark chocolate grated or peeled with a peeler
- 10 gm Dark cocoa for dusting
- 1 packet Easter eggs
Instructions
- 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
Coffee Syrup
- 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.
Marscapone Cream
- 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
Love the story as much as I love your lovely little tiramisu.
LOVE the idea of cute individual tiramisu 🙂
These are really cute! I absolutely adore this Italian classic…it now looks even better done individually.
These petite tiramisu look extremely tempting!
Now I would much prefer this to a bunch of Easter eggs! Looks lovely 🙂
I love your individual easter themed tiramisu’s. They are so cute. I love Valli’s recipes, they are always so inspiring.
Oh I love them 🙂 peeeerfect for Easter
Thank you Nic, for your comment, thanks jennifer and I would much prefer this for Easter too Monica
While I don’t remember the first time I had tiramisu (obviously not memorable for a reason!) I do remember the best – a little cafe in Venice. It was unbelievable. Your little stacks are so cute – love that plate too!
Tiramisu is definitely one of my most favorite desserts EVER and I love how these come in single serving portion sizes! So cute!
Thanks Joaane
These little tiramisu look so gorgeous on that serving plate…a really lovely dessert for Easter…or anytime 🙂
Thanks anna
Gorgeous. I think Valli Little is one of Australia’s best recipe developers. We once stayed with French friends in the southof France and would have an extra glass of wine when dining out so wecould cope with our hosts driving. I guess it’s a European thing!
Yes I think so… you just face the car in the direction you want to go and pout the foot on the gas!
Lol! My family are French and all my Aunties and Uncles that live over there are mental drivers. They all have a serious case of lead foot!
You are very lucky, you casn go and visit, just stay out of cars
Sooo goood!!! Now I want Tiramisu for breakfast 😉
Sadly you are unable to eat it miss!
I know! 🙁 My sister in law (who loves her desserts) went all out last year for my birthday as she must have felt quite sorry for me always missing out. She made a massive bowl of gluten free Tiramisu right from scratch. I believe she even made the lady fingers herself. OMG it was divine!
How very lovely of her… and nice for you!
What a lovely presentation for tiramisu–I’ve never seen it presented so well. I will definitely try to plate it this way next time I make it.
Thanks Victoria x
I would be more than happy to be kidnapped and driven through the Tuscan countryside! What a great day. Your tiramisu looks like a lovely way to relive it, and the Easter eggs on top are so cute.
Correct Lisa. It wasnt so terrible
Oh TANIA! These are so lovely! I’ve made tiramisu but these individual ones are just elegant and show the layers so lusciously!
Thanks Susan. They were quite nice
Those individual tiramisu desserts look incredible. And I love the little silver Easter eggs decorating the top of the desserts – such a good idea for Easter.
Hi Charlie Louie, thank you
oh what a divine story. Reminded me of eat pray love, although I hope you werent in her predicament. I’m ashamed to say I have only tasted HOMEMADE tiramisu very recently. It was stunning and so much better than ‘other’ ones
T x
Hey thanks. Every thing home made is better isn’t it?
That looks like a lovely treat for Easter Tania! And I was just talking to Maeve about your stories on Kangaroo Island last night! 🙂
Really?. How nice is that. Thank you for commenting Lorraine
I adore tiramisu and these little individual ones are perfect. Yum!
oh my! They look GORGEOUS.