Rich and creamy Tiramisu made into individual servings.
- 28 ladyfingers
- 1/3 cup warm espresso
- 2 tbsp grated chocolate
- 3 egg yolks
- 1/4 cup sugar plus 2 tbsp
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 2 tbsp confectioners' sugar
- 1/2 tbsp dark rum or imitation rum
- Garnish: unsweetened cocoa powder chocolate curls
Cut about 1/4 off end of each lady finger; brush one side of each ladyfinger with espresso and sprinkle with chopped chocolate.
Arrange ladyfingers in circle inside of round mould. I used a large round cookie cutter, find any container that will fit ladyfingers tightly into a circle. Set aside.
In a bowl using an electric mixer at high speed, combine egg yolks and sugar, beat for 6 minutes. Slowly mix in the mascarpone until mixture is uniform.
In a separate bowl using electric mixer at high speed, whip the cream, confectioners' sugar and rum until stiff peaks form.
Fold the whipped cream into the mascarpone mixture.
Fill ladyfinger bowls with custard, tie ribbon around lady finger bowl to hold in place, garnish with cocoa powder and chocolate curls.
Refrigerate for at least 1 hour before serving.
Calories: 891kcal | Carbohydrates: 70g | Protein: 16g | Fat: 61g | Saturated Fat: 35g | Cholesterol: 455mg | Sodium: 175mg | Potassium: 168mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2290IU | Vitamin C: 0.3mg | Calcium: 172mg | Iron: 3.3mg