In honor of Mother’s Day in the United States – May 10th – I thought I’d bring back one of my turn-to desserts – my tiny tiramisus.
You probably already have a recipe for this yummy dessert, but this version is worth a try and couldn’t be easier. A self-proclaimed favourite wicked pleasure, when served in miniature pots they’re even more of a crowd pleaser. And the best part? They can be prepared a day ahead, so May 10th can be all about quality time with your mothers and children!
I personally like to serve them in little vintage cream pots. My favorite ones, pictured here, just happen to be in colours matching the chocolate and cream of the tiramisu (which makes me all the more happy!).
Tiny Tiramisus: The Recipe
For 10 tiny pots like these (or for six slightly bigger servings), you will need:
3 eggs,* separated
50 grams (2oz) of sugar
250g tub of Mascarpone
150ml of strong, black coffee
a generous dose of rum or amoretto
about 20 boudoir biscuits
some good quality dark chocolate, grated
a dessert spoon of good quality cocoa powder
*this recipe contains raw eggs
First, beat together the egg yolks and the sugar until pale in colour. Beat the mascarpone separately to soften it, then add it to the egg yolks.
Whisk the egg whites until they form soft peaks, and gently add to the cream and egg mix.
Pour the coffee and rum into a shallow bowl, and break the biscuits into two or three to quickly dip them into the coffee.
Now, simply layer biscuits and cream mix until your pots are full. In the tiny pots, I can only do two layers of each, and in larger verrines, I can do three.
To finish, sprinkle your grated chocolate over the top, and pop into the fridge. Sieve some cocoa over the pots when you are ready to serve them.
I hope you love my mini version of tiramisu, and, whether you are a mother or a daughter (or both), enjoy Mother’s Day! Bon appetit!
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