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Individual tiramisu

 
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Photography: Brett Stevens/Styling: Yael Grinham
Photography: Brett Stevens/Styling: Yael Grinham

Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Favourite flavours: Chocolate

Individual tiramisu
INGREDIENTS

2 tablespoons ground coffee
1½ cups (375ml) boiling water
2/3 cup (160ml) marsala
3 eggs, separated
¼ cup (55g) caster sugar
500g mascarpone
¼ cup (60ml) marsala, extra
½ cup (110g) caster sugar, extra
375g (36) small sponge finger biscuits
1 tablespoon cocoa powder, approximately
METHOD

Using the coffee and boiling water, prepare coffee in a plunger. Pour into medium bowl; stir in the marsala.

Beat the egg yolks and sugar in a small bowl with an electric mixer until fluffy.

Beat the mascarpone and extra marsala in a large bowl with a wooden spoon until well combined. Gently fold in the egg yolk mixture.

Beat egg whites and extra sugar in a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture.

Dip biscuits, a couple at a time, into coffee mixture until they start to soften, then arrange around the sides of 12 tumblers (300ml capacity). Spoon any leftover coffee mixture over the top of the biscuits.

Divide the mascarpone mixture among tumblers. Cover, refrigerate overnight. Just before serving, dust tops with sifted cocoa.
 
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