Individual tiramisù

Published on 9 July 2015

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Ingredients and method

The preparation remains in its original order; guided mode is not available for this structure.

Probably Italy's best-known dessert among foreigners and a favourite of Italians. I make plenty in summer.
INGREDIENTS FOR 9/10 BOWLS
500 g mascarpone
1 packet savoiardi (about 35)
150 g sugar for cream
6 very fresh eggs
3 cappuccino cups diluted coffee
1 small glass rum
50 g sugar for coffee
Unsweetened cocoa to garnish
I prepare coffee ahead, sweeten, add 1/2 small glass rum and cool.

I put yolks and sugar in a bowl.

Whites in another.

I whisk yolks electrically until pale and fluffy.

I add mascarpone.

I continue whisking and add remaining half glass rum.

I whisk whites stiff.

I vigorously mix a couple of spoonfuls into mascarpone to soften.

Then gently fold in the rest upwards from the bottom., until even and combined.

I put a tablespoon cream in each bowl.

I dip savoiardi very quickly, up and down, or they fall apart.

I cut and arrange on the bottom.

I cover with cream, then savoiardi again.

I finish with plenty of cream.

I cover and refrigerate several hours, dusting with cocoa before serving.

Original source: https://incucinaconlilly.com/2015/07/09/tiramisu-monoporzione/

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