Sunday Magazine Recipe: Individual tiramisus
Tiramisu has been always been my favourite dessert. Whenever I eat at Italian restaurants, I go straight to the dessert menu to check if they have tiramisu and if so, I'll base what I order for my main around that. I'm obsessed. My version is classic – nothing too crazy, just really, really delicious.
250g tub mascarpone
50ml Baileys Irish Cream, or similar
250ml strong filter/plunger coffee
12 store-bought sponge fingers, cut in half (about 3 fingers per serving)
2 tsp Dutch-processed cocoa powder
50g 70% dark chocolate
In the bowl of an electric mixer whisk cream, mascarpone and Baileys until combined and thick.
Place coffee into a shallow dish and dip in a few sponge finger halves at a time until they are soaked, but not too soggy. Take four serving glasses. Layer the sponge fingers in each until you have used up half. Spread over half the creamy mixture. Using a cheese grater, grate three-quarters of the chocolate into the serving glasses.
Repeat the sponge finger layer, finishing with the creamy layer. Cover and chill for at least an hour.
To serve, dust with cocoa powder and grate over remaining chocolate. Store covered in the fridge for up to 3 days.
Photo: Emma Boyd