Individual Tiramisu

In keeping with last week’s “mini” theme I thought I would post a great individual dessert you can serve to a crowd.  These were the perfect sweet ending to an engagement party I threw that I will post about next week.  The best part is that they have to be made in advance, so while there are a lot of layers, they are easy to do and can all be made a day before.  I used 8 ounce glasses from Ikea but any small vessel will do, even plastic.  Grab a bunch of these mini spoons and you are good to go.  If you don’t want to do individual tiramisus then just follow the instructions without breaking up the lady fingers and layer in one large pan.  The special couple had a sentimental attachment to this dish but it turned out to be a real crowd pleaser – almost like coffee and dessert in one!

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Individual Tiramisu (printable version at the end of the post)

Inspiration:  elegant mini desserts
Special Equipment:  24 small glasses and spoons, hand mixer

  • 12 egg yolks
  • 1/2 cup marsala wine
  • 1/2 cup sugar
  • 24 ounces room temperature mascarpone cheese
  • 2 cups of espresso (or 2 cups hot water with 6 tablespoons of espresso powder)
  • 1/2 cup coffee liqueur (like Kahula)
  • 36 lady fingers (found in the Italian section of your grocery store or in the cookie aisle)
  • cocoa for disting

Place the egg yolks, marsala wine and sugar in a heatproof bowl.  In a saucepan add several inches of water and bring to a simmer.  Place the bowl over the water (make sure its not touching) – this is called a double boiler.  Using a handheld mixer beat the egg mixture for 5 to 8 minutes, until the eggs have tripled in volume.  The mixture will be light in color and thickened.

Take the bowl off the heat (carefully) and fold in the mascarpone cheese, trying not to deflate the mixture (room temp is very important here so it incorporates easily).

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Set aside.  In a shallow baking dish combine the espresso and the coffee liqueur.  Break the ladyfingers into a couple of pieces (I broke them into quarters).  Spoon a small amount of the mascarpone mixture into the bottom of the glass.  Dunk two ladyfinger pieces into the espresso mixture, quickly so they don’t fall apart, and pile them into the glass.

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Repeat for 2 more layers and then dust with cocoa powder.  Repeat with the rest of the glasses (I did it in assembly line style which worked well).  Chill overnight and serve.

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Individual Tiramisu

  • Servings: 24
  • Time: 40 minutes, overnight chilling
  • Print

Special Equipment:  24 small glasses and spoons, hand mixer

  • 12 egg yolks
  • 1/2 cup marsala wine
  • 1/2 cup sugar
  • 24 ounces room temperature mascarpone cheese
  • 2 cups of espresso (or 2 cups hot water with 6 tablespoons of espresso powder)
  • 1/2 cup coffee liqueur (like Kahula)
  • 36 lady fingers (found in the Italian section of your grocery store or in the cookie aisle)
  • cocoa for disting

Place the egg yolks, marsala wine and sugar in a heatproof bowl.  In a saucepan add several inches of water and bring to a simmer.  Place the bowl over the water (make sure its not touching) – this is called a double boiler.  Using a handheld mixer beat the egg mixture for 5 to 8 minutes, until the eggs have tripled in volume.  The mixture will be light in color and thickened.  Take the bowl off the heat (carefully) and fold in the mascarpone cheese, trying not to deflate the mixture (room temp is very important here so it incorporates easily).  Set aside.

In a shallow baking dish combine the espresso and the coffee liqueur.  Break the ladyfingers into a couple of pieces (I broke them into quarters).  Spoon a small amount of the mascarpone mixture into the bottom of the glass.  Dunk two ladyfinger pieces into the espresso mixture, quickly so they don’t fall apart, and pile them into the glass.  Repeat for 2 more layers and then dust with cocoa powder.  Repeat with the rest of the glasses (I did it in assembly line style which worked well).  Chill overnight and serve.

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