Tom Kerridge's Tiramisu Pots
These luxurious little dessert pots are the perfect end to an Italian-themed meal - or any meal in fact. Light and creamy but with a depth of flavour from the espresso, marsala and coffee liqueur. A real treat.
Ingredients
Mascarpone filling:
Method
- Make the espresso first and pour it into a shallow dish. Stir in the marsala and coffee liqueur and set aside to cool.
- Place the egg whites into a bowl and whisk with an electric hand whisk until soft peaks form. Continue to whisk whilst adding 1 tablespoon of sugar. Let that incorporate before adding the second tablespoon of sugar. Continue whisking until stiff peaks form then remove and set aside.
- Add the egg yolks and the remaining sugar (75g) to a second mixing bowl and whisk for 3-4 minutes or until thick and pale. Add half the mascarpone and whisk again until smooth then repeat with the remaining mascarpone, making sure there are no lumps.
- In a third bowl whisk the double cream until thick, then fold through the mascarpone mixture with a metal spoon. Next, take a spoonful of the whisked egg white and mix it into the cream and mascarpone until incorporated. Add another large spoon of egg white, gently folding it through and taking care to knock out as little air as possible. Repeat with the remaining egg whites until everything is combined then set aside.
- Assemble the dessert in six 375ml glasses. Cut all the savoiardi biscuits in half. Dip 2 pieces of savoiardi at a time into the coffee mixture for a few seconds then lay them in the bottom of each glass. Drop a large spoonful of the mascarpone mixture over the soaked biscuits along with a thin dusting of cocoa and grated chocolate. Next take 3 halves of biscuit, dip these into the coffee mixture and lay them on top of the mascarpone mixture in each glass. Add another layer of mascarpone, cocoa and chocolate, another layer of 2 savoiardi halves then a final layer of the mascarpone.
- Sprinkle the top of each dessert liberally with cocoa and grated chocolate. Refrigerate for a minimum of 2 hours or ideally overnight before serving.
Rate this recipe
Overall Rating:
4.00
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