Tiramisu, or Italian trifle, is the perfect pud for an adult dinner party – it’s light, creamy and gives that all-important coffee kick. It’s also quick and easy to assemble, and requires no cooking. Try these miniature versions for a variation on the traditional theme.
You’ll need (serves 4):
- 100ml/3½fl oz of strong espresso coffee, preferably made freshly from ground, roasted coffee beans
- 2 – 3 tablespoons of coffee liquer – try Kahlua or Tia Maria
- 4 boudoir (sponge finger) biscuits, available in most large supermarkets or delicatessens
- 2 large or 3 small egg whites
- 250g/9oz mascarpone cheese
- 2 tablespoons icing sugar
- 2 – tablespoons of sherry, or other strong sweet wine
- Cocoa powder, chocolate shavings and chocolate-covered coffee beans, to decorate
What to do
Make up the fresh coffee in your usual way, and let it cool completely. Mix in the coffee liqueur. Break each sponge finger into small pieces, and divide them between four small glass bowls, or shallow stemmed cocktail glasses. Pour the coffee mixture over the bicuits, making sure there are no dry bits left sticking out – push the biscuits down with a spoon if necessary until they’re completely submerged.
Whisk the egg whites in a clean bowl until they form soft peaks. Test that the eggs are sufficiently whisked by tipping the bowl slightly; the whisked mixture shouldn’t move.
In a separate bowl, beat together the mascarpone, icing sugar and sherry until completely smooth and blended. Use a metal spoon to fold the egg whites into the cheese mixture, taking care to keep as much volume as possible.
Spoon the mixture over the biscuits, one spoonful at a time so that it falls in attractive swirls. Chill the bowls for half an hour in the refrigerator, then dust with cocoa and top with chocolate shavings. Add a chocolate-covered coffee bean to the top of each dessert, and serve.