makeshift wannabe tiramisu
Dreaming of tiramisu: a big rectangular casserole filled with soft espresso drunken ladyfingers, creamy mascarpone filling... topped with cocoa... Today we’re restricting ourselves to small glasses filled with broken ladyfingers mingling with mascarpone and whipped cream... and brandy... and cocoa!
ingredients:
- 15 ladyfingers about 125 g
- 80 ml cold espresso
- 50-60 ml brandy
- 2 tbsp vanilla sugar heaped
- 200 ml whipped cream
- 250 g mascarpone
- 2 tsp mango-passion fruit jam per glass
- 2 tsp raspberry jam per glass
- about 2-3 tbsp cocoa
how to:
- Make espresso & let it cool.
- Whip the whipping cream with the vanilla sugar until stiff.
- Mix whipped cream & mascarpone until smooth.
- Pour espresso into brandy (or vice versa).
- Add about 2 tbsp espresso-brandy mix to the mascarpone cream & mix.
- Take 6 glasses & start w/ a small dollop of mascarpone cream in each glass.
- Add 1,5 broken ladyfingers.
- Add 2-3 tsp espresso-brandy mix on top of the ladyfingers.
- Add a big dollop of mascarpone cream.
- Add 2 tsp jam to each glasses you like w/ additional fruity kick.
- Add another broken ladyfinger to each glass.
- Add another 2-3 tsp espresso-brandy mix on top of the ladyfingers.
- Add the final layer of mascarpone cream.
- Add generously cocoa.
equipment:
- a handheld electric mixer
Notes
Prep Time: This doesn’t include the chilling time in the fridge (Recommendation: at least 1-2 h).
Each glass had 400 ml.
Per glass you’ll need at least 2,5 ladyfingers.
Brandy: You may substitute brandy with amaretto, orange liqueur, limoncello, marsala...
You may store the tiramisu glasses in the fridge for up to 3 days.
During storage in the fridge the tiramisu will get a little more packed. The ladyfingers will get soft. (My idea of an even better dessert!)