makeshift wannabe tiramisu
Servings: 6
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 or 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!)