DELICIOUS INDIVIDUAL TIRAMISU
 
Prep time
Total time
 
This is a classic Italian Tiramisu with a twist. It's made with a traditional Zabaione custard but calls for almond liqueur instead of the traditional coffee liqueur. It is then assembled in clear glasses, the perfect size for individual servings.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
  • 1 Cup Strong Espresso Coffee, Cooled
  • 6 Large Egg Yolks
  • 1 Cup Granulated Sugar
  • 1½ Cups Mascarpone Cheese
  • ½ Teaspoon Almond Extract
  • 1¾ Cups Heavy Whipping Cream
  • 32 Lady Fingers, Halved
  • ½ cup of Amaretto Almond Liqueur
  • 2 Ounces Good Quality Cocoa Powder
  • 2 Tablespoons Powdered Sugar
Instructions
  1. Brew 1 cup of strong espresso coffee. I make mine in my 6-Cup Bialetti Stovetop Espresso Maker. Set the coffee aside to cool while you prepare your Zabaione.
  2. Add egg yolks and granulated sugar to the top of a double boiler.
  3. Bring the water in the double boiler to a boil, then reduce the heat to simmer.
  4. Using a whisk or electric hand mixer, beat the eggs and sugar continuously for about 8 minutes until the sugar dissolves and the custard thickens and becomes lemon-yellow in color.
  5. Remove the Zabaione from the heat.
  6. Add the Mascarpone cheese and almond extract to the Zabaione.
  7. Beat or whisk until the cheese is well incorporated.
  8. Place the Zabaione in the refrigerator to cool.
  9. Whip the heavy whipping cream until stiff peaks form.
  10. Remove the cooled Zabaione from the refrigerator and pour it into the bowl of whipped cream.
  11. Using a large rubber spatula, gently fold the Zabaione into the whipped cream until it is well combined.
  12. Return the mixture to the refrigerator.
  13. Carefully divide the 32 Lady Fingers into 62 halves. You will use 8 halves for each individual Tiramisu.
  14. Pour the cooled espresso coffee into a small, flat bottom vessel and add the Amaretto Almond Liqueur.
  15. Remove your custard from the refrigerator and assemble your Lady Fingers, coffee/liqueur mixture, and your glasses in a staging area.
  16. I used eight, 8 ounce clear glasses that measured 3.5 inches tall by 3 inches wide.
  17. Quickly dip the halved Lady Fingers in and out of the coffee mixture.
  18. Leave them in too long and the Lady Fingers will fall apart.
  19. Place 6 halves along the outside edge of the glasses.
  20. Using a teaspoon, carefully spoon the custard into the center of the glasses, gently pressing down as you go.
  21. Leave enough room at the top to place 2 more halved Lady Fingers on top.
  22. Add a final layer of custard on top. Repeat this process until you fill all your glasses.
  23. Refrigerate for a minimum of 4 hours.
  24. Just before serving combine cocoa powder and powdered sugar.
  25. Using a small sieve, dust the tops of each individual tiramisu with the sweetened cocoa.
  26. Serve and enjoy!
Notes
This recipe is a perfect amount to fill eight, 8 ounce glasses.
Recipe by After Orange County at http://afterorangecounty.com/2017/02/24/delicious-individual-tiramisu/