Heidi's Individual Tiramisu,
as seen on TLSE's South Coast Travel Edit.
1 1/2 cup warm espresso coffee
3 tbsp brown sugar
3 large eggs
1/3 cup super fine sugar (castor sugar)
8 ounce mascarpone cheese
24 ladyfingers (savioardi cookies)
2 tbsp cocoa powder
MIX the coffee and brown sugar together in a small bowl and then place in the fridge to cool.
SEPERATE the eggs.
SET the yolks to one side and place the egg whites into a mixing bowl.
BEAT the egg whites until they are stiff.
IN a second mixing bowl, beat the egg yolks and super fine sugar together until the mixture is a pale yellow colour and has started to thicken. (about 4 minutes)
WHISK in the mascarpone cheese two tablespoon at a time, until well mixed and fluffy.
USE a metal spoon to carefully fold in the egg whites. Turn gently, so you don't deflate the whites, until just combined. You should be left with a very light pillowy cream.
REMOVE the cooled coffee from the fridge and dip a cookie into it so it is just fully saturated without falling apart
THE aim is for a single even layer of soaked cookies and an even layer of cream
SPOON a heaped tablespoon of cream over the cookies, and sprinkle with a little cocoa powder.
REPEAT your layers until your glasses are full.
PUT the tiramisu in the fridge to set, an hour minimum and up to 24hrs.
TO serve dust with cocoa and broken flakes
MORE, from our South Coast adventure.
COOK | Heirloom Tomato Frittata
COOK | Salmon Rilettes
COOK | Herb Roasted Vegetables
RECIPE AND STYLING | Heidi Albertiri, TLSE Editor and Stylist
PHOTOGRAPHY | Lucy Alcorn