Individual Tiramisu

By vealam

Ingredients

• Ladyfingers:
• 1 Cup + 2 tablespoons All-purpose Flour
• 6 Egg Yolks
• 1 teaspoon Vanilla
• 6 Egg Whites
• 1/2 Cup minus 1 tablespoon Superfine Sugar
• Powdered Sugar, for dusting
• Mascarpone:
• 2 Cups Heavy Cream(make sure it's not UHT pasturized or ultra-pasturized)
• 1 Tablespoon Lemon Juice(fresh)
• Tiramisu:
• 15 Ladyfingers
• 1 Cup Espresso
• 4 Egg Yolks
• 1/2 Cup Sugar
• 1 Cup + 2 tablespoons Heavy Whipping Cream
• 1 Cup(8 oz.) Mascarpone
• Cocoa Powder, for dusting

Details

Servings 6
Adapted from thekitchenmccabe.com

Preparation

Step 1

Ladyfingers:
Preheat the oven to 400 degrees.
Line 2 Baking sheets with parchment paper or non-stick mats.
Sift the flour twice and set aside.
Place the egg yolks and vanilla in a mixing bowl and whip on high until pale yellow and thick, about 5 minutes. Set aside.
In a separate and very clean bowl, beat the egg whites and sugar to stiff peaks.
Add the whipped egg yolks to the egg whites and very gently fold in until only a few yellow streaks remain.
Add the sifted flour and gently fold in until just barely combined. Take care not to overwork the batter.
Scoop the batter into a large piping bag fitted with a large round tip.
Pipe into long fingers across the prepared baking sheets.
Dust with powdered sugar using a fine mesh sieve and let sit for one minute. Dust one more time with powdered sugar and bake in the preheated oven for about 10 minutes, or until lightly golden brown.
Use as needed. Store in an airtight container or freeze, if desired.

Mascarpone:
Heat the cream on medium heat in a saucepan until just simmering(stir frequently to avoid the bottom scalding).
Add the lemon juice to the cream and continue stirring until the cream curdles. You will not see it separate into little pieces mixed with whey, rather it will thicken enough to heavily coat the back of your spoon.
Place 4 pieces of slightly dampened cheesecloth layered together over a fine mesh sieve and set on top of a bowl.
Pour the cream into the sieve and let sit out on the counter until completely cooled. Do not press on the cream, or squeeze!
Cover the bowl and sieve with plastic wrap and refrigerate overnight.
Use as desired for desserts and other dishes.
Will keep for 1 week.

Tiramisu:
Place Ladyfingers in a 9x13 baking dish. Pour the espresso over them evenly and allow to soak while you make the mascarpone filling.
Place the egg yolks, sugar, and 2 tablespoons of the heavy cream in a small saucepan and whisk together well. Place over medium heat and whisk constantly, until the sugar is dissolved and the custard thickens(enough to coat the back of a spoon). Remove from heat, scrape into a large mixing bowl and let cool completely.
In another bowl, beat the remaining heavy cream to stiff peaks. Set aside.
Add the mascarpone to the cooled custard and whisk together until smooth. Gently fold in the whipped cream until well combined. Place filling in a large piping bag fitted with a large round tip.
TO ASSEMBLE:
Ready 6 small serving dishes or ramekins. Place one ladyfinger(cut in half to fit) in the bottom of each serving dish or ramekin. Pipe a layer of filling over the top of each ladyfinger. Continue to layer espresso-soaked ladyfingers and mascarpone filling until you reach the top of the serving dish. Try to end with a layer of filling. Scrape the tops of each dish with knife to leave a smooth surface. Dust the tops of each dish with cocoa powder.
Refrigerate for several hours or overnight.

Instructions