Tiramisu - Individuak serves


Coffee.  Chocolate.  Soft creamy clouds over spongy biscuits....
This has to be one of the most desirable desserts on earth, which is why I tend to make this rather regularly.  This is the traditional recipe I learned many years ago without any additions.  I like to make these in individual serve glasses - generous or mini!

6 eggs
6 tablespoons caster sugar
500 g mascarpone
2 cups espresso coffee
20 Savoiardi biscuits
100 ml Kahlua/Tia Maria or other coffee/chocolate flavoured liquor
Dark chocolate (for decoration)
200ml Softly whipped cream

1 packet of Savoiardi biscuits - Italian light dry sponge fingers

Separate the egg yolks from the whites.
Cream the yolks with sugar until pale in colour.
Mix through the mascarpone with a spoon, add half the Kahlua then set aside.
Beat egg whites until stiff peaks form, then fold into the mascarpone mixture.   Spread a layer of mascarpone mixture over the base of a rectangular tray or lasagne dish or in individual glass serving dishes.

Dip the Savoiardi biscuits one at a time in a bowl of cooled espresso coffee and the rest of the liqueur, taking care not to make them soggy.
Place the biscuits side by side on the layer of mascarpone, then spread another layer of mascarpone across the biscuits.

Repeat the process twice, creating lovely layers.
Complete by mixing whipped cream with remaining mascarpone and layering on the top. 
Grate chocolate over the top or dust with cocoa powder and chill for at least two hours before serving (or overnight).

Serves 6 little pigs or 8 normal people