Individual Tiramisu

INGREDIENTS

15 Ladyfingers (make THIS recipe!)

1 Cup Espresso

4 Egg Yolks

½ Cup Sugar

1 Cup + 2 tablespoons Heavy Whipping Cream

1 Cup(8 oz.) Mascarpone (Make your own HERE)

Cocoa Powder, for dusting

INSTRUCTIONS

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.