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Ingredients
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Tiramisu
Assorted Mini Desserts (makes an assortment of 12-16 pieces)
Method
Tiramisu
- 1
Prepare custard (zabaglione style)
In a heatproof bowl set over (not touching) simmering water, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened, about 4–5 minutes. Continue whisking over the warm water until the mixture is thick and ribbons form, about 6–8 minutes total. Remove from heat and let cool for 2–3 minutes.
- 2
Finish mascarpone cream
Whisk the mascarpone in a separate bowl until smooth. Fold the slightly cooled yolk mixture into the mascarpone until fully incorporated and smooth. In another bowl, whip the heavy cream with vanilla and a pinch of salt to soft peaks. Gently fold the whipped cream into the mascarpone mixture until homogeneous and airy. Refrigerate while assembling.
- 3
Prepare coffee dip
Stir the cooled espresso with the coffee liqueur (if using). Place the liquid in a shallow dish for quick dipping of ladyfingers.
- 4
Assemble tiramisu
Quickly dip each ladyfinger (1–2 seconds per side) into the coffee mixture — do not soak. Arrange a single layer of soaked ladyfingers in a 9x13-inch (or similar) dish. Spread half of the mascarpone cream over the ladyfingers in an even layer. Repeat with a second layer of dipped ladyfingers and finish with the remaining mascarpone cream, smoothing the top.
- 5
Chill and finish
Cover the tiramisu with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld and for the dessert to set. Just before serving, dust the top evenly with unsweetened cocoa powder and sprinkle grated dark chocolate if using.
Assorted Mini Desserts
- 6
Chocolate ganache cups
Place the semisweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour over the chocolate. Let sit 1 minute, then whisk until smooth to make ganache. Allow to cool until thickened but still pourable. Spoon or pipe ganache into mini tart shells or small molds. Chill until set (about 30–45 minutes).
- 7
Mini fruit tarts
If using puff pastry: preheat oven to 200°C (400°F). Cut pastry into 12 squares, gently press into a greased mini muffin or tart pan, brush with melted butter, and dock the centers lightly. Bake until golden (10–12 minutes). Cool. Fill each baked shell with a tablespoon of vanilla pastry cream, top with fresh berries, and dust with powdered sugar. If using pre-made tart shells, simply fill and top.
- 8
Lemon curd bites
Fill prepared mini tart shells or small spoons with lemon curd. Top with a small dot of whipped cream and a raspberry or blueberry. Chill until serving.
- 9
Cookie crumb bars / cheesecake bites
Combine crushed cookies/graham crackers with melted butter. Press into the base of a small square pan or individual molds to make a firm crust. Chill 15 minutes. Spoon or pipe a layer of vanilla pastry cream or sweetened whipped cream on top and garnish with a berry and mint leaf. For a richer bite, fold some cream cheese into the pastry cream before topping.
- 10
Plating and garnish
Arrange a selection of the chilled mini desserts on a platter: ganache cups, fruit tarts, lemon curd bites, and crumb bars. Add extra fresh berries and mint leaves for color. Lightly dust finished pieces with powdered sugar just before service.