Tiramisu is one of my all time favorite desserts. It’s light, creamy and delicious, the perfect finish to a decedent meal. I’m a big fan of making “bite size” desserts so I leave my guests feeling full but not uncomfortably so. I have a set of round bottom shot glasses that are perfect for these little desserts.
This dish is best made well ahead of time. It needs several hours to set and the longer it sits the better it tastes. I recommend making it the day before you want to serve it.
Bite Size Tiramisu
Makes 6 servings (depending on the size of your dish)
- 18 Nilla cookies
- 1 cup of espresso or strong coffee (cooled)
- 1 tablespoon of your favorite liqueur (I used a chocolate liqueur) or rum *You can leave this out if you prefer
- 1 1/2 cups (8 ounces) of mascarpone cheese
- 3 large eggs separated
- 1/4 cup of white sugar
- 1 teaspoon of vanilla extract
- cocoa for dusting
NOTE: The recipe I use contains raw egg whites. If you have any concerns about using raw egg whites you can use a pasteurized product (Burnbrae Farms makes one) OR you can substitute the egg whites for whipped cream. Simply beat 3/4 cup of whipping cream and replace it for the egg whites.
Mix the liquor, vanilla and tablespoon of the sugar together in a small bowl and set aside.
Put a pot of water on the stove to simmer. In a heat proof bowl beat the egg yolks, 2 tablespoons of the coffee mixture and 3 tablespoons of sugar together. Place the bowl over the just simmering pot of water. Beat continuously until the mixture doubles in volume (about 8-10 minutes). You can use a whisk or an electric hand mixer if you prefer.
Remove the mixture from heat and beat in the mascarpone cheese until it is smooth and creamy.
In a separate bowl beat your egg whites OR whipping cream until it hold stiff peaks.
Gently fold the eggs or whipped cream into the cheese mixture until it is fully incorporated.
Dip a Nilla cookie into the remaining coffee mixture and then place it in the bottom of your glass. Repeat with each glass. Put a small scoop of the filling in each glass. Repeat until you have three layers of cookies and filling in each glass (your top layer will be filling). Place in the fridge for at least 4 hours but preferably overnight.
When you are ready to serve dust the top of each dessert with cocoa. Serve and enjoy!