Tiramisu Cups

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CONTINUE BEATING OVER A PAN OF SIMMERING WATER FOR 10 MINUTES, THEN LEAVE TO COOL.

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MIX TOGETHER MASCARPONE, RUM AND VANILLA, FOLD IN THE CUSTARD AND WHISKED DOUBLE CREAM.

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DIP LADYFINGERS INTO COOLED STRONG COFFEE AND SPICED RUM, PLACE INTO INDIVIDUAL GLASSES.

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COVER WITH A LAYER OF CREAM MIXTURE, THEN GRATE OVER CHOCOLATE. REPEAT WITH ANOTHER LAYER.

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SIFT OVER COCOA POWDER AND CREATE CHOCOLATE CURLS FROM MELTED DARK CHOCOLATE.

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Tiramisu Cups

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Spiced rum and coffee sponge, zabaglione custard and cream filling.

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Strong coffee Spiced rum Ladyfingers Egg yolks Sugar Dark chocolate Mascarpone Heavy cream Vanilla extract

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BEAT EGG YOLKS AND SUGAR UNTIL CREAMY. GRADUALLY BEAT IN RUM AND VANILLA UNTIL LIGHT AND AIRY.

BEAT EGG YOLKS AND SUGAR UNTIL CREAMY. GRADUALLY BEAT IN RUM AND VANILLA UNTIL LIGHT AND AIRY.

STEP 1

CONTINUE BEATING OVER A PAN OF SIMMERING WATER FOR 10 MINUTES, THEN LEAVE TO COOL.

CONTINUE BEATING OVER A PAN OF SIMMERING WATER FOR 10 MINUTES, THEN LEAVE TO COOL.

STEP 2

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MIX TOGETHER MASCARPONE, RUM AND VANILLA, FOLD IN THE CUSTARD AND WHISKED DOUBLE CREAM.

MIX TOGETHER MASCARPONE, RUM AND VANILLA, FOLD IN THE CUSTARD AND WHISKED DOUBLE CREAM.

STEP 3

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DIP LADYFINGERS INTO COOLED STRONG COFFEE AND SPICED RUM, PLACE INTO INDIVIDUAL GLASSES.

DIP LADYFINGERS INTO COOLED STRONG COFFEE AND SPICED RUM, PLACE INTO INDIVIDUAL GLASSES.

STEP 4

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COVER WITH A LAYER OF CREAM MIXTURE, THEN GRATE OVER CHOCOLATE. REPEAT WITH ANOTHER LAYER.

COVER WITH A LAYER OF CREAM MIXTURE, THEN GRATE OVER CHOCOLATE. REPEAT WITH ANOTHER LAYER.

STEP 5

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SIFT OVER COCOA POWDER AND CREATE CHOCOLATE CURLS FROM MELTED DARK CHOCOLATE.

SIFT OVER COCOA POWDER AND CREATE CHOCOLATE CURLS FROM MELTED DARK CHOCOLATE.

STEP 6

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