Oh, you know I love a quick, easy and delicious dessert! This is definitely all of those things.
It is not a completely authentic tiramisu recipe, but it is so effortless, so quick, and so tasty! I created it because I wanted to use up some leftover mascarpone, but I’m so glad that it worked out well because I will without doubt be whipping this up in a flash next time I need a quick treat!
You will need some shot glasses or very small ramekins. I think it looks best served in glass so you can see the beautiful coffee biscuits and creamy layers.
Makes 4 mini portions
Takes around 15-20 minutes, plus chilling time.
2 tbsp creme fraiche or double cream
5 sponge fingers
3 shots espresso coffee
2 tbsp cocoa powder and extra for sprinkling
2 tbsp icing sugar
1. Mix the cocoa powder with a 1/4 cup of boiling water, and stir until the powder has completely dissolved. Add the coffee, and if you have any you can add a little marsala wine too (don’t worry if you don’t have any).
2. Cut the sponge fingers into 4 quarters, and soak in the coffee-chocolate for 5 minutes.
3. Mix the mascarpone with the creme fraiche or cream and stir in the icing sugar. You can add more sugar if you like it really sweet.
4. Start layering the glasses. First put a teaspoon of creamy cheese, then a sponge quarter, and keep layering until you fill the glass. Smooth over the top with some cheese, and then decorate with a sprinkle of cocoa.
Chill in the fridge for at least 30 mins before serving. (A couple of hours is better.)
Buon appetito! Enjoy!