Tiramisu-tini

These elegant boozy desserts will look as delicious as they taste with 2 layers of creamy dreamy coffee flavored custard dusted with layers of dark cocoa powder. This recipe creates three single serving desserts, with a splash of Kahlua that gives it a little coffee kick and adds a delicious twist to this Italian classic.

12 lady fingers, (store bought)

1 egg, separated

4 Tbsp. sugar, divided

½ cup mascarpone

4 Tbsp. kahlua, divided

⅓ cup espresso coffee

2 Tbsp. baking cocoa powder

3 martini glasses for serving

Tiramisu consists of different layers, there are the lady fingers, an espresso mixture, and the delicious cream, not to mention the dust of cocoa powder.

To create the espresso mixture, add 1 Tbsp. of sugar to the espresso and stir it as it dissolves. Next, mix in 1 Tbsp. of Kahlua. 

To make the custard, beat the egg yolk and 3 tbsp. sugar till thick and pale yellow, about 4 minutes. Add 3 Tbsp. kahlua and the mascarpone, mix till incorporated.. 

In a separate bowl with clean beaters, whip the egg white to stiff peaks. Gently fold 1\2 the egg whites into the custard to lighten the mixture. Once it is combined, finish adding the egg whites and minimize the strokes so the egg whites do not get deflated.  

Now it is time to begin assembling the Tiramisu. Start by placing 4 lady fingers in each martini glass. Place 3 biscuits up the sides of the glass and break the fourth in half in the middle of your trio. 

Then spoon the espresso mixture over the lady fingers so they can absorb the mixture. Thoroughly coat each of the sponge like biscuits so that they are saturated, this should only take a few spoonfuls per cookie and will not use up all of the mixture.

Add a scoop of custard to the glasses and smooth it out so that it is even before sifting a layer of cocoa powder on top. Add another light layer of the espresso mixture. Then continue with a second layer of custard, and divide the rest of the mixture evenly between the 3 glasses. Finish the dessert off with another dusting of cocoa and let set for about 30 minutes before enjoying.

This recipe may also be made a day ahead and refrigerated overnight!