Equipment & Ingredients
4 Small cups
80g Savoiardi sponge fingers
4 tbsp cocoa powder
20g dark chocolate
FOR THE CREAM
250g mascarpone (room temperature)
50g castor sugar
1 very small pinch of salt
FOR THE COFFEE MIX
160g fresh espresso or very strong filter coffee
15g castor sugar
TO MAKE THE COFFEE MIX
Combine the espresso & rum with the 15g of sugar, mix well to dissolve and set aside.
TO MAKE THE CREAM
Crack the eggs, separating the whites from the yolks into two mixing bowls.
Combine the yolks and 50g of castor sugar and whisk for 2-3 minutes until thick and creamy, pale in colour.
Add the softened Mascarpone, rum and whisk together until smooth.
Add a tiny pinch of salt to the egg whites, whisk until stiff peaks.
Add one third of the egg egg to the mascarpone mix, using a spatular gently fold the egg white mix into the cream.
Add the remaining whisked egg whites and fold until incorporated, be careful to not over mix and lose the lightness in the mix.
TO ASSEMBLE THE TIRAMISU
One by one dip the sponge fingers through the coffee mix, soaking for 10 seconds, or until nicely moist and soft.
Drain and place a layer of soaked sponge into of each of the cups.
Add a layer of mascarpone mix
Repeat with another layer of soaked sponge, mascarpone mix.
Place the cups in the fridge for at least 4 hours to set.
Remove from the fridge, dust with coco powder and finsih with grated dark chocolate