Tiramisù is one of those desserts that’s universally loved. As a child, I was given mascarpone mixed with sugar and coffee which was perhaps contrary to today’s child rearing advice and might have been responsible for some hyperactivity but I couldn’t get enough of it.
Tiramisù takes no time at all to put together and can be made in advance whether you’re making individual portions or a large dish for a feast. The only tricky part is sourcing the traditional ‘ladyfingers’. We substituted Little Beligian’s Speculoos which have so much more flavor and the cinnamon, nutmeg and cloves made the whole dish taste so Christmasy!
Servings: 4 individual cups
3 large egg yolks, room temperature
2 tablespoons granulated sugar
1/4 cup liquor (Marsala wine, dark rum or brandy (debate goes out as to the traditional alcohol- opt for what you prefer or have on hand)
1/2 cup brewed espresso
8 oz mascarpone cheese
16 speculoos cookies (1 bag of original speculoos, you may have some leftover for munching as you assemble)
Shaved dark chocolate for topping
1. In a large bowl with an electric mixer, beat egg yolks and sugar together. Mix for about 5 minutes on high until mixture turns pale yellow and thickens.
2. Add in 2 tablespoons of liquor and 1/4 cup espresso. Stir mixture till all ingredients are incorporated.
3. In a small bowl, combine remaining liquor and espresso.
4. Break your speculoos in order to fit to the bottom of your individual glasses (I broke in 4 pieces for my smallest layer). Dip the cookies quickly in the small bowl of liquor and espresso and place in the bottom of container.
5. Dollop a large spoonful of mascarpone cream in each glass and smooth the top.
6. Repeat with a second layer of speculoos cookies dipped in espresso and mascarpone cream on top.
7. To finish, use a microplane to dust the top with dark chocolate. Cover with plastic wrap and refrigerate overnight.