An easy Tiramisu recipe served in individual glasses. These Mini Tiramisu are a delicious way to end an Italian meal, and they are also perfect for entertaining.
To make the coffee
To make the cream filling
To assemble the Tiramisu
HOW TO MAKE ESPRESSO
To make espresso for this recipe, you can:
* Brew your favourite coffee how you like (weak or strong)
* Use instant espresso powder
* Use 4-5 coffee capsules (I use strong ristretto espresso capsules)
* You can also use decaffeinated coffee
WHAT TYPE OF ALCOHOL TO USE
For an extra pick-me-up, add 1-2 tablespoons of your favourite liqueur to the espresso, such as:
* brandy
* Frangelico
* Bailey’s
* Kahlua
MAKE A CLASSIC TIRAMISU
To make a classic tiramisu in 20 cm/8 inch square dish, double the above recipe. You may need more or less ladyfinger biscuits, depending on the size of your dish and the size of your biscuits.
SERVING PREGNANT WOMEN & CHILDREN
This recipe contains raw egg. Please take the appropriate cautions when serving pregnant women and children. You can omit the egg yolk from the cream filling without too much effect on the taste and texture. You can also use decaffeinated coffee.
KEEP IN THE FRIDGE
Due to the raw egg and cream content in this recipe, I recommend keeping it in the fridge for no more than 2 days.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/tiramisu-recipe/