Mini Tiramisus

These Mini Tiramisus are a heartwarming favorite, just in time for Valentine’s Day. The little desserts beautifully blend layers of coffee liqueur ladyfingers with a light and airy mascarpone cream and are finished with a generous dusting of cocoa powder. They taste better the longer their flavors blend, resulting in the perfect make-ahead holiday treat.

Coffee Liqueur:

2 cups coffee or freshly brewed espresso

2 tbsp Amaretto

1 tsp vanilla extract

Mascarpone Filling:

10 oz Mascarpone

2 large egg yolks

¼ cup sugar

1 ½ cups heavy whipping cream

¼ tsp baking salt

Ladyfingers

Cocoa powder for dusting

Pour coffee (or espresso) in deep dish. Add Amaretto and vanilla and whisk until combined.

Using a hand mixer, beat egg yolks and sugar until pale and thick, about 5 minutes. Add Mascarpone and sale and mix again until smooth. In a separate bowl, mix the heavy whipping cream until stiff peaks form, about 5 minutes. Fold the cream into the Mascarpone mix until everything is fully combined, and the texture is light, creamy and airy.

One at a time, dunk both sides of the ladyfingers into the coffee liqueur mix. Make sure to work fast as they can get soggy quickly. Arrange the ladyfingers into the bottom of the cocottes. You might need to cut the ladyfingers into smaller pieces to fit into the round shaped cocotte.

Add a layer of the Mascarpone cream, followed by a dusting of cocoa powder. Add another layer of dunked ladyfingers, followed by another layer of Mascarpone cream. Dust again with a generous layer of cocoa and cover. Let chill for at least 4 hours. The tiramisus will only taste better the longer their flavors meld together, so the longer you chill, the better!