Thursday, April 24, 2014

Tiramisu' in a ramekin

This version of tiramisu' is with amaretti instead of ladyfingers, which convey a more complex flavor and texture. Plus the round shape of the amaretti is a perfect fit for ramekins. The dose below is for 6 servings, so you will need 6 ramekins.  


3 eggs, separated
4 tbsp granulated sugar (or caster sugar, preferably)
8 oz of good mascarpone (either a true Italian brand (not just italian sounding) or the fresh mascarpone from Whole Foods
14 amaretti
1 pinch of salt
about 1 tbsp of dark rum (optional but recommended)
good quality dark chocolate (I used Lindt 70%)
unsweetened powdered chocolate for dusting
freshly made espresso (unsweetened)-enough to soak the amaretti


Using a mixer (either a hand mixer or stand mixer) at high speed, make a sabayon with the egg yolks and sugar and until they form a thick cream

fold in the mascarpone and mix at low speed until smooth and no lumps  (this may take a few minutes but do not increase the speed because the cream will separate)

In a separate bowl beat the egg whites (to which you have added a pinch of salt) until they form soft peaks (note, you won't be using all of the egg whites, probably just half of the yield)

Fold the egg whites into the mascarpone cream and mix in with a spatula until well incorporated.

mix in the rum

chop the chocolate for layering and shred some for dusting on top along with the powdered chocolate (I chopped the chocolate on a cutting board with a kitchen knife, and shredded some with the small hole shredder side of a grater )

Soak the amaretti in the espresso, then  place them  at the bottom of the ramekins (one amaretto per ramekin)
spoon one layer of the mascarpone cream
sprinkle with the chopped chocolate
place another espresso soaked amaretto on top
spoon another layer of mascarpone cream
dust with the shredded chocolate and powdered chocolate
place the ramekin on a tray and cover with clear wrap
refrigerate for a few hours

Serve and enjoy :o)

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