By far, my daughter’s favourite 1st birthday food was this easy little crowd pleasing dessert. I have always loved the cream portion of tiramisú, less so the lady fingers dipped in coffee and or/ marsala. I’m a purist- I like my coffee and alcohol separate from my desserts, thank you. I knew I would find a good use for these glass ramekins, leftover from my frenzied post-pregnancy/ post-diabetic Gü mania. It so happens that their capacity is not only perfect for baby cereal but makes an excellent serving size for little tiramisús.
Tiramisú Ramekins makes 20 ramekins
- 9 egg yolks
- 1/2 cup sugar
- 1 cup heavy cream
- 16 oz mascarpone cheese
- 1 tbsp vanilla extract (I used Nielsen Massey vanilla paste)
- Unsweetened cocoa powder for garnish
- Optional raspberries for garnish
- Whip 1 cup heavy cream until stiff peaks are formed; transfer to refrigerator.
- Whisk the eggs and sugar in a heatproof bowl.
- Place the bowl over a pot of simmering hot water and whisk vigorously until mixture reaches 120-140 deg F (the sugar will dissolve and the mixture will feel hot to the touch). Do not stop mixing or the eggs will curdle. Alternatively, beat the eggs with a handmixer while you are tempering them in the hot water bath and skip step 4.
- Move the bowl to a stand mixer. Beat on high for at least 5 minutes, until the eggs are light and fluffy and have doubled in volume.
- Mix in the mascarpone and vanilla.
- Fold in the whipped cream with a spatula.
- Pour into the little ramekins and dust the cocoa on top
- Refrigerate covered with plastic, until ready to serve.
- Optionally, serve with raspberries and/ or a drizzling of melted chocolate. *Note, this recipe contains partially cooked eggs. Consider using pasteurised egg yolks instead.
** I realised after reading over this recipe that I accidentally used whole eggs instead of egg yolks. It was still delicious though and I didn’t notice a difference in taste.