Tiramisu Jars Food

TIRAMISU JARS

Steps:

• 1. Whip the cream with the sugar and vanilla extract until stiff, then fold in room-temperature mascarpone cheese. 2. Combine the cooled espresso with the coffee liqueur, then individually dip each ladyfinger in themixture and place them close to one another on your dish or in your jar. 3. Layer on some of the cream mixture and repeat layers of cream and ladyfingers. 4. Garnish with cocoa powder or shaved milk chocolate and refrigerate for at least 4 hours. Bon appetito!

TIRAMISU CUPS RECIPE

Steps:

• Brew the espresso or a very strong coffee. If making coffee use about the double amount of coffee powder you would normally use. Pour into a bowl and let cool slightly until needed. Add 2 tablespoons of the Amaretto to the coffee.
• Beat the heavy cream until soft peaks form. Add the vanilla extract and gradually start adding the sugar while continuing to beat until the heavy cream is stiff.
• In another bowl, gently stir the mascarpone and the remaining 10 tablespoons Amaretto until smooth. Don't overmix or the mascarpone will become runny.
• Gently fold the whipped heavy cream into the mascarpone mixture.
• Fill the mixture into a piping bag fitted with a large nozzle (alternatively use a spoon).
• Pipe some of the mascarpone cream into the jars.
• Break each ladyfinger into three pieces. Dip them for just a moment into the coffee and place them into the jars.
• Cover with more mascarpone.
• Add another broken and soaked ladyfinger on top and cover with more mascarpone.
• Cover the jars with their lids or plastic wrap and refrigerate for at least 8 hours.
• Sieve the unsweetened cocoa powder on top before serving.

MINI TIRAMISU

Steps:

• Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
• Combine the espresso and rum in a shallow bowl.
• Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
• Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
• Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.