Like the crème brûlée for one, this Paris Pastry Club confection serves the same number of people. But it's even easier than the sugar-crusted custard, because it all comes together in one bowl. The sweet mascarpone and java-drenched finger cookies need only an hour or so in the fridge to meld with one another, with a hefty sprinkling of dark chocolate to tie it all together.
Why this recipe works:
The proportion of coffee-soaked ladyfingers to creamy mascarpone layers is nearly 1:1, which balances out the flavors and means every bite contains plenty of both.
The single-serving size is quick and convenient, and also allows for kidding oneself that this is a reasonable indulgence.
Excerpted from Paris Pastry Club by Fanny Zannotti (Hardie Grant). Copyright (c)2014 . Photographs by Helen Cathcart.
- Yield:Serves 1
- Active time: 20 minutes
- Total time:2 hours, including cooling
- 1 heaped tablespoon caster (superfine) sugar
- 1 egg yolk
- 100 g (3.5 oz) mascarpone
- 6 - 8 Biscuits Cuilli or store-bought sponge fingers
- A cup of strong coffee
- 70% dark chocolate, for topping
Whisk the sugar and egg yolk with a hand-held mixer for 3-4 minutes or
until thick and doubled in size.
Add the mascarpone, a tablespoon at a time, beating well–for at least
for a minute–after each addition. Chill in the fridge while you get on with the layering action.
Soak the biscuits in the strong coffee and place three at the bottom
of a bowl. Cover with half the mascarpone cream. Top with more soaked
biscuits and spread with more cream.
Grate some dark chocolate on top and chill the tiramisu for an hour or two. Dig in with the largest spoon you can find.