It's Christmas tree time in the Hirsch household! Due to circumstances, we're having an early Sunday Christmas lunch (that doesn't mean we won't be having another on Christmas Day) We've got turkey and a bunch of mixed roasted veg crisping up nicely in the oven, and every little extra addition that entails a typical christmas lunch.
And of course, the tree is currently being assembled. Fun times!
But dessert is where this post is at. These individual tiramisu in glasses are the prettiest desserts to serve after a lunch like this. Not to mention that they're so moreish! With the slight warmth of the alcohol, the coffee and chocolate, with the smooth, rich cream..... It's just as well that they're individually portioned! It's a pretty simple dessert to put together, and it tastes as though much more work has gone into it- they make for an impressive display to end off a nice lunch. You could even play around with some chocolate and create some stylish toppings to jazz this dessert up even more!
And of course, the tree is currently being assembled. Fun times!
But dessert is where this post is at. These individual tiramisu in glasses are the prettiest desserts to serve after a lunch like this. Not to mention that they're so moreish! With the slight warmth of the alcohol, the coffee and chocolate, with the smooth, rich cream..... It's just as well that they're individually portioned! It's a pretty simple dessert to put together, and it tastes as though much more work has gone into it- they make for an impressive display to end off a nice lunch. You could even play around with some chocolate and create some stylish toppings to jazz this dessert up even more!
In the rush of getting the dessert to the table, I didn't get the photos I wanted taken, so excuse the slightly blurred image, and lack of any others!
From Karen Martini: Cooking at Home
Ingredients:
300ml espresso coffee
3 1/2 tbsp marsala
1 1/2 tbsp brandy
1 1/2 tbsp Kahlua or other coffee liqueur
1 1/2 tsp vanilla essence
3 free-range eggs, separated
75g caster sugar
300g mascarpone
20g cocoa powder
100g good quality dark chocolate chips
150g savoiardi biscuits
Directions:
Chill six fancy 300ml glasses. In a large bowl, combine the coffee, marsala, Kahlua, brandy and vanilla.
In a separate bowl, beat the egg yolks and caster sugar with an electric mixer until light and fluffy. Then, fold in the mascarpone cheese. If lumpy, use the electric mixer to smooth the mixture out some more.
In another bowl, beat the egg whites until soft peaks form, then fold these into the yolk mixture too.
Dust the base of the glasses with a little cocoa powder, and sprinkle on some of the chocolate, too. Add a generous spoonful of mascarpone mixture to each glass.
Dip the biscuits into the coffee mixture for 3 seconds, a few at a time, cut them in half and then place criss-crossed onto the mascarpone. Take a teaspoonful of the coffee and drizzle onto the biscuits.
Then, repeat with the cocoa, chocolate, mascarpone, and then biscuit. Gauge the number of layers that the mixture will reach for the glasses, making sure to save a small dollop of mascarpone, some cocoa and chocolate for the top when they're done.
Serve with fresh strawberries!
Ingredients:
300ml espresso coffee
3 1/2 tbsp marsala
1 1/2 tbsp brandy
1 1/2 tbsp Kahlua or other coffee liqueur
1 1/2 tsp vanilla essence
3 free-range eggs, separated
75g caster sugar
300g mascarpone
20g cocoa powder
100g good quality dark chocolate chips
150g savoiardi biscuits
Directions:
Chill six fancy 300ml glasses. In a large bowl, combine the coffee, marsala, Kahlua, brandy and vanilla.
In a separate bowl, beat the egg yolks and caster sugar with an electric mixer until light and fluffy. Then, fold in the mascarpone cheese. If lumpy, use the electric mixer to smooth the mixture out some more.
In another bowl, beat the egg whites until soft peaks form, then fold these into the yolk mixture too.
Dust the base of the glasses with a little cocoa powder, and sprinkle on some of the chocolate, too. Add a generous spoonful of mascarpone mixture to each glass.
Dip the biscuits into the coffee mixture for 3 seconds, a few at a time, cut them in half and then place criss-crossed onto the mascarpone. Take a teaspoonful of the coffee and drizzle onto the biscuits.
Then, repeat with the cocoa, chocolate, mascarpone, and then biscuit. Gauge the number of layers that the mixture will reach for the glasses, making sure to save a small dollop of mascarpone, some cocoa and chocolate for the top when they're done.
Serve with fresh strawberries!
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