Potted Tiramisu

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 8
Easy
Time: 40 minutes + 4 hours chilling


Ingredients:

Chocolate dirt
1 cup white chocolate melts 
2 tablespoons cocoa powder
¼ cup desiccated coconut

Tiramisu filling
4 eggs, separated
¼ cup caster sugar
1 teaspoon vanilla extract
250g mascarpone 
1 cup thickened cream, whipped to soft peaks 
100g sponge fingers (savoiardi biscuits)
60ml coffee liqueur
60ml freshly brewed and cooled espresso 
8 basil sprigs

METHOD:

  1. For the chocolate dirt, place the white chocolate melts into a small frypan over a low heat and stir continuously for about 8 minutes or until the white chocolate is brown and crumbly. You are essentially overcooking the white chocolate. Stir in the cocoa powder, coconut and a pinch of salt. Transfer to a plate to cool.

  2. To make the tiramisu filling, use an electric stand mixer to beat the egg yolks, sugar and vanilla until pale and creamy. Add the mascarpone and beat on a low speed for 1 minute. Transfer the mixture into a large bowl. 

  3. Clean the mixing bowl and beaters and dry thoroughly. Place the egg whites into the mixing bowl and beat until soft peaks form.

  4. Add half the beaten egg whites and half the whipped cream into the egg yolk mixture. Gently fold to combine. Repeat with the remaining egg whites and whipped cream. Set aside.

  5. Using your hands, crumble the sponge fingers into a large bowl until they resemble coarse breadcrumbs. Add the coffee liqueur and espresso. Mix until well combined.

  6. Spoon a layer of the cream mixture into eight 150ml capacity glasses or small terracotta pots, followed by a layer of the biscuit mixture. Repeat layering until almost full. Finish with a layer of the chocolate dirt on top. Place in the fridge for at least 4 hours, or preferably overnight, to set. Serve topped with a sprig of basil.

Want to wow your guests? Look no further than a dessert that looks inedible but tastes incredible! If using terracotta, make sure it is made from food-grade material, or, alternatively, line with baking paper or use a glass instead.