Individual tiramisus
<p>Tiramisu is such a decadent and elegant dessert to finish any dinner. What’s great about this recipe is that you can make your own individual servings (a tiraminisu, if you will) – no need to spend time in the kitchen dishing out individual portions. Just place these in front of your guests and enjoy yourself. Adjust these quantities based on the size of your serving glasses.</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>100ml espresso (or very strong instant coffee)</li>
<li>2 tablespoons coffee liqueur</li>
<li>6 sponge finger biscuits</li>
<li>2 large egg whites</li>
<li>250g mascarpone cheese</li>
<li>2 tablespoons honey</li>
<li>2 tablespoons marsala</li>
<li>Cocoa powder to dust</li>
<li>Four glass tumblers or stemless wine glasses</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Make your espresso (or instant coffee) and add the coffee liqueur. Leave this aside in a heatproof jug to cool.</li>
<li>Using a hand-held mixer, beat the egg whites until they form soft peaks.</li>
<li>In a separate bowl, combine the mascarpone with the honey and beat with the hand mixer. When it’s smooth, beat in the Marsala.</li>
<li>Fold the egg whites into the mascarpone mix, a third at a time.</li>
<li>Spoon a little of the mascarpone mixture into the bottom. Then break the sponge fingers into quarters and dip them into the espresso, allowing them to soak it up. Lay these on top of the mascarpone and pour any excess coffee over the top. Cover the biscuits using the rest of the mixture.</li>
<li>Dust the whole thing with fine cocoa power (push it through a sieve for best results) and serve with an extra half a sponge finger sticking out the top.</li>
</ol>
<p> </p>
