Mini tiramisu in chocolate cup

Name: Mini tiramisu in chocolate cup
Ingredients: 150 g Strong espresso; 60 g Egg yolks; 250 g Mascarpone (well chilled); 40 g Sugar; 60 g Sugar; 50 g Cream 35% (semi-whipped); 20 g Marsala or amaretto; 0.5 Vanilla pod (seeds); 0.5 Vanilla pod; 10 g Coffee liqueur or amaretto; 2 g Gelatin (optional); Savoiardi biscuit (piece); Mini chocolate cup (Ø 3–4 cm); Espresso syrup; Mascarpone cream; Cocoa shavings or dark chocolate 66%; Mini chocolate decoration

Modern interpretation of tiramisu in individual chocolate cups.

Ingredients

150gStrong espresso

40gSugar

20gMarsala or amaretto

0.5Vanilla pod (seeds)

60gEgg yolks

250gMascarpone (well chilled)

60gSugar

50gCream 35% (semi-whipped)

0.5Vanilla pod

10gCoffee liqueur or amaretto

2gGelatin (optional)

Savoiardi biscuit (piece)

Mini chocolate cup (Ø 3–4 cm)

Espresso syrup

Mascarpone cream

Cocoa shavings or dark chocolate 66%

Mini chocolate decoration

Preparation

Bring all ingredients to a boil.
Let it boil for 1 minute.
Let cool to room temperature.

Soak the gelatin in cold water.
Whisk the yolks with sugar and vanilla until light and creamy (white and creamy, 82°C if pasteurized).
Add the warm liqueur and stir until smooth.
Melt the gelatin and add to the mixture for stability.
Mix in the mascarpone until smooth.
Fold in the semi-whipped cream gently.
Store at 4°C and use within 24 hours.

Place a thin layer of coffee biscuit or a piece of savoiardi in each cup.
Sprinkle with about 5 grams of espresso syrup per cup.
Pipe the mascarpone cream on top until just below the rim.
Let set in the fridge for about 1 hour.
Dust with cocoa and grate dark chocolate over it, for example Valrhona Caraïbe 66%, or finish with a mini chocolate decoration.