The perfect ending to any Italian meal, this individual tiramisu recipe is rich and creamy with great coffee flavour.
Courtesy of Adrienne Panis of The Hot Plate.
Stir coffee with liqueur; set aside. Whisk egg whites with electric beaters on high until soft peaks form. Continue to beat, gradually adding in half the sugar, until stiff peaks form; set aside.
In a separate bowl, beat egg yolks on high with the remaining sugar. Beat until mixture is pale yellow and tripled in volume. Reduce speed to medium and beat in the mascarpone until smooth. Beat in the 3 Tablespoons of the coffee mixture and the vanilla until fully incorporated. Fold in the egg whites; set aside.
Divide half the chopped ladyfingers among 8 (4-ounce) jars. Drizzle half the remaining coffee mixture among the jars. Then layer in half the mascarpone mixture. Repeat layers.
Garnish with chocolate shavings. Refrigerate for at least 1 hour before serving. Garnish with fresh berries, if desired.