Individual Coffee and Mascarpone Tiramisu

Directions

1. 1

   Prepare the coffee: brew 1 1/4 cups of strong espresso, sweeten slightly if desired, add the Marsala or Amaretto, and let it cool completely.

2. 2

   Whisk the egg yolks with the sugar in a bowl until the mixture is pale, frothy, and thick (about 3-4 minutes with an electric mixer).

3. 3

   Fold the mascarpone into the egg-sugar mixture in two batches using a spatula, working gently to obtain a smooth and homogeneous cream.

4. 4

   In another chilled bowl, whip the heavy cream with a pinch of salt until stiff peaks form, then gently fold it into the mascarpone cream in three batches, lifting the mixture to keep it airy.

5. 5

   Quickly dip the ladyfingers into the cold coffee (1 to 2 seconds per side maximum) so they soak up the liquid without becoming soggy.

6. 6

   In each glass or individual container (6 to 8 servings), place a first layer of soaked ladyfingers, breaking them into pieces to fit the container size.

7. 7

   Generously cover with a layer of mascarpone cream using a piping bag or a spoon.

8. 8

   Repeat the process: add a second layer of soaked ladyfingers, then finish with a layer of mascarpone cream, smoothed out or piped into a dome.

9. 9

   Evenly dust each glass with sifted unsweetened cocoa powder.

10. 10

    Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, so the flavors develop and the cream sets properly.

11. 11

    Just before serving, dust with a light layer of fresh cocoa powder for a clean and appetizing look.