Individual Italian Tiramisu

Step 1

Preheat the oven to 350°F. Line a half sheet pan with parchment paper and spray the paper but not the sides of the pan.

Step 2

With the mixer fitted with the whisk attachment, beat the yolks and 1/3 cup (65grams)sugar in a mixing bowl until very, very light in color (almost white) and very thick.  This took about 8 minutes in my Breville. Other mixers may take more or less time. Remove to a large bowl.

Step 3

In a clean mixing bowl with a clean whisk attachment beat the egg whites and 1/3 cup (65 grams) sugar together until soft peaks form. Beat to medium peaks. This took about 4 minutes in my mixer.

Step 4

Sift the cake flour over the yolk mixture, scoop the whites over the flour and fold everything together.

Step 5

Spread evenly in the prepared pan and bake 13 to 15 minutes. This is a little longer than normal, but the sponge should be a bit dry.

Step 6

This may be made several months ahead, wrapped well and frozen. Thaw at room temperature to use.

Step 7

Combine all of the ingredients, stirring well.

Step 8

Brush the sponge with the soak, using all of it. Some will go through to the bottom of the sponge and that is fine.

Step 9

Using a round cutter the size of the ring or glass, cut rounds from the sponge. If your ring or glass is about 2" as was mine, cut very close together (see photo) to ensure you have enough. You will need 2 rounds per tiramisu.

Step 10

Make sure the mascarpone is room temperature before starting.

Step 11

Fit the mixer with the whisk attachment. Beat the cream until fairly stiff. Remove to another bowl.

Step 12

Without cleaning the bowl or beater, add the powdered sugar, egg yolks and vanilla. Beat until very, very light and fluffy – about 7 to 10 minutes.

Step 13

Add the gelatin to the water in a very small bowl and stir to combine completely.

Step 14

Add the room temperature mascarpone in thirds on low. Combine completely.

Step 15

Heat the gelatin in the microwave just until liquified. Do not let it get really hot. Add it to the mixer and beat it in until it is incorporated.

Step 16

Fold in the whipped cream

Step 17

Place one soaked round soaked side up in each container.

Step 18

If using the size ring I did, fill with about 1/2 cup of mascarpone filling. A #8 disher/scooper does a good job. Make sure the disher is leveled off. For other sizes, you want about twice the filling as the soaked round - see the photo.

Step 19

Place another round on top, soaked side down. If using glasses, refrigerate the tiramisu. If using rings, freeze them.

Step 20

They will keep, well covered, in the freezer for a couple of months at this point.

Step 21

Make the chocolate curls. Place a piece of parchment or waxed paper on the table. Use a piece of chocolate that is about 1/3" or more thick. Using a vegetable peeler, "peel" the chocolate over the paper. Refrigerate.

Step 22

To release from the rings, place a tiramisu on the table and go around it with a blow dryer. Push it out of the ring and place it on a parchment covered sheet pan. Place back in the freezer. If using glasses, skip this part and go to the next instruction.

Step 23

In any case if they are in the rings, they should be frozen before proceeding.

Step 24

Whip the cream and powdered sugar to fairly stiff peaks. Place in a piping bag fitted with a #4 or #5 open star tip. Pipe around the edge and in the middle of the tiramisus.

Step 25

Decorate with the chocolate curls. Refrigerate until serving. These may be finished the day before if desired.

Step 26

These will keep for several days in the refrigerator is covered.