Single Serve Tiramisu

Makes 6 champagne coupes, you can also double this recipe for a classic tiramisu in a 9-inch springform pan

Ingredients

5 large egg yolks

1/2 cup granulated sugar

16 oz mascarpone cheese (room temperature)

1 1/2 cups heavy cream

1 1/2 cups brewed espresso, cooled to room temperature

1 tablespoon vanilla extract

1/4 cup Hennessy (or to taste)

24-30 ladyfingers

Unsweetened cocoa powder (for dusting)

Fresh mint leaves (garnish)

Sliced strawberries (garnish)

Instructions

1. Whisk the egg yolks and sugar together in a large mixing bowl until the mixture is pale and thick. Add the heavy cream to the egg mixture and whisk until stiff peaks form.

2. Once the cream is whipped, add the mascarpone, vanilla, and Hennessy, then stir until smooth and fully combined.

3. Quickly dip each ladyfinger into the espresso mixture (do not soak them; just a quick dip). Arrange a layer of dipped ladyfingers in the bottom of individual champagne coupes.

4. Spread the mascarpone mixture over the ladyfingers, smoothing it out into an even layer. Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.

5. Dust the top of the assembled tiramisu with unsweetened cocoa powder and garnishes of your choosing.

6. Cover the coupes with plastic wrap and refrigerate overnight, allowing the flavors to meld and the tiramisu to set. Serve chilled and enjoy!