Tiramisu Jars

We all know how difficult it is to not scoop just a little too much Tiramisu on your plate, which is easily solved by making one serve portions in jars. Leftovers are easily stored, they transport well and are perfect for outdoor lunches or picnics.

Ingredients:

For the cake:

  • 4 eggs
  • 100gr sugar
  • 100ml milk
  • 1 tsp vanilla extract
  • 125gr flour
  • 1 tsp baking powder

For the mousse:

  • 250gr mascarpone
  • 200ml heavy cream
  • 2 tbs sugar

Other:

  • 60ml strong espresso
  • chocolate curls or cacao powder

Makes 10 small jars

Recipe:

Make the cake:
Line a large baking tin (mine is 27 x 37cm) with baking paper. You want to make a thin cake.

Whip up the egg yolks with the sugar until very light and foamy, about 5 minutes. Add the milk and vanilla extract to the foamy eggs and mix for another 2 minutes.
Combine the flour and baking powder. Gently – yes I mean very gently – fold the flour mixture into the foamy eggs. The gentler you are, the lighter the result will be. Whip up the egg whites and very gently fold this into the batter.
Gently – everything is gentle with this batter – pour the batter into the baking tin. Try to spread it out as much as possible by pouring, that way you don’t need to touch it so much afterwards. First, tip the tin to distribute the batter, and if that doesn’t work well enough, use a spatula to gently spread the batter around.

Bake the cake for 10-15 minutes on 190°C.
When finished, the edges will have somewhat shrunk away from the sides and the center is light and bouncy.

Leave the cake to cool while you whip up the cream and sugar together, until starting to thicken but before they form peaks. Add the mascarpone and whip together until well combined. Do not overwhip.

Turn the cake over and peel off the baking paper. With a round cutter, cut out 20 rounds of the same size as the jars and line the bottom of each jar with a disc of cake. Don’t worry if they tear a bit during lining, the mousse will cover up everything anyways. Divide half of the coffee over the cake in the jars (about half a teaspoon per jar), then top with half the mascarpone mousse. Repeat with cake-coffee-mascarpone and finish up by topping them with either cacao dusting or chocolate curls.

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