Bare Foot Contessa's Tiramisu - served in individual ramekins

Bare Foot Contessa's Tiramisu - served in 6 individual ramekins

SteamyKitchen.com had a great adaptation that I borrowed this from.

The first time I made this recipe was on a hot summer day. Due to variety of reasons, the mascarpone creme curdled. I have tried to provide additional information where necessary on what measures I took the 2nd time around.

Ingredients:

Mascarpone Creme - 

6 extra large egg yolks, at room temperature

1/4 cup sugar

1/4 cup dark rum

1/4 cup espresso or strong coffee - make sure it is completely cool before you use it

16 oz mascarpone cheese - softened to room temperature

Espresso Syrup for dipping - 

1/3 cup dark rum

1 1/2 cups espresso or strong coffee - make sure it is completely cool

30-40 Italian lady fingers

Topping - 

Shaved Dark chocolate bar

Directions:

1. Mascarpone Creme - Spoon out the mascarpone into a bowl. Whisk the mascarpone by hand just a bit to soften - do not use mixer to whisk. In your mixer with whisk attachment, whisk yolks and sugar on high for 5 minutes. It should be creamy and light yellow. Add the cooled espresso, rum and mascarpone. Lower speed to medium and whisk till just mixed - do not over mix.

2. Espresso Syrup - In a bowl, mix all of the ingredients of the Espresso Syrup together. 

3. Set up your assembly line - from left to right:

Ladyfingers - Espresso Syrup - Pan/Indiv Cups - mascarpone Creme

Note : Count for a 2-second dip of the ladyfinger in the Espresso Syrup otherwise the ladyfinger will get too soggy to lift out of the bowl. It's ok if the ladyfingers looks a little dry - it will soak in more moisture as it sits in the refrigerator. 

Line the dipped ladyfingers on the bottom of the cups. Place a thin layer of mascarpone creme

Follow this with another layer of dipped ladyfingers. Finish with remaining mascarpone Cream. 

Sprinkle chocolate shavings on top. Cover and refrigerate overnight.