Mini tiramisu recipe with vanilla and chocolate cream

Name: Mini tiramisu recipe with vanilla and chocolate cream - Geta G.
Ingredients: Tiramisu original recipe Ladyfingers: 3 eggs 30 g cornstarch 100 g sugar 60 g flour 1 pinch of salt 1 tablespoon vanilla extract Vanilla cream: 200 ml milk 300 ml liquid

Dessert - Mini tiramisu recipe with vanilla and chocolate cream by Geta G. - Recipia

Mini Tiramisu with Vanilla and Chocolate Cream Is there ever a day when we don’t crave a little chocolate in our lives? This mini tiramisu, inspired by the classic Italian recipe, is the perfect solution to indulge in a delicious dessert that’s also easy to prepare. Whether it’s for a special occasion or just a relaxing afternoon, these mini tiramisu are the ideal choice. Let’s get started! Total preparation time: 1 hour (including cooling time) Preparation time: 30 minutes Baking time: 15 minutes Number of servings: 12 mini tiramisu Ingredients Ladyfingers - 3 large eggs - 30 g cornstarch - 100 g sugar - 60 g flour - A pinch of salt - 1 tablespoon vanilla extract Vanilla Cream - 200 ml milk - 300 ml heavy cream - 2 large eggs - 125 g sugar - 50 g flour - 1 packet vanilla sugar - 1 tablespoon vanilla extract - A pinch of salt Chocolate Cream - 150 ml heavy cream - 200 g dark chocolate - 50 g sugar For soaking the ladyfingers - 75 ml prepared instant coffee Step-by-Step Instructions Making the Ladyfingers 1. Separate the eggs: Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and the yolks in another bowl. 2. Whip the egg whites: Add a pinch of salt and 50 g of sugar to the egg whites. Use an electric mixer to beat them until you achieve stiff peaks. This is the secret to fluffy ladyfingers. 3. Whip the yolks: In the bowl with the yolks, add 50 g of sugar and the vanilla extract. Beat until the mixture lightens in color and triples in volume. 4. Combine the dry ingredients: In another bowl, sift the flour with the cornstarch. This will help achieve a fine texture for the ladyfingers. 5. Combine the ingredients: Gradually add the flour and cornstarch mixture to the yolk bowl, mixing with a wooden spoon. After a few spoonfuls, mix in 2 tablespoons of the meringue to loosen the batter, then fold in the remaining meringue. 6. Shape the ladyfingers: Line a baking tray with parchment paper. Use a piping bag to form cylinders from the batter. 7. Bake: Preheat the oven to 170°C and bake the ladyfingers for about 15 minutes, until they are lightly golden. Making the Vanilla Cream 1. Heat the ingredients: In a small saucepan, combine the heavy cream, milk, and vanilla extract. Heat the mixture over medium heat, being careful not to let it boil. 2. Prepare the egg mixture: In a separate bowl, whisk the eggs with the sugar, salt, and flour until smooth. 3. Combine the mixtures: When the mixture in the saucepan is hot, gradually pour it over the egg mixture, whisking continuously. Then, place the saucepan over low heat for 5 minutes, stirring constantly with a whisk until it thickens. 4. Cool the cream: Remove from heat and cover the cream with plastic wrap to prevent a skin from forming. Let it cool. Making the Chocolate Cream 1. Heat the cream: In a saucepan, add the heavy cream and sugar. Heat the mixture over medium heat. 2. Melt the chocolate: When the cream is very hot, remove the saucepan from the heat and add the chopped chocolate. Whisk until completely melted. 3. Cool the cream: Let the cream cool for 5 minutes. Assembling the Mini Tiramisu 1. Prepare the ladyfingers: Take 6 ladyfingers and dip them in the chocolate cream, then place them on a rack to set. Chill in the refrigerator for 10 minutes. 2. Soak the remaining ladyfingers: Use the prepared instant coffee to soak the other 6 ladyfingers. Be careful not to soak them too much, or they will become too soggy. 3. Fill the ladyfingers: Use a piping bag to fill the ladyfingers with the vanilla cream. Place the chocolate-glazed ladyfingers on top. 4. Finish the creams: Take the chocolate cream out of the refrigerator and whip it until it lightens in color and becomes airy. Return it to the fridge for another 5 minutes. 5. Decorate: Use the remaining chocolate cream and vanilla cream to decorate the mini tiramisu. Grate some chocolate on top for an appealing finish. Serve with Style These mini tiramisu are delightful and can be served as an elegant dessert at any meal. A personal suggestion is to pair them with a freshly brewed espresso or a glass of sweet wine, which will enhance the dessert's flavors. Frequently Asked Questions - Can I use store-bought ladyfingers?: Absolutely! While homemade ones are tastier, you can opt for store-bought to save time. - How can I vary the recipe?: You can add flavors like espresso, rum, or even cinnamon to the creams to customize them. - How long can I keep the mini tiramisu?: They keep well in the refrigerator for 2-3 days, but they are best enjoyed fresh. Nutritional Benefits This dessert is not only delicious but also provides an energy boost thanks to the chocolate, which contains antioxidants and can improve mood. Of course, moderation is key to enjoying all its benefits. Now that you have all the necessary details, it’s time to enjoy this mini tiramisu with vanilla and chocolate cream! Prepare it, savor it, and share it with your loved ones. No day without chocolate, right?

Mini tiramisu recipe with vanilla and chocolate cream

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