Recipe courtesy of Franco Noriega
Deconstructed Tiramisu
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 442
- Total Fat
- 33 g
- Saturated Fat
- 20 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 5 g
- Cholesterol
- 119 mg
- Sodium
- 170 mg
This is all your favorite components of tiramisu, but deconstructed into a simplified dessert. You can serve the tiramisu immediately or refrigerate overnight for an easy yet impressive make-ahead dessert. Also, add 1 tablespoon coffee liquor or dark rum to the mascarpone mixture for a boozy, adults-only twist.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 442
- Total Fat
- 33 g
- Saturated Fat
- 20 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 25 g
- Protein
- 5 g
- Cholesterol
- 119 mg
- Sodium
- 170 mg
Ingredients
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Directions
Special equipment:
six 6-ounce ramekins- Beat the heavy cream and 3/4 cup of the confectioners' sugar in a large bowl with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Beat the remaining 1/4 cup confectioners' sugar with the mascarpone, espresso powder, cinnamon and salt in another large bowl until smooth and well blended, about 1 minute. Add half the whipped cream mixture to the mascarpone mixture and beat until just combined. Add the remaining whipped cream and beat until no streaks remain, about 1 minute more. Transfer to six 6-ounce ramekins and smooth out the tops with an offset spatula.
- To serve, drizzle the espresso evenly over the ramekins. Top with the crumbled ladyfingers and chocolate shavings.
