{Recipe} Party ready Tiramisu and other desserts in a shot glass

Desserts in a jar or in shot glasses are great for dessert table. They look fantastic, can be "accessorized" to match your colour scheme and they are just the right portion.

There is no limit to what containers you can use: small glasses or shot glasses, jars of any sort or little plastic containers. As long as they look the right size for one person, then they will be perfect.
However one thing to consider when making desserts in a jar is wether or not your dessert needs to be oven baked... Not many glasses are designed to withstand the oven heat, this is why I tend to use "no-bake" recipes.

So today I am showing you how to make Tiramisu so it looks good as well as taste nice. It doesn't take much, you just have to put the ingredients in the glasses in the right order.


Tiramisu

Yield: 5 to 6 small glasses

1 packet Savoiardi biscuits (or Ladyfingers)
4 egg yolks
75g caster sugar
250g mascarpone cheese
50ml Amaretto
About two tablespoon of cocoa powder, unsweetened
200ml espresso coffee
Optional: coffee extract

To make the cream:
Beat egg yolk and sugar until the colour becomes a pale yellow.
Add the Amaretto and mascarpone cheese and whisk until you get a smooth cream that starts to thicken.

Prepare your biscuits by cutting them to the right size to fit inside the glasses.

Pour the coffee (plus coffee extract, if using) in a shallow dish.


"Assemblage" !

1. Start by a thin layer of cream at the bottom and sift a little bit of cocoa on top.
    The cocoa powder is a key ingredient as it will make the biscuit darker and allow you to achieved a
    layered look.

2. Dip a biscuit in the coffee, leave for a few second and lay the wet biscuit on the cream,
    pushing it down slightly. The biscuit should be just wet and still holding its shape, not dripping.
    Use as many biscuits as you need to completely cover the cream.

3. Then we start again: cream (a thick layer this time), sifted cocoa and biscuits

4. Finish with a thin layer of cream and sift some more cocoa on top.

5. Cover with cling film and place in the fridge for at least 12 hours.

 
If you missed them, check out these other no-bake recipes:

Panna Cotta

Chocolate Pudding

Caramel Pots

Linking to Sundae Scoop Party @ I Heart Naptime

and Sunday Showcase @ Under the table and dreaming