individual tiramisu

There are all sorts of ways of making tiramisu, one of my all-time favourite desserts. This is my way: easy, quick and delicious. These really benefit from resting before eating so that all the layers really get to know each other well and the whole thing soaks together. Make them the day before if you like, but definitely at least 4 hours before you want to eat them.

serves 2

1 free-range egg, separated
30g caster sugar
30ml single cream
150g mascarpone
100ml strong coffee, cooled (made by putting 2 heaped tbsp of freshly ground coffee in a cafetiere  
                             with 140ml boiling water)
1 tbsp marsala
1 tbsp dark rum 6 sponge fingers
2 tsp cocoa powder, for dusting

01 Using a rubber spatula, beat the egg yolk hard with the caster sugar in a bowl, until thick and mousse-like. In a separate bowl, whisk the cream and mascarpone with a balloon whisk until smooth. You don't want lumps.

02 Add the egg-yolk mixture to the mascarpone and beat well. In a separate, clean bowl, whisk the egg white to stiff peaks, then carefully fold into the mascarpone mixture. Set aside. Have two small tumblers or wine glasses ready.

03 In a shallow bowl, mix together the coffee, the Marsala and the rum. Add the sponge fingers to the bowl, leave for 30 seconds, then flip over and leave until they have soaked up all of the liquid.

04 Now you are ready to start layering up. Put a spoonful of the mascarpone mixture at the bottom of each glass, then a quarter of the coffee-soaked biscuits, breaking them up to fit the shape of your glass. You need to use approximately 1 ½ fingers in the first layer of each glass.

05 Add another spoonful of the mascarpone mixture evenly over the fingers in each glass, sprinkle with a generous amount of cocoa powder, then repeat, finishing with a layer of mascarpone mixture. Use the back of a teaspoon to create a swirl on the surface. Then, using a fine sieve, dust liberally with cocoa powder until totally covered.

06 Leave to chill for at least 4 hours before serving.