Yesterday, my hubby Mike and I celebrated two years of married bliss! Yay us 😊 To celebrate the anniversary of our nuptials, I decided to make all his favourites for dinner.
Mike is an easy fella to please, thankfully! He likes homemade dishes made with love and appreciates the simplicity of good old classics. On the menu for the night – steamed mussels in white wine with crunchy Italian bread; linguine with shrimp in a cherry tomato sauce; and for dessert, his absolute favourite, tiramisu.
Instead of making an entire tray of tiramisu for the two of us (which I’m sure Mike would have gladly eaten). I thought I would make personal, smaller versions of the recipe using my favourite Gordon Ramsay ramekins. They are the perfect size for individual desserts, dips and side veggies.
250 grams mascarpone
250 ml whipping cream
1/4 cups sugar
1 tablespoon vanilla extract
four cups of fresh espresso
12 savoiardi cookies/lady fingers
1/4 cocoa powder
*double the ingredients for a regular ten inch dish*
1. Make your coffee and set aside in a shallow dish for dipping your cookies. In a mixer, beat whipping cream until stiff peaks form.
2. In a large bowl, add mascarpone, sugar and vanilla. Combine well. Add your whipped cream and fold gently.
3. Begin to dip your cookies into the coffee and layer onto the bottom of your dish. Spread half your mascarpone and whipping cream mixture on top of the cookies. Sprinkle with cocoa powder. Dip the remaining cookies, cover with mascarpone and whipped creamed and top with cocoa powder on final layer. Cover and let set for 4 to 6 hours in the refrigerator.
I’m not a fan of liquor in my desserts, but should you feel the need for some rum – just add it to your coffee before you dip your cookies. This rich, creamy dessert can be made a day ahead for any occasion and usually doesn’t last very long in our refrigerator. Not because it doesn’t keep well, Mike just can’t get enough!