Last week, my mum and sister were visiting. As is always the case when they visit, there was much laughter, reminiscing about childhood memories and eating good wholesome food.
On the menu was grilled chicken simmered slowly in a coconut broth, a simple pasta with meatballs for kids and for dessert......this time we left it simple. My mom brought apple mangoes from Tanzania that we sliced into wedges. The smoothest mangoes with the texture of velvet. Fresh, natural and light. The perfect end to any meal really.
But I did manage to sneak in these tiramisu pots amongst all the feasting. This is my go to dessert when I'm short of time, when I'm entertaining, when I need something light and creamy, when I'm in the mood for coffee even though I don't drink it. I've made so many variations of this basic recipe- date syrup to give the mascarpone some edge, a cardamom or two to uplift the coffee, a splash of citrus or berries with the ladyfinger layer.
Here is the basic recipe- it begs you to do to it what you please. I'll be back in no time with a recipe for rice pudding tarts topped with a mango coulis. Yes, using the mangos that my mom brought back. I sneaked a few into the back of the fridge to keep them safe from Maryam especially for this recipe. It was worth it.
2 cups whipping cream
3 egg yolks
3/4 cup sugar
1 cup mascarpone cream
1/2 tsp vanilla
28 ladyfingers (can use less or more depending on how big you want the layers)
2 cups strong coffee
unsweetened cocoa powder for dusting
In a bowl, whip the cream until stiff peaks form and set aside.
Using the paddle attachment of your stand mixer, beat the egg yolks and sugar until the sugar has dissolved. Add the mascarpone and vanilla and beat until well incorporated. Fold the whipped cream into the mascarpone, taking care not to deflate the the mixture.
Prepare 8 glasses, bowls or ramekins. Dip a ladyfinger into the coffee quickly. You don't want it to become soggy. Line the glass with the ladyfinger, breaking it into pieces if necessary. Repeat for all the glasses. Top with a layer of mascapone followed by dipped ladyfingers again. Finish off with a layer of mascarpone. Refrigerate for 4 hours or overnight. Dust with cocoa powder just before serving.
Makes 8 servings depending on glass size.