Mini Tiramisu (For Two 4" Spring Form Pans)

Photo: Katja Tootle-Pizka

Ingredients

1 8 ounce container of Mascarpone

1 egg yolk

1 package ladyfingers

1 cup coffee

Amaretto to drizzle

1 tablespoon Vanilla

2 tablespoons Sugar

1/2 cup hot Water

1/2 packet of Gelatine

Cocoa Powder

Preparation

Layer the ladyfingers on the bottom of the spring form pan, so that most of it is covered, drizzle with coffee and some amaretto, so that they are soft but not completely soaked. Set aside.

Mix the mascarpone, egg yolk, vanilla, sugar and a little bit of amaretto until it's nice and fluffy. Dissolve he gelatine in the hot water and stir for a few minutes until completely dissolved and it's cooled down a bit. Slowly mix with the mascarpone mixture a little bit at a time. Once mixed in, pour half of the mixture over the ladyfingers.

Then add another layer of ladyfingers, drizzle with coffee and amaretto as before, then add the remaining mixture on top to cover.

Put in the fridge for about 3 to 4 hours or overnight. Remove from the forms and cover with Cocoa powder. Decorate and serve.