Mary Berry's mini tiramisù recipe
Tiramisù piccoli Mary Berry makes her tiramisù as individual puddings because they set more quickly (piccolo means ‘small’ in Italian), but you could make this in a large 1.2 litre/2 pint dish if you prefer. For this recipe you will need 4–6 small tumblers. 250g/9oz full-fat mascarpone cheese300ml/½ pint double cream 2 tsp vanilla extract 4 tbsp icing sugar, sifted125ml/4fl oz strong coffee, cooled 6 tbsp brandy12 sponge fingers 50g/1¾oz dark chocolate, coarsely grated 250g/9oz full-fat mascarpone cheese 300ml/½ pint double cream 2 tsp vanilla extract 4 tbsp icing sugar, sifted 125ml/4fl oz strong coffee, cooled 6 tbsp brandy 12 sponge fingers 50g/1¾oz dark chocolate, coarsely grated Method Measure the mascarpone and about 50ml/2fl oz of the cream into a large bowl and whisk until smooth. Slowly add the remaining cream and whisk again until soft peaks form when the whisk is removed from the bowl, being careful not to over-mix or it will be too thick. Fold in the vanilla extract and icing sugar. Meanwhile, in a separate bowl, combine the coffee and brandy. Break six of the sponge fingers in half and dip into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers. Spoon half of the cream mixture on top and half of the grated chocolate. Break the remaining sponge fingers and soak in the coffee and brandy. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly. Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature. Measure the mascarpone and about 50ml/2fl oz of the cream into a large bowl and whisk until smooth. Slowly add the remaining cream and whisk again until soft peaks form when the whisk is removed from the bowl, being careful not to over-mix or it will be too thick. Measure the mascarpone and about 50ml/2fl oz of the cream into a large bowl and whisk until smooth. Slowly add the remaining cream and whisk again until soft peaks form when the whisk is removed from the bowl, being careful not to over-mix or it will be too thick. Fold in the vanilla extract and icing sugar. Fold in the vanilla extract and icing sugar. Meanwhile, in a separate bowl, combine the coffee and brandy. Meanwhile, in a separate bowl, combine the coffee and brandy. Break six of the sponge fingers in half and dip into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers. Spoon half of the cream mixture on top and half of the grated chocolate. Break six of the sponge fingers in half and dip into the coffee and brandy mixture. Arrange the soaked sponge fingers in the base of the tumblers. Spoon half of the cream mixture on top and half of the grated chocolate. Break the remaining sponge fingers and soak in the coffee and brandy. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly. Break the remaining sponge fingers and soak in the coffee and brandy. Place on the cream layer, then spoon the remaining cream mixture on top, levelling neatly. Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature. Chill for a few hours, if possible, then sprinkle with the remaining chocolate before serving at room temperature. Recipe tips If you can’t find sponge fingers, use trifle sponges or slices of sponge cake instead, though they are less robust once dipped, so take care when assembling. Give the sponge fingers a really good dunking in the coffee and brandy – you want them to absorb all the flavour and add moisture to the dish.