Using all the flavours found in tiramisu, we’ve given the Italian dessert a new winter coat. With a molten centre and contrasting cold cream, dipping biscuits are a must.
Molten tiramisu pots
Makes 5
Ingredients
For the coffee pouring cream
⅓ cup (50g) caster sugar
1 tub (250g) mascarpone
2 Tbsp dark rum or Kahlúa
2 Tbsp espresso, warmed
For the chocolate pots
¾ cup (180g) butter
200g dark chocolate, chopped
3 eggs
3 egg yolks
¾ cup (180g) caster sugar
3 Tbsp espresso
2 Tbsp dark rum or Kahlúa
⅓ cup (50g) cake flour
2 Tbsp (15g) cocoa powder
Pinch salt ½ packet Lady’s fingers biscuit, for serving
Method
- Whisk together coffee pouring cream ingredients. Place in a deep container. Cover with clingfilm and chill until serving.
- Preheat oven to 200°C.
- Melt together butter and chocolate over a double boiler or in the microwave, stirring at 30-seconds intervals to avoid seizing. Stir until smooth and set aside to cool slightly.
- Whisk eggs, egg yolks and sugar with an electric whisk for about 3 minutes until fluffy and pale yellow in colour.
- Fold espresso, liquor and chocolate mixture into the egg mixture.
- Sift together flour and cocoa then add salt.
- Stir wet mixture into flour mixture until well-combined. Pour into 5 ramekins or oven-proof side bowls of about 8cm.
- Bake for 17-20 minutes, until puffed up and a film appears on top, much like brownies do. (The centre will still be slightly wobbly.) Remove and cool for 3-5 minutes.
- Serve drizzled with coffee pouring cream and Lady’s finger biscuits on the side for dipping.
Cook’s note
Always make sure your coffee is cooled slightly before adding. You can swap espresso for strong prepared instant coffee, if you like.
Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine
Also read: Tiramisu french toast
