Tiny Tiramisu

With grateful thanks to Donna Hay for the idea ~ There is barely a need for an actual recipe for these, it's simply a matter of assembling.

A few Savoiardis (crisp Italian sponge finger biscuits) broken up, dipped quickly in strong espresso and liquor/liqueur of choice (I used Kahlua), then layered in shot glasses with your usual Tiramisu ingredients, a little mascarpone, the Savoiardis, and uncooked zabaione mixture, ending with mascarpone. Then topped with a dusting of shaved dark chocolate.

All of the flavors, but very little work.

Tiny Tiramisu

How many this will yield will depend upon the size of your individual serving containers (you can make this in tea or coffee cups, or ramekins as well.)

(My wine glasses hold 5-ounces each; which made 4 tiny tiramisu)

1/2 to 3/4 cups espresso

1/8 to 1/4 cup Kahlua

8-12 ladyfingers

3 egg yolks (or the equivalent of pasturized eggs, if salmonella is a concern.)

4 tablespoons sugar

1 teaspoon vanilla extract

3/4 to 1 cup mascarpone cheese

Good quality dark chocolate

In a small bowl, mix espresso and Kahlua. Break each lady finger into 3 or 4 pieces; dip ladyfingers in the liquid, hold for 3 to 5 seconds, (no longer or they will disintegrate) then reserve on a plate.

With an electric mixer, or a whisk, beat egg yolks, sugar and vanilla until ribbons form. Fold in mascarpone. Reserve.

In each of 4 serving containers place 2 or 3 pieces of soaked ladyfingers in the bottom. Drizzle with a little liquor. Then add about 1 to 2 tablespoons of mascarpone mixture (this will depend upon the shape of your serving containers), mine were tall and narrow. Add more soaked broken ladyfingers another drizzle of liquor and another layer of mascarpone. Refrigerate until serving time.

Just before serving grate chocolate over each serving. Stick an additional Savoiardi in each, if desired. Serve with small spoons.