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Easy Tiramisu Hearts
Ingredients
For The Mascarpone Cream
- 250 g mascarpone cheese - about 9 oz
- 2 medium egg yolks
- 50 g granulated sugar - ¼ cup
- 25 ml water - 2 tablespoons
Other Ingredients
- 100 ml espresso coffee - ½ cup
- 8 Savoiardi Ladyfingers
- unsweetened cocoa powder - for decoration, to taste
- raspberries - for decorations
Instructions
Prepare the Coffee
- Make the espresso coffee using a classic moka pot or an espresso machine. Do not add sugar.
- Pour the coffee into a shallow bowl and let it cool completely to room temperature. Set it aside while you prepare the mascarpone cream.
Make the Mascarpone Cream
- In a small saucepan, combine the sugar and water. Stir gently to moisten the sugar. Heat the mixture over medium heat. Use a food thermometer to monitor the temperature and let the syrup reach 121°C (250°F).
- While the syrup is heating, place the egg yolks in a large mixing bowl. Begin whisking them with a stand mixer on medium speed.
- As soon as the syrup reaches 121°C (250°F), slowly pour it in a thin, steady stream over the egg yolks, keeping the mixer running at all times.
- Continue whisking until the mixture has completely cooled and becomes pale, thick, and fluffy. This creates the base of the mascarpone cream.
- In a separate bowl, soften the mascarpone by stirring it briefly with a spoon until smooth. Add a small amount of mascarpone to the egg mixture and mix quickly to loosen it.
- Then gently fold in the remaining mascarpone until you obtain a smooth, creamy, and uniform mixture.
Assemble the Tiramisu Hearts
- Place a ladyfinger on a cutting board and cut it diagonally in half.
- Quickly dip one half of the ladyfinger into the cooled, unsweetened coffee. Do not soak it for too long.
- Place it on the serving plate and repeat with the second half.NOTE: It’s best to assemble the tiramisu hearts directly on the serving plates. Once soaked with coffee, they will be very delicate and difficult to move without breaking.
- Arrange the two halves by joining the cut edges, with the pointed ends facing downward. This will form a heart shape.
- Transfer the mascarpone cream to a piping bag fitted with a wide nozzle. Pipe the cream over the ladyfingers, covering them with small, close dollops.
- Create the second layer by gently placing another pair of coffee-dipped ladyfinger halves on top of the cream, following the same heart shape. Be careful not to press too hard, so the cream keeps its shape.
- Pipe another layer of mascarpone cream on top.
- Dust the surface generously with unsweetened cocoa powder.
- Refrigerate the tiramisu hearts for about 2 hours before serving.
- Just before serving, decorate with fresh raspberries for a touch of color and freshness.
Nutrition
Serving: 100gCalories: 439kcalCarbohydrates: 27gProtein: 8gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 208mgSodium: 72mgPotassium: 47mgFiber: 0.2gSugar: 13gVitamin A: 1127IUCalcium: 110mgIron: 1mg
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