This Individual Italian Tiramisu is not to be missed. It's the same one we serve at the restaurant and I have made thousands of these since I put them in the dessert line. This is the perfect dessert to finish out the holidays or the year. It makes an elegant presentation and everyone likes their own personal dessert. It's extravagant and beautiful but most important you'll savor every bite of the light as air filling and the intense coffee rum sponge. You're gonna love those oooohs and ahhhhs when you serve them.
With the sponge cake made, it's all downhill since there is no baking after that. The beauty of these Individual Italian Tiramisu is they can be frozen weeks ahead and just thawed to be served.
There are two ingredients that set this recipe apart - dark rum along with the coffee wash for the sponge and Tahitian vanilla. Madagascar vanilla will not impart the same flavor. Read the Key Ingredients section regarding where to purchase this. (I am not an affiliate for this.
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Here a are a few other show stoppers: Individual Banana Caramel Tart with Rum Pastry Cream and Praline. Sweet Cherry Calzones with Amaretti Crumble, Hazelnut Meringues with Raspberry Mascarpone Mousse and Banana Pudding with Maple Pecans.
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Rings or No Rings
Professional bakers use rings with no bottoms for many pastries. They are easy to use and release and can be used for all sorts of molded desserts. They are often used with mousses as well as other desserts and pastries. The ones I use are almost 3" wide and 2" in depth. There are a multitude of different sizes but try to stay as close to this size as possible.
Alternatively, these can be made in clear glasses so the layering shows. Just adjust the size of the sponge rounds and amount of mascarpone according to the size of the glasses.
Why You'll Love This Recipe
- While this looks elegant and complicated, I'm going to show you every step along the way and it is way easier than it looks. There's a newer way to incorporate the sugar into the egg whites included in this recipe.
- The sponge consists of only eggs, sugar and cake flour. It doesn't get much easier.
- Once the sponge is made the rest is downhill as there is no more baking - just some mixing and assembling.
- The fact they can be frozen a month ahead is a fantastic time saver when you're busy with the rest of the cooking.
- It's packed with flavor and is incredible tasting.
- There will be almost enough egg whites to make my Perfectly Easy Angel Food Cake that requires no folding in of the flour. Easy is the word here.
- While not normally an ingredient, I use just a touch of gelatin to ensure the mascarpone layer sets. When you make hundreds of these, the last thing you want is a filling that wobbles.
Recipe Ingredients
Sponge Cake
FRONT ROW: Egg yolks, baker's or granulated sugar
BACK ROW: Cake Flour and egg whites
Coffee-Rum Wash
FRONT ROW: Dark Rum, instant coffee
BACK ROW: Water
Mascarpone Filling
FRONT ROW: Tahitian vanilla, gelatin
MIDDLE ROW: Egg yolks, mascarpone, water,
BACK ROW: Powdered sugar, heavy cream
Whipped Cream Finish
LEFT TO RIGHT: Powdered sugar, heavy cream
KEY INGREDIENTS
- The eggs should be size large. They don't have to be room temperature. Just break and use.
- Baker's sugar is preferred over granulated. It can be easily made by going to my post, Three Easy Sugar Fixes.
- My preference for rum is Meyer's Dark Rum for maximum flavor. If you don't want to buy a whole bottle, it comes in small airline bottles which is perfect for this recipe. Also, if you want the flavor but not the alcohol, heat the rum and light it on fire. That will burn off the alcohol and only the flavor will be left.
- Instant coffee is one of the most important ingredients in the wash. Espresso can be used but reduce it to 1 ½ tablespoons so it doesn't overpower the rest of the ingredients.
- Mascarpone came to us from Italy and is technically a cheese. It is often compared to cream cheese but it is much lighter, smoother and personally, I don't think they taste alike. Both are good and have their uses but don't use cream cheese in this recipe. It can be pricy in grocery stores and cheese shops but Trader Joe's has 8 ounce cartons which is what you need very reasonably.
- Powdered sugar is important for the filling. Most recipes call for granulated but the filling has the tendency to gritty from the sugar. Powdered sugar solves that problem.
- Tahitian Vanilla is one of the most important ingredients to the flavor of this tiramisu. Madagascar won't impart the same flavor. Tahitian vanilla can be very expensive. At the restaurant, we have paid up to $400.00 a gallon. However, Tahitian Natural Vanilla Flavor comes from Papua New Guinea and is the very same thing as that which is listed as pure but is much less expensive. While 4 ounces of the pure goes from $18.99 to $33.95, the Papua New Guinea costs $10.99 for 4 ounces. I was apprehensive about making the switch but we could detect no difference in the taste - just the price. For the PNG version go to Olive Nation. Again, I am not an affiliate for this product.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Sponge
Step 1. Combine the egg yolks and half of the sugar (65 grams) in a mixing bowl fitted with the whisk. Step 2. Start beating on medium and raise the speed to high as the ingredients come together. Beat until the mixture is very light in color and thick. Step 3. Clean the bowl and the beater. Place the egg whites and sugar in the bowl. Step 4. Beat the whites until they start to show the marks from the whisk and form peaks. Do not over beat. The whites should hold their shape but not be really firm.
Step 5. Sift the flour over the egg yolk mixture. Step 6. Pile the egg whites on top. Step 7. Fold the mixture together by plunging a rubber spatula into the center of the mixture going to the bottom of the bowl. Scoop up some of the mixture, push the spatula to the edge of the bowl, bringing it to the top and turn it over the top. In the meantime, turn the bowl an eighth of a turn and repeat until the mixture is folded together. This will keep the air in the yolks and whites allowing the sponge to rise. Do not stir together or the sponge can deflate. Step 8. Continue in this manner until the ingredients are one.
Mascarpone Filling
The mascarpone must be room temperature to be folded in. If it is cold, the mixture may curdle.
Step 9. Spread the sponge evenly in a parchment lined half sheet pan and bake as directed. Step 10. Fit the mixer with the whisk attachment. Whip the cream for the filling to the soft stage as seen in the photograph. Remove to a bowl. Step 11. Without cleaning the bowl, place the egg yolks, powdered sugar and Tahitian vanilla in the bowl of a mixer. Step 12. Beat until very light and increased in volume.
Step 13. Add the gelatin to the cold water in a very small bowl, mixing completely. Step 14. Add the mascarpone to the beaten yolk mixture. Step 15. Beat on low until completely mixed. Step 16. Liquify the gelatin briefly in the microwave so it is about room temperature but completely liquid. Add it to the mascarpone mixture.
Step 17. Add the reserved cream to the mascarpone. Step 18. Fold it in completely. Set aside. Step 19. Combine the warm water, coffee and rum. Step 20. Brush the entire amount evenly over the sponge. Some will soak through - that's as it should be.
Step 21. Cut rounds out of the soaked sponge the size to fit your mold. Step 22. Line the bottom of the molds, soaked side up. Step 23. Fill the molds with the mascarpone filling. Step 24. Add another round of soaked sponge, soaked side down. If in molds that will freeze, freeze them. If in glasses, refrigerate.
Finishing
Step 25. To easily release the tiramisu, place one on the table and go around it with a hair blower. Then simply push them out. They an also sit at room temperature for 5 to 10 minutes, but they don't always come out as smoothly. Step 26. To make the shavings, select any bar chocolate that is thicker such as Trader Joe's pound plus which is what is pictured. Place a piece of parchment on the table to catch the shavings. To make the shavings in dark or milk chocolate, hold the room temperature chocolate by the wrapper or wrap foil around the part you will hold. Simply use a vegetable peeler and peel off the shavings. Do not pick the up at this point. Place them in a small pan or plate, still on the paper, and refrigerate to get them cold and set. Step 27. Whip the cream and powdered sugar for the topping, until fairly stiff. Place it in a piping bag with a #4 or #5 open star tip and pipe a mound around the top of the tiramisu. Step 28. Top with the shavings. If they are cold, they an be picked up, otherwise use a spoon. Refrigerate. If making ahead and freezing, omit the whipped cream topping and shavings. Leave in the molds and freeze. The day of or day before serving, release and finish as above.
Recipe FAQS
While classified as a cream cheese, it is made with cream while American cream cheese is made with cream and milk. It is a fresh cheese and isn't aged so it has a limited shelf life.
No, Amaretto, Kahlua, Marsala are just a few that can be used.
When eggs are laid they have a protective coating on them that keeps the yolks and whites safe. In America, the eggs are washed before selling and that removes the coating which is why they have to be refrigerated to be safe.
Expert Tips
- Make sure the mascarpone is at room temperature before adding it to the egg yolk mixture.
- Don't use too high a speed on the mixer when beating in the mascarpone or it can curdle.
- This recipe uses raw egg yolks. I have seen methods of "making them safe" but I have never found them unsafe. I have baked professionally for 35 years and even longer than that if you count the years before I became a professional and never once in that time have I had a rotten egg or a problem with eggs. And if you think about it, Americans have gone bonkers over runny egg yolks. At least mine stay cold! But if you are concerned then don't make this recipe.
- When beating egg whites to be folded in, keep them pliable. If they are beaten too stiff, they won't fold in smoothly and a lot of air will be lost because of the time it takes to get the batter smooth without lumps of unmixed whites. See the photo above for the sponge cake. This same rule holds for whipped cream when folding it in.
- Brush all the liquid on the sponge layers. It is important to the final flavor.
A Few More Individual Desserts
If you love these Individual Italian Tiramisu, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Individual Italian Tiramisu
Equipment
- 8 pastry rings about 2" around x 1 ¾" tall or
- 8 glasses about the same size
Ingredients
Sponge Cake
- 6 large eggs, separated
- ⅔ cup Baker's or granulated sugar divided (130 grams)
- ¾ cup + 1T cake flour (100 grams)
Coffee Rum Soak
- 1 cup +2 T water
- 2 tablespoons instant coffee or 1 ½ tablespoons espresso
- ¼ cup Meyer's Dark Rum, preferred
Mascarpone Filling
- 1 teaspoon gelatin
- 2 tablespoons cold water
- ¾ cup heavy cream
- 2 ½ cups powdered sugar (200 grams)
- 4 large egg yolks
- 1 teaspoon Tahitian vanilla
- 8 ounces mascarpone cheese
Whipped Cream topping
- 1 ½ cups heavy cream
- ¼ cup powdered sugar (30 grams)
Instructions
Sponge Cake
- Preheat the oven to 350°F. Line a half sheet pan with parchment paper and spray the paper but not the sides of the pan.
- With the mixer fitted with the whisk attachment, beat the yolks and ⅓ cup (65grams)sugar in a mixing bowl until very, very light in color (almost white) and very thick. This took about 8 minutes in my Breville. Other mixers may take more or less time. Remove to a large bowl.
- In a clean mixing bowl with a clean whisk attachment beat the egg whites and ⅓ cup (65 grams) sugar together until soft peaks form. Beat to medium peaks. This took about 4 minutes in my mixer.
- Sift the cake flour over the yolk mixture, scoop the whites over the flour and fold everything together.
- Spread evenly in the prepared pan and bake 13 to 15 minutes. This is a little longer than normal, but the sponge should be a bit dry.
- This may be made several months ahead, wrapped well and frozen. Thaw at room temperature to use.
Coffee Rum Soak
- Combine all of the ingredients, stirring well.
- Brush the sponge with the soak, using all of it. Some will go through to the bottom of the sponge and that is fine.
- Using a round cutter the size of the ring or glass, cut rounds from the sponge. If your ring or glass is about 2" as was mine, cut very close together (see photo) to ensure you have enough. You will need 2 rounds per tiramisu.
Mascarpone Filling
- Make sure the mascarpone is room temperature before starting.
- Fit the mixer with the whisk attachment. Beat the cream until fairly stiff. Remove to another bowl.
- Without cleaning the bowl or beater, add the powdered sugar, egg yolks and vanilla. Beat until very, very light and fluffy – about 7 to 10 minutes.
- Add the gelatin to the water in a very small bowl and stir to combine completely.
- Add the room temperature mascarpone in thirds on low. Combine completely.
- Heat the gelatin in the microwave just until liquified. Do not let it get really hot. Add it to the mixer and beat it in until it is incorporated.
- Fold in the whipped cream
Assembly
- Place one soaked round soaked side up in each container.
- If using the size ring I did, fill with about ½ cup of mascarpone filling. A #8 disher/scooper does a good job. Make sure the disher is leveled off. For other sizes, you want about twice the filling as the soaked round - see the photo.
- Place another round on top, soaked side down. If using glasses, refrigerate the tiramisu. If using rings, freeze them.
- They will keep, well covered, in the freezer for a couple of months at this point.
- Make the chocolate curls. Place a piece of parchment or waxed paper on the table. Use a piece of chocolate that is about ⅓" or more thick. Using a vegetable peeler, "peel" the chocolate over the paper. Refrigerate.
- To release from the rings, place a tiramisu on the table and go around it with a blow dryer. Push it out of the ring and place it on a parchment covered sheet pan. Place back in the freezer. If using glasses, skip this part and go to the next instruction.
- In any case if they are in the rings, they should be frozen before proceeding.
- Whip the cream and powdered sugar to fairly stiff peaks. Place in a piping bag fitted with a #4 or #5 open star tip. Pipe around the edge and in the middle of the tiramisus.
- Decorate with the chocolate curls. Refrigerate until serving. These may be finished the day before if desired.
- These will keep for several days in the refrigerator is covered.
Notes
Nutrition
Terry says
Hi Helen,
Do you think these would work with a cooked filling???
Thanks,
Terry
Helen S Fletcher says
Hi Terry - Whatever cooked filing you used would need more gelatin to set. Maybe try a lightened pastry cream and set it with a teaspoon of gelatin if it went into a mold. Or none if it is in a glass. See my post on Pastry Cream Technique. It won't be quite the same but should be very good. Hope this helps.