Mini tiramisu, how sweet!

I love mini desserts! Often, two sweet spoonfuls are all I need after a lovely meal. My love for mini desserts is being shared on social media these days; there are all sorts of mini versions of what used to be filling desserts – even tiramisu is currently popular as a praline. I still have the recipe somewhere from my time as a young chef. Back then, every chef had more or less their own "own" recipe for the classic. It was a vote of confidence that I received it from my boss at the time. After years of being oversaturated with tiramisu at birthday buffets and Italian-inspired menus, the idea of ​​tiramisu pralines gave me new inspiration. How about a kind of iced confection filled with tiramisu, I asked myself. Very good, it quickly turned out! But the coffee in the dipped sponge cake isn't enough to create a harmonious coffee note in the confectionery version. So I started stirring some espresso into the mascarpone cream: problem solved.

I like this flavored cream much better than the original, even in larger batches, and I immediately adapted my recipe for the classic. Ice cube trays are ideal for freezing the ice cream confectionery – although the medium-firm silicone version in my video is unfortunately not suitable at all. The trays need to be either very hard, so that all the pieces fall out with a slight twist or turn of the tray, or very soft, so that each piece can be easily pushed out one by one. If it doesn't work out 100% the first time, don't worry, the ice cream confectionery is then mercifully dusted with cocoa powder. The ice cream confectionery is wonderful as a dessert – but I like it even more as an affogato, i.e. melted in a small glass with an espresso.

Also: 2 ice cube trays - hard or super soft, see above!!!

1. Fill a small saucepan with 3 cm of water and bring to a boil. Choose a metal bowl that fits snugly over the saucepan. Chop the chocolate and melt two-thirds of it over a bain-marie, stirring frequently and not letting the chocolate overheat ( see the best tips for perfectly tempered chocolate ). Remove the chocolate from the saucepan and stir in the remaining chocolate until it is completely melted. Brush the ice cube trays with chocolate (not too thinly), and let cool.

2. Beat the egg yolks and whole eggs into the bowl, add 4 cl of espresso, and mix with the sugar until creamy, either with a whisk or with a hand mixer.

3. Place the egg and sugar mixture in a boiling water bath and whisk continuously until the mixture is thick and fluffy. Professional chefs use a figure-8 whisk to ensure the mixture is evenly and thoroughly blended. Remove from heat and continue whisking for another 2-3 minutes, until the mixture has cooled a few degrees, so the egg doesn't continue to curdle. Allow to cool to room temperature, stirring well occasionally.

4. Whip the mascarpone with a hand mixer until stiff peaks form. This will look slightly different than when the cream is stiff peaks; the edges of the mascarpone will be sharper and the peaks thinner. Stiffly whipped mascarpone resembles creamy butter. Whisk the mascarpone with the egg custard. Pour into ice cube trays. Chill.

5. Carefully cut each ladyfinger into 4 pieces using a serrated knife, sawing rather than pressing. Mix the espresso and orange liqueur. Briefly dip the ladyfinger pieces into the coffee and press one piece into each ice cube tray. Freeze.

6. Remove the tiramisu ice cream confection from the freezer and immediately remove it from the molds. Let it stand briefly to soften slightly. Sprinkle with cocoa powder and serve either with coffee or pour over espresso as an affogato.

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