Warninks Mini Tiramisu

Method

1. Brew the espresso coffee and stir the Warninks advocaat into it.
2. Roughly break the ladyfingers into smaller pieces to fit your serving glasses.
3. Separate the egg whites and yolks.
4. Use electric beaters to whisk the egg whites until fluffy and firm.
5. Use the same beaters to whip the egg yolks and sugar until very thick, creamy and pale (around 3-4 minutes). They are whipped sufficiently when a trail remains for a few seconds after the mixture falls off the whisk (this is the ribbon stage).
6. Add the mascarpone to the egg yolk mixture and gently beat it in – put the electric mixer on the lowest speed setting and mix until just smooth. (Do not overmix as the mascarpone could split).
7. Use a large metal spoon to gently fold the whipped egg white into the mascarpone mixture.
8. Spoon a small amount of this creamy mixture into the bottom of each serving glass.
9. Dip a piece of ladyfinger into the coffee mixture for approximately 2-3 seconds and lay it on top of the creamy layer in one of the glasses. Repeat until the base layer is covered.
10. Repeat for the remaining glasses.
11. Now add another layer of the mascarpone mixture (aim for around a 1cm thickness).
12. Add another layer of biscuits dipped in the coffee mixture.
13. Top with another 1cm layer of mascarpone mix.
14. Add a third layer of ladyfinger biscuits dipped in the coffee.
15. Top with the remaining mascarpone cream and level the top of each dessert using the back of a teaspoon.
16. Transfer to the fridge to rest for 24 hours.
17. When ready to serve dust each mini tiramisu cup with sieved cocoa powder and scatter the grated chocolate and sprinkles over the top.