Let me start by saying... these are A-maaa-zing! Simply said, they taste as great as they look. This twist on traditional tiramisu is sweet, refreshing, and satisying. These little shooter size desserts are perfect for parties, entertaining, and (of course!) portion control (not that having just one is even an option!).
Ingredients:
Ladyfingers
2 tablespoons butter
3/4 cup plus 2 tablespoons flour
4 egg yolks
1/2 cup granulated sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla extract
powdered sugar (for dusting)
Tiramisu
3 tablespoons seedless raspberry jam
1 tablespoon orange juice
1 (3-oz.) package cream cheese, softened to room temperature
1/4 cup sugar
1/2 cup heavy cream
8 ladyfingers (use the shot glass to make perfect circles)
Garnish: fresh mint sprigs and lemon zest
1 oz shot glasses, makes 8
Ladyfingers
1. Preheat the oven to 350 degrees.
2. Using 2 tablespoons of butter to grease 2 baking sheets and then dust with 2 tablespoons of flour.
3. Mark parallel lines in the flour across the width of the tray about 4 inches apart.
4. Using a stand mixer fitted with a wire whisk beat the eggs and sugar on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume (about 8 minutes).
5. Fold the egg whites, remaining 3/4 cup flour, salt and vanilla until mixture is smooth.
6. Now using a large pastry bag with a 3/4-inch plain tube with the mixture pipe fingers about 4 1/2-inches in length on to the baking sheet (using the lines as a guide).
7. Lightly dust the ladyfingers with powdered sugar.
8. Bake for 15 to 18 minutes, or until just firm on the outside and still soft in the center.
2. Using 2 tablespoons of butter to grease 2 baking sheets and then dust with 2 tablespoons of flour.
3. Mark parallel lines in the flour across the width of the tray about 4 inches apart.
4. Using a stand mixer fitted with a wire whisk beat the eggs and sugar on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume (about 8 minutes).
5. Fold the egg whites, remaining 3/4 cup flour, salt and vanilla until mixture is smooth.
6. Now using a large pastry bag with a 3/4-inch plain tube with the mixture pipe fingers about 4 1/2-inches in length on to the baking sheet (using the lines as a guide).
7. Lightly dust the ladyfingers with powdered sugar.
8. Bake for 15 to 18 minutes, or until just firm on the outside and still soft in the center.
9. Cool until room temperature.
Tiramisu
1. Microwave raspberry jam in a small microwave-safe bowl for 20 seconds. Add OJ and stir until combined.
2. Beat cream cheese and sugar at medium speed with an electric mixer until creamy (about 1 minute).
3. Beat heavy cream with an electric mixer until soft peaks form. Fold into cream cheese mixture. Spoon into a zip-top plastic bag. (Do not seal.) Snip 1 corner of bag with scissors to make a hole (about 1/2 inch in diameter).
4. Cut ladyfingers by turning a shot upside down and pressing into ladyfinger. This will allow you to make perfect layers.
5. Push ladyfinger circle into bottom of 1 shot glass. Repeat procedure with 7 more shot glasses. Drizzle about 1/2 tsp. raspberry mixture into each glass. Pipe a small amount of cream cheese mixture evenly into each glass.
6.Repeat procedure with remaining ladyfingers, raspberry mixture, and cream cheese mixture. Top each glass with mint and lemon zest.
7.Cover and chill for a minimum of 2 hours.
(Adapted from Southern Living.)
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