Tiramisu in a Bottle
A new variation on the classic Italian dessert that will have raspberry fans drooling.
Equipment
- Electric mixer
- Scissors
- Prep bowls
- 2 Plastic bottles
Ingredients
- 225 g Mascarpone
- 2 Eggs
- 60 g Sugar
- 240 ml Cream
- 6 Ladyfingers
- 200 g Raspberries
- 240 ml Strong black coffee or espresso
- 500 g Milk chocolate, melted
Instructions
- Divide the egg yolks from the whites and mix the yolks with the mascarpone and sugar until smooth and creamy.
- In separate bowls, beat the egg whites until fluffy and the cream until it forms stiff peaks. Carefully fold the whipped cream and the beaten egg whites in with the mascarpone mixture.
- Take two clean, empty plastic bottles and cut the end with the bottle top off each bottle about a third of the way down. Remove a lengthwise panel of each bottle, leaving two thirds of the sides intact. Slide one bottle inside the other to form a cylinder with an opening on one side.
- Fill the cylinder with half of the mascarpone mixture. Place the raspberries in a line in the center. Dunk the ladyfingers one-by-one in the coffee and place gently on top of the raspberries. Add the rest of the mascarpone mixture, place four coffee-soaked ladyfingers in the center, and line each side with the remaining raspberries.
- Freeze for a minimum of three hours so that everything can firm up nicely before serving. To prepare for serving, carefully remove the tiramisu from the plastic bottles.
- Coat completely with melted chocolate and let it set. Garnish with raspberries and confectioner's sugar if desired. Slice, serve, and enjoy!
