Burnt Expresso and Tiramisu Cups

Ingredients

100 gm Mascarpone Cheese
70 ml water
50 ml sugar
2 egg yolks
1 gelatin leaf
140 ml fresh whipped cream
100 ml roasted expresso syrup
100 gm chocolate sponge fingers

Method

• Boil water and sugar to a soft ball consistency.
• Pour the sugar syrup over the egg yolk and whisk to get a sabayon.
• Once cooled add the mascarpone cheese and melted gelatin leaf.
• Fold in the whipped cream to get the tiramisu mix.
• Take a demitasse cup, pour the mix in it with 2 layers of chocolate sponge fingers dipped in expresso syrup. Refrigerate.
• Serve dusted with cocoa powder and garnish.

taken from the Delhi Times section of the Times of India.