Single-Serve Mint Chocolate Tiramisu
I’m a new convert to tiramisu. Well to be clear, I’m a new convert to non-coffee tiramisu. After a fan suggested I give a fruit version a try, I fell in love with this Very Berry Tiramisu. So now I’m hooked.
Since more people than not seem to love tiramisu, and chocolate and mint are flavor bffs, I figured let’s make a single-serve option for people who just want a treat, all for themselves. P.S. If you’re looking for more single-serve desserts try my Drop Biscuit with Cinnamon Plum Compote or Spiced Poached Pear with Streusel & Creme Anglaise!
This recipe is a twist on two classics (tiramisu and chocolate + mint). Whip together homemade chocolate lady fingers – I promise they’re not as intimidating as they sound (also if you accidentally overmix them, it’s ok you can still use them!) – which you’ll then dip into your favorite hot cocoa before layering with a minty whipped cream filling and topping with the classic dusting of cocoa powder.
Get to getting yourself a perfect chocolatey-mint sweet treat!
WHAT IS TIRAMISU?
(sorry, coming soon with a website update – full recipe available at the bottom!)
What are lady fingers? (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE MINT CHOCOLATE TIRAMISU
(sorry, coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love this single serve treat
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, coming soon with a website update – full recipe available at the bottom!)
MORE LAYERED DESSERT RECIPES
(sorry, coming soon with a website update – full recipe available at the bottom!)
Equipment
- Baking Tray
- Parchment Paper
- Piping Bag
- Whisk
- Fine Mesh Sieve
- Mixer
Ingredients
- 1 egg separated
- 5 tsp granulated sugar separated into 3 tsp and 2 tsp
- 2 tbsp all-purpose flour
- 1 tsp all-purpose flour
- 2 ¼ tsp cocoa powder
- 1 tsp coarse sugar for sprinkling
- 1 packet hot cocoa
- 2 tsp fresh mint leaves chopped
- ½ cup whipping cream
- 2 oz cream cheese room temperature
- 1 ½ tbsp powdered sugar sifted
- Cocoa powder topping
Instructions
LADYFINGERS
- Preheat oven to 356F CONVECTION; line a baking tray with parchment paper
- Separate your egg white from your yolk, placing your white into a big bowl and your yolk into another
- Using a mixer, beat your egg white until frothy, then, one-third at a time, add in your 3 teaspoons of sugar. Mixing in between each add until all is incorporated. Once all the sugar is added, beat until stiff peaks form*
- In your bowl with your egg yolk, once your whites are whipped, add your 2 teaspoons of sugar and whisk for about one minute, until the mixture becomes pale yellow
- Add the yolk mixture to your egg white and use a metal spoon to lightly fold together. Don’t fully combine at this stage, it’s important not to over-mix this mixture as you don’t want to risk losing too much air
- Sift your flour and cocoa powder into the mixture and fold it until it is combined. Again, do not overmix
- Place mixture into a piping bag*
- Pipe half-inch fingers about 3-4 inches long. Give them a little space on the tray as they may spread slightly as they bake (but they won’t spread too much)
- Sprinkle piped fingers with coarse sugar
- Bake for 8 minutes until lightly puffed and appear dry
- Remove from the oven and slide your parchment paper, with your baked fingers on it, onto a wire rack to cool completely
FILLING
- Place your cream cheese into a medium bowl and beat to smooth out. Pour in your heavy cream and sift in your powdered sugar. Whip until fluffy, about a minute
- Add in your chopped mint leaves and give one last quick beat to mix through
ASSEMBLY
- Using the hot cocoa packet, pour it into a bowl, add half the amount of warm water stated on the packet, and stir. Cool slightly so you’re not dipping your ladyfingers into hot liquid
- Dip 5 ladyfingers, one by one, into your cocoa liquid and place in one layer at the bottom of your small dish. Break the fingers as needed to have one even layer
- Top with half of your mint whip and repeat one more time, until all your filling has been used, the top layer should be the whipped cream mixture
- Lightly sift cocoa powder over the top, cover, and refrigerate for at least two hours
- Enjoy!
