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!

Yields: 1 serving

Ingredients:

LADY FINGERS

• 1 egg, separated

• 5 tsp granulated sugar, separated into 3 tsp and 2 tsp 

• 2 tbsp + 1 tsp all-purpose flour 

• 2 ¼ tsp cocoa powder 

• 1 tsp coarse sugar, for sprinkling

• 1 packet hot cocoa

WHIPPED FILLING

• 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

Directions:

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!

If you love this recipe, tag @accentgolden in your posts on social! I want to see your single-serve tiramisu!! 

Notes:

• Beat your egg whites until they are extra stiff. After this stage you will be adding your remaining ingredients which will knock out some air, having your whites extra stiff to start will help keep the right amount of air in the mixture as you pipe and bake them, helping them not to spread