MINI TIRAMISU WITH NUTELLA WITH KATHERINE SABBATH
Serves 8
INGREDIENTS
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3 eggs
1 2/3 tbsp sugar
350g mascarpone cheese
12 ladyfinger biscuits
3 tbsp coffee
120g Nutella (15g each glass)
Cocoa powder (for decoration)
METHOD
1 Separate the egg yolks and whites. Add the sugar and beat the yolks with the sugar until pale. Then, add the mascarpone to the mixture, and mix together until you get a fluid texture.
2 Whisk the egg whites until they form stiff peaks. Carefully fold them into the mascarpone mixture and mix everything together.
3. Quickly soak a ladyfinger biscuit in the coffee and place it on the bottom of the first glass. Repeat this step for each glass. Then, add a layer of the mascarpone cream, followed by a spoonful of Nutella (use a piping bag). Finish with another layer of mascarpone cream.
4 Chill in the fridge for at least 6 hours. When ready to serve, use a sieve to sprinkle cocoa powder over the top and impress your guests with this delicious taste of Italy.
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