Tiramisu misu su

Again, cravings; again, look in the fridge for inspiration.
And I have a cupboard that's dedicated to sweet stuff, like chocolote, biscuits, jams, nuts and Nutella.
And I did have mascarpone ( thank heavens!), and ladyfingers (where did they come from, I have no idea, and I'm the one doing the shopping), and vanilla extract and fresh brewed coffee (posh italian:P).

Besides, it's a really great dessert to make when you get those cravings, as you get to lick the bowl, and later on, after it cools, it always looks impressive.
And you can add booze to the coffee, but it's good without Amaretto, and I couldn't find my trusty old bottle which I brought from Prague, like, zillions of years ago. So maybe it's good I lost that bottle. I guess.
This recipe makes a double layer tiramisu, but if you want to make it higher, go for it.
Instead of using ladyfingers for this recipe, you can make sponge cake and use that instead for a more delicate version. It's good to use sponge cake when making this in shot glasses (just cut out the size with the glass and push it in, the rest is the same) for a cocktail party or smorgasbord.


Type of dish: dessert
Cost: cheap (if you get mascarpone cheap, it's still a cheap dish)
Difficulty: easy
Serves: 2-4
Time:  10min
Prep time: 5min
Cooling time: 1h at least.


You'll need:
A rectangular dish at least 3 cm deep, a whisk, a medium bowl, spatula or spoon, a bowl, grater, cling foil or tin foil to cover


Ingredients:

• 1 cup mascarpone
• 1 egg yolk
• 1/4 muscovado sugar (smell it- gorgeous!) or any sugar
• 1 tsp vanilla extract
• 1 packet ladyfingers
• 1 cup fresh brewed coffee
• cocoa to sift over layers
• 1/5 bar of chocolate for topping

What you're gonna do:
In the medium bowl, plop in the mascarpone, sugar, vanilla and egg. Whisk together to a cream.
In the other bowl pour in the coffee for dipping in the ladyfingers, unless you're using sponge cake, then don't bother with the bowl., a spoon is good. Put a finger in the coffee, then in the dish, until you have the bottom of the dish covered (doesn't have to be super - duper covered). Using the spatula, spread over the first layer about 1/3-1/2 of the mascarpone (eyeball it, as you'll need a bit more for the topping than on the bottom), and spread out evenly over the ladyfingers. Then sift over some cocoa and grate some chocolate (for "extra" flavour), and do the second layer the same way. When you put the second layer of mascarpone, smooth it out nicely with with spatula, and give the top a double sifting of cocoa and chocolate.  Cover with foil or film, and pop in the frigde for the flavours to intertwine like twilight characters.


You can serve even an hour after cooling time, but it's best the next day. Although I do think you may eat it the same day because it's just so good:)