These individual serves of tiramisù with a twist are
ready to eat straight away, but are also good a day or two later
when the flavours have melded.
12savoiardi biscuits500 gm (2 cups)mascarpone200 gmcrème fraîche55 gm (¼ cup)dark muscovado or dark brown sugarCrushed amaretti, Dutch-process cocoa and chocolate shavings, to serveCoffee syrup50 gmdark muscovado or dark brown sugar200 mlespresso80 ml (⅓ cup)Marsala or brandy1 tbspGalliano or amaretto
For coffee syrup, stir sugar and half the espresso in a small saucepan over low heat until sugar dissolves. Remove from heat, add remaining ingredients and refrigerate for 5 minutes to cool a little.
Arrange savoiardi in a deep tray, spoon coffee syrup over them and leave until liquid is absorbed (about 2 minutes).
Whisk mascarpone, crème fraîche and sugar in an electric mixer until soft peaks form. Divide half the soaked savoiardi among small serving bowls or glasses, breaking into smaller pieces if necessary. Top with a little whipped mascarpone mixture and crushed amaretti and dust with cocoa, then repeat layering. Scatter with extra crushed amaretti and chocolate shavings to serve.