Homemade Tiramisù Verrines


Adapted from Chef +Claire Debruille.
In the heart of Lucca, my mother-in-law finds her family roots. Her Gnocchi are legendary. Gnocchi is my husband’s comfort food. A generous portion of homemade Gnocchi wouldn’t be complete without a scoop of rich, homemade espresso-coffee Tiramisù for dessert. Would it?Growing up, my mom (Ama), who cooked traditionally Basque, did not make many Italian dishes. Perhaps, her closest recipes to Italian cuisine was a naturally made tomato sauce (which she learned from an Italian neighbor) and one lasagna or two, that she might have made sporadically. It wasn’t until I met my husband  (who slowly introduced me to Italian traditional cuisine), when I started savor (and treasure) Italian cooking until this day.

Homemade Tiramisù VerrinesI cook daily with a big influence from Ama, but my greatest pleasure is to prepare my husband’s childhood favorites. So I make sure that a good pesto, some lasagnas, polentas and a great puttanesca are included in our weekly repertoire, and look forward to share them with you. This powerful winter (which I don’t recall experiencing in recent years), has kept us indoors almost to a monastic enclosure. Working remotely, schools closed for days, has brought us at the same time, the perfect mise en scène (if I may) to prepare family ‘potages’, stews, rich winter soups aimed at defeating unprecedented freezing temperatures.

Homemade Tiramisù VerrinesStaying indoors, perhaps, induce us to gravitate to sweets, and nothing better than a rich Tiramisù made in verrine to please sweet cravings. Don’t you agree? One can cuddle and snuggle while indulging to this scrumptious Tiramisù. You and I will probably remember this winter for a long time, and with it the wonderful food we were able to prepare to keep us warm and, yes, a little bit spoiled. As much as I love the winter season, I admit it, I’m awaiting Spring time like never before.

Homemade Tiramisù Verrines

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Homemade Tiramisù Verrines
Cook time
Total time
: Dessert
: Italian
Serves: 4
  • 3 whole eggs
  • 250 gr Mascarpone cheese (best quality you can find)
  • 100gr granulated sugar
  • 30 gr sugar vanilla
  • 2 cups of espresso coffee
  • Cocoa powder to decorate
  • 20 lady fingers
  1. Separate the egg whites from the yolks.
  2. In a large mixing bowl, place the egg yolks, sugar and sugar vanilla. Whisk to a cream consistency.
  3. Add authentic Mascarpone cheese and continue whisking.
  4. Beat egg whites until forming a firm peak. Very gently fold with a spatula egg whites into the Mascarpone mix.
  5. Prepare coffee (a good quality espresso). Wet each lady finger in the espresso coffee. Line them at the bottom of the verrine. Cover with a layer of the Mascarpone mix. Alternate lady fingers and Mascarpone mix. Finish with a layer of Mascarpone mix.
  6. Refrigerate at least 4 hours. Cover verrines with wrapping plastic.
  7. Sprinkle with cocoa when you are ready to serve. Enjoy!

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