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Serves 2
Here's a quick version of tiramisù that omits raw eggs.
6 savoiardi, such as Vicenzi brand
1/3 cup cold espresso
2 tablespoons coffee liqueur such as Caffuccino, or rum
1/2 cup mascarpone cheese
2 tablespoons confectioners' sugar
Italian chocolate, such as Perugina, Vanini or Venchi
In a small bowl, break up the savoiardi into very small pieces. Stir together the espresso and liqueur and sprinkle over the savoiardi. Toss the pieces to absorb the liquid.
In another bowl, stir together the mascarpone and confectioners' sugar until smooth.
Divide one-third of the savoiardi between two 5-ounce ramekins, or small coffee cups. Top the savoiardi with one-third of the mascarpone mixture, smoothing it evenly with a spoon. Repeat with another two layers of savoiardi and mascarpone (you should end up with mascarpone on the top layer).
Cover with plastic wrap and refrigerate for at least 2 hours.
Top each ramekin with grated chocolate before serving.
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