Tiramisu en verrines

(For 4 people)

For the tuiles

You need:

• 3 egg whites
• 3.4 tablespoons (50 g) butter
• 3 tablespoons millet flour
• 1 teaspoon pure vanilla extract
• 1 tablespoon blond cane sugar
• Black sesame seeds, to sprinkle

Steps:

1. Preheat the oven to 350 F and have a large baking sheet covered with parchment paper ready; set aside.
2. In a bowl, beat the egg whites with the vanilla and flour and sugar. Add the melted butter. Let rest for 15 minutes.
3. Using a small pastry brush, make 3-inch circles on the parchment paper. Sprinkle with sesame seeds. Cook for 6 to 7 minutes, or until golden in color. Remove from the oven and using a spatula, transfer the tuiles to a cooling rack. Repeat until you run out of ingredients. These can be stored for a week in an air-tight container.

For the tiramisu

You need:

• 2 large eggs, separated
• 1/3 cup (80 g) blond cane sugar
• 1 teaspoon pure vanilla extract
• 7 oz (200 g) mascarpone, at room temperature
• Pinch of sea salt
• 3/4 cup prepared dark coffee
• 10 ladyfingers (I made a Gluten free version)
• Unsweetened cocoa powder, to dust

Steps:

1. In a bowl, beat the egg yolks with the sugar and vanilla. Place the bowl over a pot of simmering water and continue to beat until the batter is light in color and doubles in volume.
2. Beat in the mascarpone. Let cool slightly.
3. Whip the egg whites firm with a pinch of salt and fold them in the egg batter.
4. Have four small water glasses handy. Take 1 ladyfinger and dip it quickly in the coffee. Coat the bottom of the first glass with it, cutting it in pieces if necessary. Repeat with the other glasses.
5. Cover the layer of ladyfinger with mascarpone cream and repeat another layer of ladyfingers (dipped in coffee) in each glass.
6. Finish with the rest of the mascarpone cream. Cover each glass with plastic wrap and place in the fridge for at least 5 hours (or overnight, which is what I always prefer to do).
7. When ready to serve, dust each glass with cocoa powder and serve with the tuiles on the side.

Note: I prefer my tiramisu without the addition of marsala or rum. It’s a question of preference.