Tiramisu Parfaits
Submitted by cat7994
Elegant individual tiramisu parfaits layered in stemmed glasses with mascarpone Italian meringue, coffee-soaked crumbs, dark rum, and bittersweet chocolate triangles.
YIELD
4 servingsPREP
60 minCOOK
0 minREADY
3 hrsThese aren’t your average scoop-it-from-a-dish tiramisus. Each parfait is layered in a stemmed glass, which means every guest gets their own beautifully composed dessert.
The filling starts with a proper Italian meringue: egg whites whipped stiff, then stabilized with a stream of hot sugar syrup. Mascarpone, dark rum, and chopped bittersweet chocolate get folded in, creating a mousse-like cream that’s light but intensely flavored.
Coffee-drenched cookie crumbs go in first, then the mascarpone mixture, then another round of both. Two hours in the fridge (overnight is better), and you’ve got layers that have melded into something truly special.
The finishing touch? Handmade chocolate triangles, tempered and snapped from a thin sheet. Show-stopping without being fussy.
Chef Tips
- The sugar syrup must hit 240°F (soft ball stage) before you add it to the egg whites. This is what cooks the whites and makes the meringue safe and stable.
- Let the mascarpone mixture cool completely before layering. Warm filling will melt the cookie crumbs into paste.
- Make the chocolate triangles while the parfaits chill. Spread the chocolate thin, let it set until firm but not brittle, then cut with a pastry wheel for clean edges.
Ingredients
Directions
Put the eggwhites in a bowl of an electric mixer and put the bowl in a second bowl of hot water and let the whites stand, stirring occasionally, for 15 minutes.
Add the cream of tartar and salt and bet the whites until they just hold stiff peaks.
While the whites are being beaten, in a saucepan combine the sugar and ¼ cup of water.
Bring the mixture to a boil, stirring to dissolve the sugar, and boil the syrup until it registers 240 deg. on a candy thermometer.
Add the sugar syrup to the whites in a stream, slowly, while beating and beat the mixture until it is cool.
Add the mascarpone, rum and chocolate and beat until well combined.
Divide the cookie or cake crumbs among 4 stemmed glasses.
Drizzle each portion with 2 tablespoons of the coffee and top the crumbs with half the mascarpone mixture.
Layer the remaining cookie crumbs, coffee and mascarpone mixture in the same manner.
Chill the parfaits, covered for a minimum of 2 hours, or overnight.
Garnish: In a metal bowl, set over a pan of barely simmering water, melt the chocolate.
Line a baking sheet with foil and spread the chocolate about ⅛” thick on the foil.
Chill the chocolate triangles on the baking sheet until it is just set, but not hard, and with a pastry wheel, cut it into triangles.
Chill the chocolate triangles on the baking sheet until they have hardened and peel the foil carefully from them.
Garnish each parfait with a chocolate triangle.
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