CUCINA CARA MIA.......Random thoughts from "my dear kitchen" about food, travel, Italy, San Diego and life!

Tuesday, December 13, 2011


I am part of a Bunco group that has been together for almost 16 years and we always have a Christmas Bunco party-sometimes its at a restaurant, and some years one of the Bunco Babes offers to host. This year, my friend Ruth hosted, and it was catered by a local Italian restaurant. I was asked to make the dessert...well, everyone has already had my limoncello cheesecake, so I decided to make Tiramisu in martini glasses....the recipe I used follows...

Triple Chocolate Tiramisu - Serves 12


2 3 ounce package ladyfingers, split
1/4 cup brewed espresso or strong coffee
1 8 ounce carton mascarpone cheese
1 cup whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/3 cup chocolate liqueur
1 ounce white chocolate baking squares or white baking bars, grated
1 ounce bittersweet chocolate, grated
Unsweetened cocoa powder
Chopped chocolate-covered coffee beans (optional)


1. Line the bottom of an 8x8x2-inch baking pan with some of the ladyfingers, cutting to fit as necessary. Drizzle half of the espresso over ladyfingers; set aside.

2. In a medium mixing bowl, beat together the mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer just until stiff peaks form. Beat in the chocolate liqueur until just combined. Spoon half of the mascarpone mixture over ladyfingers, spreading evenly. Sprinkle white chocolate and bittersweet chocolate over the mascarpone mixture. Top with another layer of ladyfingers (reserve any remaining ladyfingers for another use). Layer with remaining espresso and mascarpone cheese mixture.

3. Cover and chill for 6 to 24 hours. Sift cocoa powder over top of dessert. If desired, garnish with cocoa beans.

I did break up the lady fingers to fit them into the martini glasses, other than that
it is the same, and I substituted Kahlua for the chocolate liqueur.

Hope you have a sweet and festival Holiday!