Bake: Place the tartlet pans on a baking sheet and bake in the preheated oven for about 12-15 minutes, or until golden brown. Once baked, allow them to cool completely.
Step 5: Prepare the Tiramisu Filling
Whip the Cream: In a mixing bowl, beat the 1/2 cup of heavy cream until soft peaks form. Set aside.
Mix Mascarpone: In another bowl, combine the 8 oz of mascarpone cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Beat until smooth and creamy.
Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until well combined.
Step 6: Assemble the Tartlets
Dip and Layer: Quickly dip a few Savoiardi biscuits (ladyfingers) in the cooled 1 cup of brewed coffee for a few seconds until just soaked, then break them to fit into the tartlet shells. Spoon a layer of the mascarpone filling over the biscuits.
Repeat Layers: You can layer additional soaked biscuits and filling for a more indulgent dessert.
Step 7: Chill and Serve
Chill: Refrigerate the tartlets for at least 2 hours to allow the flavors to meld and the filling to set.
Step 8: Presentation
Dust with Cocoa: Just before serving, dust the tops of the tartlets with cocoa powder for that classic tiramisu finish.
Garnish: For an elegant touch, top each tartlet with chocolate shavings or a sprinkle of finely chopped dark chocolate.
Serve Beautifully: Place the tartlets on a decorative platter or individual dessert plates. You can also add fresh berries or mint leaves alongside for color and freshness.
Enjoy!
