Tiramisu and Tiramisini

I found this recipe while watching Nigella's Kitchen. It is so easy to make. The recipe was originally for martini glasses (i.e. tiramisini or little tiramisu's), but you can use a baking dish and make it as a tiramisu. The recipe isn't overly sweet; I have changed the amount of honey used from the original - this recipe uses less.

I have made this a few times for get-togethers, and even though I have always recieved complements, my biggest comnplements came when I added strawberries; they add an element of freshness to the entire dish.

Ingredients

Pot of weak espresso coffee
2 tablespoons coffee liqueur (Kahula)
Savoiardi biscuits (fine sponge fingers)
2 large egg whites
250 grams mascarpone cheese
1 tablespoon honey
2 tablespoons marsala
½ punnet strawberries, finely cubed
Dark chocolate, finely chopped

Method for Tiramisu

Make the espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool.
Using an electric hand-held whisk, beat the egg whites until they form soft peaks.
Scrape the mascarpone into another bowl, adding the honey. Beat with the whisk until smooth. Slowly stir in the Marsala.
Fold in the egg whites, a third at a time. Add in strawberries and stir until mixed through.
Dip each savoiardi biscuit into the cooled coffee mixture and place into a baking dish. Once the bottom of the dish is full, add in half the mascarpone mixture. Repeat for another layer.
Sprinkle dark chocolate on top. Refrigerate for at least 4 hours.

Method for Tiramisini

Make the espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool.
Using an electric hand-held whisk, beat the egg whites until they form soft peaks.
Scrape the mascarpone into another bowl, adding the honey. Beat with the whisk until smooth. Slowly stir in the Marsala.
Fold in the egg whites, a third at a time. Add in strawberries and stir until just mixed through.
Break a Savoiardi sponge finger into about 4 and drop the pieces into the cooled coffee mixture. Add each piece martini glasses, lining it halfway up the glass. Add in enough mascarpone mixture to cover the biscuits.
Sprinkle dark chocolate on top. Refrigerate for at least 4 hours.