The idea of making and serving Tiramisù in little pots is not mine...I "stole" it from Wiggi who, in turn, "stole" it from Sadler. Anyway, I can modestly say that I was lucky enough to be able to taste the original at her wonderful wedding and, because I am a spoilt girl, I took home with me 2, and I say 2!!!, of these little gorgeous treats...not without effort though, since the waiters at the party tried few times to take my preeciousssssss treasure away, not knowing about their boss' consent.
Trying not to copy everything from Wiggi's post, I thought to combine with the strawberries two flavours that with them are just perfect, chocolate, for the sponge, and pistachio, for the mascarpone cream...without doubts, a marriage made in heaven!!
PISTACHIO TIRAMISU' with STRAWBERRIES
Makes 8 little jars
For the SPONGE
(Recipe by Ilona Chovancova from her book "Rotoli" (Rolls))
120 g Plain flour
2 Tbsp Cocoa powder
1 Pinch of salt
Pre-heat the oven to 180°C. Separate the eggs and beat yolks and sugar together until pale. Sift the flour with the cocoa powder and the pinch of salt and add them to the beaten yolks a tablespoon at a time mixing very gently. Wisk the egg withes to soft peaks and fold them delicately in the mixture. Pour the sponge batter into a swiss roll tin (25 x 35/40 cm) lined with baking parchment. Bake for 12-15'. Allow to cool completely on a wire rack.
For the PISTACHIO MASCARPONE CREAM
500g Mascarpone cheese
100-150g Pistachio paste
Separate the eggs and in a large bowl beat the yolks with the sugar until pale. In another bowl mix the mascarpone and the pistachio paste together until soft and smooth and then add it to the beaten yolks mixing gently. Wisk the egg whites until they hold stiff peaks and fold them into the mascarpone/yolks mixture. The cream has to be light and soft so it is important not to beat off the air from it while mixing.
For the ASSEMBLY
Pistachio mascarpone cream
Strong espresso coffee
Cocoa powder to dust
Cut the sponge with a round cutter of the same diameter of the jar (alternatively, cut the sponge into strips as if they were savoiarbi biscuits) and slice 20 strawberries (roughly two for each little jar). Start to cover the bottom of the jar (or the glass) with the sponge soaked in the coffee for few seconds, then add 1-2 tbsp of mascarpone cream and some strawberries. Carry on with with a second layer of sponge and mascarpone cream only. Dust with cocoa powder and decorate with half strawberry.
And this is Sadler's original version:
A smile with the lid,