Individual Mirabelle Tiramisu
Recipe by Chef Sylvain - Long live pastry!
A revisited tiramisu in individual servings, with a Breton shortbread base, a slightly flamed mirabelle compote with rum, and a silky mascarpone cream. Presented in 8 cm circles, it is enjoyed chilled, decorated with cocoa powder and a few whole mirabelles.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
5h 32m
Prep
1h 2m
Cook
47m
Cleanup
7h 21m
Total
Cost Breakdown
Total cost:$19.40
Per serving:$3.23
Critical Success Points
- • Rest the shortbread dough (2 h chilled)
- • Cooking the mirabelles with rum addition
- • Delicate incorporation of the whipped cream
- • Freezing before caramelizing
- • Caramelizing with torch
Safety Warnings
- • Handle the torch with care, keep flames away from flammable materials.
- • Hot rum can splash; keep your face away.
- • Use kitchen gloves when removing hot molds from the oven.
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