Individual Mirabelle Tiramisu

Ingredients

• 155 g Semi-salted butter (cut into small cubes)
• 190 g All-purpose flour
• 125 g Granulated sugar
• 1 sachet (≈10 g) Baking powder
• 3 units Egg yolks (for the dough)
• 500 g Fresh mirabelles (already pitted)
• 30 g Brown sugar
• 30 g Butter (for cooking the mirabelles)
• 25 ml White rum (flamed at the end of cooking the mirabelles)
• 4 units Egg yolks (for the cream)
• 275 g Granulated sugar (for the cream)
• 1 sachet (≈10 g) Vanilla sugar
• 470 g Mascarpone (at room temperature)
• 250 g Heavy cream (35% fat) (well chilled)
• to taste Unsweetened cocoa powder (for finishing)
• 8 units Whole mirabelles (for decoration) (with stem)

Instructions

1. Prepare the Breton shortbread dough

   In a bowl, combine the flour, granulated sugar and baking powder. Add the semi-salted butter cubes and rub in with fingertips until a sandy mixture forms. Incorporate the 3 egg yolks and work the dough until homogeneous. Shape into a ball, wrap in cling film and refrigerate for 2 h.

   Time: PT2H15M

2. Prepare the mirabelle compote

   Pit the mirabelles and halve them. Melt 30 g butter in a saucepan, add the mirabelles and brown sugar. Cook 3‑4 min while stirring gently. Pour in the rum, bring to a boil for 30 s then remove from heat. Let cool to room temperature, then drain while reserving the juice.

   Time: PT35M

3. Roll out and bake the shortbreads

   On a lightly floured work surface, roll the dough to 0.5 cm thickness. Cut 8 cm circles using cutters. Place the circles on a baking sheet lined with parchment paper. Bake at 180°C for 10‑12 min until golden. Cool on a rack then remove the circles.

   Time: PT22M

   Temperature: 180°C

4. Whip the cream

   Place the well‑cold heavy cream in the mixer bowl, whisk until a firm consistency is reached. Keep chilled.

   Time: PT5M

5. Prepare the mascarpone cream

   In the same bowl, whisk the 4 egg yolks with the granulated sugar and vanilla sugar for 3 min until pale. Add the mascarpone and the mirabelle cooking juice, mix for 2 min until smooth.

   Time: PT5M

6. Fold in the whipped cream

   Gently fold the whipped cream into the mascarpone mixture by lifting the mass with a spatula until homogeneous. Keep chilled.

   Time: PT2M

7. Assemble the tiramisu

   Place each shortbread circle into an 8 cm tart ring. Spoon a tablespoon of cream into the bottom, spread to the edges. Arrange the pitted mirabelles in the centre, pressing them in slightly. Cover with cream up to the top, smooth with a small offset spatula. Repeat for each ring.

   Time: PT15M

8. Freezing

   Place the assembled tiramisu in the freezer for 2 h30 to 3 h so they firm up before caramelizing.

   Time: PT2H45M

9. Caramelize the top

   Remove the tiramisu from the freezer, place on a heat‑proof surface. Use a kitchen torch to caramelize the top evenly for about 5 min, rotating the mold to avoid burnt spots.

   Time: PT5M

10. Finishing and serving

    Dust with unsweetened cocoa powder using a sieve. Decorate each tiramisu with a whole mirabelle with stem in the centre. Serve immediately or keep refrigerated for up to 2 days.

    Time: PT5M

Nutrition Facts

Calories

480

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Semi-salted butter: Unsalted butter + 1 % salt
• Instead of All-purpose flour: Wheat flour
• Instead of Granulated sugar: White sugar
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Egg yolks (for the dough): Whole eggs (separate the whites)
• Instead of Fresh mirabelles: Yellow plums, Apricots
• Instead of Brown sugar: Brown sugar
• Instead of Butter (for cooking the mirabelles): Margarine
• Instead of White rum: Brandy, Kirsch
• Instead of Egg yolks (for the cream): Whole eggs (separate the whites)
• Instead of Granulated sugar (for the cream): White sugar
• Instead of Vanilla sugar: Vanilla extract
• Instead of Mascarpone: Cream cheese + cream
• Instead of Heavy cream (35% fat): Whipping cream
• Instead of Unsweetened cocoa powder: Cocoa powder
• Instead of Whole mirabelles (for decoration): Small plums

Equipment Needed

• Mixing bowl
• Stand mixer with whisk
• Rolling pin
• Cling film
• Refrigerator
• Oven
• Baking sheet
• Parchment paper
• 8 cm tart rings
• Saucepan
• Silicone spatula
• Kitchen torch (optional)
• Fine sieve (optional)
• Presentation platter (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Using semi‑salted butter gives the shortbread a slight salty edge that balances the sweetness of the tiramisu.
• Rum can be replaced with Grand Marnier for an orange note.
• For an even more elegant finish, lightly dust with powdered sugar before caramelizing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Can be frozen for 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the shortbread dough the day before and keep it refrigerated.
• The mirabelle compote keeps for 2 days refrigerated; it can be made ahead.
• The mascarpone cream can be prepared 4 hours before assembly.
• After assembly, freeze the tiramisu for service the same day.