French Chocolate Tiramisu Verrines

Instructions

1. 1

   Prepare the espresso and let it cool to room temperature.

2. 2

   Separate the egg yolks from the egg whites. In a bowl, whisk the egg yolks with the granulated sugar until the mixture becomes pale and creamy.

3. 3

   Add the mascarpone cheese to the egg yolk mixture and mix until smooth and well combined.

4. 4

   In a separate clean bowl, beat the egg whites until stiff peaks form.

5. 5

   Gently fold the beaten egg whites into the mascarpone mixture, being careful not to deflate the mixture.

6. 6

   Cut the chocolate sponge cake into small cubes or pieces suitable for layering in verrine glasses.

7. 7

   Dip the sponge cake pieces briefly into the cooled espresso and place a layer at the bottom of each verrine glass.

8. 8

   Add a layer of the mascarpone cream mixture over the soaked sponge cake.

9. 9

   Repeat the layers as desired, finishing with a layer of mascarpone cream on top.

10. 10

    Grate or finely chop the dark chocolate and sprinkle it generously over the top layer of each verrine.

11. 11

    Refrigerate the verrines for at least 2 hours to allow the flavors to meld and the dessert to set.

12. 12

    Serve chilled and enjoy your French Chocolate Tiramisu Verrines.