It may not officially be spring yet – but with temperatures in the 50s around here, it definitely feels like spring has sprung. Even yesterday, while taking a long walk with a good friend, I saw buds on a few bushes and in flower patches here and there. That got me excited, thinking about flowers blooming and Easter and a new season…and of course the first fresh fruits and vegetables of the season, a welcome change from the squashes and root vegetables in abundance during the winter. Since we’re not quite there yet though, I’ve been using a lot of citrus in my cooking as well as my desserts, and these mini spring tiramisu desserts are no exception. I whipped up some savoiardi cookies from my favorite tiramisu recipe, as well as my favorite Meyer lemon curd, and the rest of the dessert was a pinch to throw together…I used these Weck jelly jars, and I thought they made perfect individual-sized servings. Hope you enjoy them as much as we did!
For the cookie layer:
- 1 cup freshly brewed coffee, at room temperature
- Savoiardi cookie recipe
For the whipped cream layer:
- 3/4 cup heavy whipping cream
- 1 Tbsp powdered sugar
- 1/2 cup mascarpone cheese
To make the whipped cream layer, beat the cream on high speed until soft peaks form. Add in the powdered sugar and mascarpone cheese, and then continue beating until stiff peaks form.
For the Meyer lemon curd layer:
In each jar, assemble the tiramisu layers in the following order: savoiardi cookies dipped in coffee, whipped cream, and Meyer lemon curd. Repeat twice for each jar. Makes four 7.4-ounce jelly jars.