Individual Tiramisu - cooking recipe

Ingredients

2/3 cup half-and-half
6 oz dark chocolate, roughly chopped
2 None sponge cakes
2 tbsp instant coffee granules, dissolved in 1/4 cup boiling water
1/3 cup coffee liqueur
3/4 cup heavy cream
1/4 cup powdered sugar, sifted
1 tsp vanilla extract
1 tsp powdered gelatin, bloomed in 1 tbsp cold water for 5 mins
13 oz mascarpone
None None cocoa powder, for dusting

Preparation

Grease a 6-cup muffin pan. Line recesses with plastic wrap.
For the chocolate ganache, bring half-and-half to a boil. Remove from heat and stir in chocolate. Distribute 1/2 the ganache between muffin recesses then chill for 20 mins. Reserve remaining ganache at room temperature.
Meanwhile, cut each sponge cake into 3 slices horizontally. Cut out 6 - 3 inch rounds and 6 x 2 3/4 inch rounds. Set aside.
Combine coffee and liqueur. Set aside.
Whip heavy cream, powdered sugar and vanilla to soft peaks. Combine bloomed gelatin with 1/4 cup mascarpone and gently heat until gelatin melts. Fold into remaining mascarpone along with whipped cream. Spread 1/2 between muffin recesses.
Brush both sides of sponge cake rounds with coffee mixture. Arrange smaller rounds in muffin recesses. Spread remaining mascarpone mixture over top then cover with larger sponge rounds. Spread remaining ganache over top then chill for 3 hours, or preferably overnight.
Remove tiramisu from pan. Invert onto serving plates and discard plastic wrap. Dust with cocoa powder to serve.