Tiramisu Tarts with Tiramisu Cream & Mini Meringues
A playful take on the much-loved Italian classic, these elegant little tarts bring together crisp, buttery pastry, silky espresso-infused mascarpone cream and delicate mini meringues. Perfect for entertaining, afternoon coffee or an indulgent finishing touch to dinner.
Ingredients
1 pack sweet shortcrust pastry
Baking beans for weight
4 egg whites
225g caster sugar
1 tsp white wine vinegar
1 tsp vanilla extract
1 tsp cornflour
3 tsp cocoa powder
200g mascarpone cheese
50g double cream
100ml strong espresso, cooled
75g icing sugar
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Method
Mini Tart cases
- Roll Sweet shortcrust pastry to 2/3mm thickness on a cold bench and cut circles out slightly larger than your mini muffin tray.
- Grease the tin and press the pastry into the tin without stretching it, and prick the bases. Chill in the fridge for ½ an hour.
- Preheat Miele oven to 170 on intensive bake and place a baking rack onto shelf 1 or 2
- Line each tart with a piece of baking paper & some baking beans
- Bake weighted for 15 mins, then unweighted for another 7 mins. Leave to completely cool before removing from tins.
Mini Meringues
- Preheat the Miele Food Warming Drawer on the food setting and the highest temperature option.
- Put the egg whites into a large, clean bowl and whisk them until soft peaks form. Gradually add the sugar, little by little, whisking continuously. The mixture should be stiff, white, and glossy.
- Now whisk in the vanilla extract, wine vinegar and cornflour until well combined.
- Swirl the cocoa powder into the mixture using a knife. If using the cocoa powder, then spoon small mounds, well spaced out, onto a baking sheet lined with baking parchment. At this point, you can scatter chopped hazelnuts onto the mini meringues if desired.
- Put the baking tray into the food warming drawer. The size of the meringue will depend on the time needed to cook.
For meringue Kisses: 2 hours
For meringue nests: 4 hours
For pavlova: 12 hours
Remove from the warming drawer when thoroughly cooled. Serve with whipped cream and berries.
Mini Meringues (To cook in the single oven)
- Preheat the Miele single oven to 100°c
- Put the egg whites into a large clean bowl and whisk them until soft peaks form. Gradually add the sugar, little by little, whisking continuously. The mixture should be stiff, white, and glossy.
- Now whisk in the vanilla extract, wine vinegar and cornflour until well combined.
- Swirl the cocoa powder into the mixture using a knife. If using the cocoa powder, then spoon small mounds, well spaced out, onto a baking sheet lined with baking parchment. At this point, you can scatter chopped hazelnuts onto the mini meringues if desired.
- Put the baking tray in the Miele Oven. The size of the meringue will depend on the time needed to cook
For meringue Kisses: 30 minutes hour
For meringue nests: 1 hour
For pavlova: 1½ hours
Leave in the oven until completely cooled and dried out
Tiramisu Cream
- Combine mascarpone cream, double cream, espresso, and icing sugar in a stand mixer and whisk until soft peaks
- Transfer into a piping bag with a star or round nozzle
- Pipe cold cream into fully cooled tart cases and top with a meringue, then dust with a little cocoa powder
We are a Miele Premium Partner
At Peter Tyson, we know that choosing the right home and kitchen appliances, from vacuum cleaners and washing machines to ovens and dishwashers, can feel overwhelming. That's why our expert team is here to help.
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