Dessert for one

I have leftover whipped cream from Helen’s heart-shaped tiramisu and about 3-4 savioardi biscuits. To avoid wasting food, I added thickened cream and marsala wine to make another tiramisu with red kiwi fruits given by my dad’s friend.

“Tiramisu is an Italian dessert made of espresso-soaked ladyfingers layered with mascarpone, eggs, and sugar, topped with cocoa powder. It often includes coffee liqueur or Marsala wine, making it a rich treat designed to boost energy. Despite being high in calories, it offers benefits such as increased alertness from caffeine, antioxidants from coffee and cocoa, and protein from mascarpone. As a comfort food, it promotes satisfaction and happiness, with healthier versions available that use Greek yogurt and whey protein for lower sugar and higher protein content.”

Glad to finish off the whipped cream, and recreated tiramisu without coffee garnish but with a ice cream scoop leftover bits of cream and half of kiwi fruit. Let’s be creative using cocktail glass!!!

Ingredients

3-4 savioardi biscuits (ladyfingers)
2 Tbs brewed coffee (cool)
3 kiwi, 2 1/2 kiwi, cut to tiny bite sized and 1/2 kiwi, garnish
25 ml thickened cream (cold)
1 Tsp castor sugar
1 Tbs Marsala wine
a tiny drop of vanilla extract
leftover whipped cream

Method

Prepare metal hand beaters, coffee marsala wine and cut kiwi fruits

Chill hand metal beaters in fridge for 30 minutes. Brew coffee and take 2 Tbs of coffee out and place into a metal shallow bowl. Place in fridge to cool it down about 5 minutes.

Cut 3 kiwi fruits in half. Carefully removed kiwi flesh from the skins. Cut to tiny bits 2 and a half of kiwi, and 1/2 kiwi; don’t cut. Place the kiwi cut up and half uncut into fridge until needed. By now coffee has cool. Mix 1Tbs Marala wine with cool brewed coffee in a metal shallow bowl. Ensure it is cooled to room temperature, or the savioardi (ladyfingers) will turn mushy immediately. 

Prepare the cream

Bring out the leftover cream, chill hand metal beaters, and thickened cream from fridge. Pour the 50 ml of thickened cream into the cooled leftover cream. Whisk using electric beaters until it starts to thicken and leaves visible trails. Once it begins to thicken, gradually add the castor sugar and a tiny drop of vanilla extract. Keep whipping until creamy fully combined and fluffy. Set cream in the fridge until needed.

Assemble

Dip one savioardi into the coffee mixture for just 1 second and only one side. Break up to small pieces and place into the bottom of cocktail glass. Gently press down with the back of a teaspoon. Now bring out the cut kiwi, place some kiwi on top savioardi. Now spoon the cream and put on top cut kiwi.

Followed by some dipped savioardi biscuits, and then cut kiwi on top of dipped savioardi. Add the remaining savioardi biscuits to the cut kiwi. Using ice cream scoop the remaining cream, place on top in the middle of the cocktail glass.

Cover with cling wrap with 4 toothpicks to hold up cling wrap, and place the cocktail glass tiramisu into fridge to chill for at least 2-4 hours. Before serving remove the cling wrap, and toothpicks. Bring out the cocktail glass tiramisu. Then gently press in the last half kiwi fruit into the ice cream scoop cream. Enjoy!!!

Note from Google search and browsed recipes:

Don’t Oversoak: Quickly dip ladyfingers; they should be moist, not saturated. Ensure the cream is cold and beaters are chilled to get the best volume. If you want a more intense chocolate flavour, add a layer of grated dark chocolate between the layers instead of strawberries.

Best Types of Rum: Dark rum is the most commonly used, providing a warm, molasses-based flavour. Spiced or gold rum also works well. Where to Add It: The rum is usually added to the cooled espresso mixture for dipping the savioardi, but it can also be mixed into the mascarpone cream mixture for a more intense flavour. If you do not have rum, 45ml of Amaretto, Brandy, or Kahlua (coffee liqueur) are great alternatives. If you prefer a less boozy taste, start with 30ml and increase to 45ml to suit your taste.

Quick Dip: Dip each ladyfinger for only 1–2 seconds per side. Savoiardi are very absorbent and can turn mushy quickly. Use cooled, strong coffee or espresso to prevent the ladyfingers from breaking apart during the dip. Arrange them immediately in your container to let them soften further in the fridge overnight. Alcohol Balance: 3 tablespoons of rum for only 14 cookies will give a fairly strong rum flavour. If you prefer less, reduce to 1.5–2 Tbs.

https://helenscchin.com/2026/05/31/kiwi-tiramisu/

My other tiramisu recipe: Helen’s heart shape tiramisu:

https://helenscchin.com/2026/05/11/helens-heart-shape-tiramisu/

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