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$1.46 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 18% 
The recipe Mini Tiramisu (For Two 4" Spring Form Pans) could satisfy your Mediterranean craving in roughly 45 minutes. This recipe makes 4 servings with 532 calories, 10g of protein, and 31g of fat each. For $1.4 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. valentin day will be even more special with this recipe. If you have gelatine, cocoa powder, egg yolk, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is rather bad. Try Applesauce Carrot Cake (7" Spring Form Pan), Mini Tiramisu Éclairs, and Mini Tiramisu Cheesecakes for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
If you're following a gluten-free diet, be sure to find a gluten-free brand of ladyfingers/sponge biscuits.
If you're following a gluten-free diet, make sure your cookies (and all other ingredients) are truly gluten free.
Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)
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