MINI TIRAMISU JARS

Make these extra mini by using 20 quarter pint (125mL) canning jars. Cut cookies into quarters, using 2 pieces per layer topped with 2 tbsp filling. Alternately you can layer the dessert into straight-sided glasses. Make assembly even easier by spooning the filling into a zip-top bag, cutting off the tip, then squeezing the filling into the jars. Coffee Syrup: Stir coffee with sugar and marsala, if using, until sugar is dissolved; set aside to cool to room temperature. Filling: Separate yolks from whites (reserving whites for another purpose). Combine yolks, sugar and marsala in large heatproof bowl set over simmering water. Whisk for 5 to 7 minutes or until sugar is dissolved and mixture is light and foamy. Cool for 20 minutes. Using hand mixer, whip cream until stiff; set aside. Whip mascarpone and ricotta into cooled egg mixture. Fold in whipped cream until evenly combined. Assembly: Cut ladyfingers in half. Quickly soak cookies in Coffee Syrup and place 2 halves, side-by-side, in the bottom of each jar. Top each with 1/4 cup filling mixture. Repeat layers once, leaving 1/2 inch headspace. Smooth top with a palate knife. Garnish top with a dusting of cocoa or grated chocolate. Cover jars and chill for at least 4 hours or up to 3 days. (Make-ahead: Freeze tiramisu jars for up to 1 month. Let thaw in the refrigerator overnight before serving.)