Mini Tiramisu (For Two 4" Spring Form Pans)

In a bowl, combine the mascarpone, egg yolk, vanilla, sugar, and a little amaretto. Whisk until the mixture is light and fluffy.

In a separate small bowl, dissolve the 1/2 packet of gelatin in 1/2 cup hot water. Stir for a few minutes until it's completely dissolved and has cooled down slightly.

Slowly incorporate the cooled gelatin mixture into the mascarpone cream, adding a little bit at a time and mixing well. Pour half of this cream over the prepared ladyfingers. Add another layer of ladyfingers, drizzling them again with coffee and amaretto. Top with the remaining mascarpone mixture, spreading it evenly to cover. Transfer the pans to the fridge and chill for about 3 to 4 hours, or ideally, overnight, until set.