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September 14, 2021

Ree uses canning jars to transform this classic Italian dessert into a portable and perfectly portioned treat!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Mini Tiramisu
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings


1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese, at room temperature
1/4 cup espresso or very strong coffee
2 teaspoons dark rum or marsala
6 savoiardi biscuits or ladyfingers
One 1-ounce piece semisweet chocolate
Unsweetened cocoa powder, for dusting


Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.

Combine the espresso and rum in a shallow bowl.

Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.

Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.

Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.

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Ree Drummond's Mini Tiramisu ​| The Pioneer Woman | Food Network

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