These individual tiramisu cups are so quick and easy. With layers of mascarpone, whipped cream and lady finger biscuits soaked in espresso it can be made ahead of time.
1cupthickened cream, heavy whipping cream, cold (250ml)
1cupmascarpone cheese, cold (250g / 8.8oz)
¼cupcaster sugar (superfine sugar)
1teaspoonvanilla extract
12Savoiardi (ladyfinger biscuits)(notes 1& 2)
⅔cupespresso (strong coffee), room temperature
1tablespoonliqueur, optional (I use Frangelico) (notes)
½tablespooncocoa powder, for dusting
For best results, always weigh ingredients where a weight is provided
Equipment
electric hand mixer or balloon whisk
Medium mixing bowl
small glasses
Instructions
In a medium bowl, beat the cream with an electric beater to soft peak stage.
In a separate bowl, beat the mascarpone, sugar and vanilla, until just combined (don’t overbeat or it can curdle).
Fold ⅓ of the whipped cream into the mascarpone gently so as not to knock out the air and repeat two more times until all incorporated.
Pour the espresso and liqueur into a casserole dish then add the biscuits. Turn them almost immediately and let them soak up all the coffee mixture. They will become quite soft but still have a little bite in the middle - perfect for this dessert.
Break 4 biscuits in half and divide them between 4 serving glasses.
Top with cream mixture, spreading it over the soaked biscuits evenly with an offset spatula.
Repeat the layers - biscuits, cream, biscuits, cream. Level out the top layer as much as possible - it's ok if it doesn't come all the way to the top of the glass.
Refrigerate 2 hours or up to 2 days before serving.
Dust the tops with cocoa powder right before you serve.
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Notes
Savoiardis are a sweet, dry Italian biscuit about 1 inch wide by 4 long with a crusty sugar coating on one side. You’ll find them often in the biscuit / cookie aisle on the top shelf or in the international section.
If you can’t find Savoiardi, use a sponge cake, cut into circles to fit your glasses and dried, uncovered overnight on a wire rack.
Serving size: Shown here are 4 larger serves at 200ml (just over ¾ cup), you can make them smaller if you prefer.
Use very fresh cream and mascarpone, cold from the fridge.
Mascarpone is a very mild Italian cheese - while called cheese, it tastes more like a super thick and rich cream. If you can find it, you could use half the amount of cream cheese (since it has a stronger flavour), then make up the difference with an additional ½ cup of cream.
Liqueur: Actually, marsala wine is classic but I love a little liqueur hit in mine. I use Frangelico (hazelnut liqueur). For serious coffee lovers, you could use a coffee liqueur like Tia Maria. Amaretto (almond liqueur), Cointreau (orange liqueur), dark rum and brandy all work well too.
For a non-alcoholic version, just leave the liqueur out.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.