Description
Tiramisu Cups bring a delightful twist to a classic dessert, combining creamy mascarpone and coffee-soaked ladyfingers for an indulgent experience.
Ingredients
- 1 cup thickened cream, heavy whipping cream, cold (250ml)
- 1 cup mascarpone cheese, cold (250g / 8.8oz)
- ¼ cup caster sugar (superfine sugar)
- 1 teaspoon vanilla extract
- 12 Savoiardi (ladyfinger biscuits)
- â…” cup espresso (strong coffee), room temperature
- 1 tablespoon liqueur, optional (e.g., Frangelico)
- ½ tablespoon cocoa powder, for dusting
Instructions
- In a medium bowl, beat the thickened cream with an electric beater until you reach the soft peak stage.
- In a separate bowl, combine mascarpone cheese, caster sugar, and vanilla extract. Beat until just combined—take care not to overbeat.
- Gently fold in one-third of the whipped cream into the mascarpone mixture to lighten it. Repeat this process until all the whipped cream incorporates well.
- Pour the espresso and optional liqueur into a casserole dish. Add the ladyfingers, turning them almost immediately to soak up the coffee. They should get soft but retain a slight bite.
- Break four ladyfingers in half and divide them among the four serving glasses.
- Top each glass with a layer of cream mixture, spreading it evenly.
- Continue layering ladyfingers and cream, ensuring that the top layer is as level as possible.
- Cover and refrigerate for at least 2 hours, or up to 2 days before serving.
- Dust with cocoa powder before serving.
Notes
For a vegan alternative, substitute cream and mascarpone with dairy-free versions. Timing is crucial while soaking ladyfingers; avoid overly soggy consistency.