WHAT IS TIRAMISU?
Tiramisu is a coffee flavored traditional Italian dessert. This dessert is made of savoiardi cookies (also known as ladyfingers) dipped in coffee, mascarpone and cream custard, eggs and cocoa powder. The meaning of the word tiramisu is "pick me up" or "cheer me up”.
CAN WE MAKE TIRAMISU CUPS AHEAD OF TIME?
Tiramisu can be made 1 to 2 days ahead and stored (covered) in refrigerator. It will keep for up to 4 days in total. You can leave tiramisu out of the refrigerator for up to two-three hours during serving before it will begin to spoil. Remember to dust with powdered sugar just before serving.
WHAT CAN WE USE INSTEAD OF ALCOHOL IN TIRAMISU?
If you don’t like the flavor of alcohol in your dessert you can just omit it from the recipe.
CAN WE MAKE TIRAMISU CUPS WITH EGGS?
Yes, I have another version of tiramisu recipe here: classic tiramisu recipe. The only thing you will need to adjust if you are making this recipe in glasses or cups is to divide the recipe I mentioned in the link above by two. That's it, the rest is the same process.
Tiramisu Cups Recipe
These tiramisu cups are the individual version of the classic tiramisu recipe. Usually, tiramisu is made in a large dip dish, this recipe makes mini tiramisu that you can serve in glass, jar or a cup. This tiramisu recipe is eggless but nevertheless, creamy, rich and very delicious. And if you thought that making tiramisu was complicated, you can make this recipe in just 10 minutes.
INGREDIENTS FOR 6 YIELDS
- 1 cup (240ml) Coffee
- 12-18 Savoiardi biscuits (Ladyfingers)
- 2 tablespoons coffee liqueur/marsala/brandy (optional)
- 1 cup (240ml) Heavy cream, cold
- 1 cup (225g) Mascarpone, room temperature
- 1/2 cup (60g) Powdered sugar
- 1 teaspoon Vanilla extract
- Cocoa powder for dusting
DIRECTIONS
Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
Make the cream: in a large bowl, whip heavy cream, vanilla extract and sugar until stiff peaks form.
In a separate bowl beat mascarpone until soft. Gently fold whipped cream into the mascarpone. Transfer the cream to a piping bag and set aside.
Assemble: dip each ladyfinger in the coffee mixture, place into the bottom of the cup/jar, break into pieces as needed so they fit in the cup/jar.
Pipe a layer of cream, then break another dipped ladyfinger and arrange over the cream, pipe another layer of crem, arrange another layer of dipped cookies and pipe the last cream layer until the top of the cup/jar.
Cover and refrigerate for at least 4 hours or overnight.
Before serving dust with cocoa powder.
Frequently asked questions
Notes:
I used a large cup so I managed making 3 layers tiramisu, if you using smaller cups make only 2 layers.
This recipe makes 4 large cups/glasses or 6-8 medium cups/glasses.
