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Marvelous Tiramisu Cups: 4 Creamy Layers

Tiramisu Cups
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Enjoy individual servings of classic Tiramisu, perfectly layered in cups for easy serving and maximum creaminess. This recipe lets you savor every delicious bite.

Ingredients

  • Mascarpone cheese: 500g
  • Egg yolks: 4 large
  • Granulated sugar: 100g
  • Strong brewed espresso, cooled: 1 cup
  • Coffee liqueur (optional): 2 tablespoons
  • Ladyfingers (Savoiardi): about 24
  • Unsweetened cocoa powder, for dusting: as needed

Instructions

  1. Whisk the egg yolks and sugar together in a heatproof bowl until pale and thick.
  2. Place the bowl over a saucepan of simmering water (double boiler), whisking constantly until the mixture reaches 160F (71C). This step cooks the yolks safely.
  3. Remove from heat and continue whisking until the mixture cools completely.
  4. In a separate bowl, gently fold the mascarpone cheese into the cooled egg mixture until just combined and smooth. Do not overmix.
  5. Combine the cooled espresso and coffee liqueur (if using) in a shallow dish.
  6. Quickly dip each ladyfinger into the espresso mixture, ensuring they absorb liquid but do not become soggy.
  7. Arrange a layer of dipped ladyfingers at the bottom of four individual serving cups or glasses.
  8. Top the ladyfingers with half of the mascarpone cream mixture, spreading evenly.
  9. Add a second layer of dipped ladyfingers.
  10. Top with the remaining mascarpone cream.
  11. Cover the cups and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
  12. Before serving, dust generously with unsweetened cocoa powder.

Notes

  • You control the coffee strength; use a very strong brew for the best flavor.
  • Chilling time is crucial for achieving the perfect creamy texture.
  • If you prefer not to use raw egg yolks, look for pasteurized yolks or gently heat the mixture over a double boiler as instructed.

Nutrition

Find it online: https://whiskdaily.com/tiramisu-cups-creamy-layered-individual/