Tiramisu Cups

5 from 1 vote

This recipe for mini Tiramisu Cups is for individual tiramisu desserts made from layers of coffee-soaked ladyfingers, a mascarpone filling, chopped chocolate chunks, and a dusting of cocoa powder to finish them off.

Prep Time30

Cook Time10

Chilling Time3

Course: Dessert

Cuisine: Italian

Servings: people

Calories: 832kcal

Author: Cat Spiller

Equipment

4x individual desserts glasses

Ingredients

3 egg yolks
110 g castor sugar
250 ml mascarpone cheese
125 ml heavy cream
½ teaspoon vanilla extract
125 ml strong coffee
50 ml marsala wine
150 g ladyfingers
100 g milk chocolate chopped
4 Ferrero Rocher chocolates halved
cocoa powder for dusting

Metric - US Customary

Instructions

Place the egg yolks and sugar into a bowl of a double boiler set over simmering water. Whisk the eggs and sugar over medium heat until light in color and creamy. The mixture must be at the ribbon stage, it is ready when it holds a figure 8 for a few seconds.
Add the mascarpone to the egg yolk mixture and gently mix the two together with a rubber spatula and then a hand whisk to make sure there are no lumps.
Add the cream and vanilla extract to a bowl of an electric mixer fitted with a whisk attachment, and beat at a low speed until stiff peaks form.
Gently fold the whipped cream into the egg and mascarpone mixture using a rubber spatula. Fill a piping bag with the cream mixture.
Pour the coffee and alcohol into a shallow dish, soak the finger biscuits one at a time in the liquid, and lay them into the bottom of the dessert cups - creating a layer of soaked biscuits at the bottom of the cup. Then pipe a layer of the mascarpone mixture onto this. Sprinkle a layer of chocolate chunks onto the cream mixture, and continue layering in this way until each cup is filled.
End the layering with the cream mixture and dust this with cocoa powder before adding a halved Ferrero Rocher onto each cup. Place the cups in the fridge to set for about 3 hours before serving. Enjoy!

Nutrition