Description
Indulge in these easy-to-assemble Tiramisu cups, featuring layers of coffee-soaked ladyfingers and creamy mascarpone, perfect for any occasion.
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)
- ⅔ cup espresso (strong coffee), room temperature
- 1 tablespoon liqueur, optional (I use Frangelico)
- ½ tablespoon cocoa powder, for dusting
Instructions
- Beat the thickened cream with an electric beater to soft peak stage.
- Combine mascarpone cheese, caster sugar, and vanilla extract in a separate bowl. Beat until just combined—take care not to overbeat.
- Fold in one-third of the whipped cream into the mascarpone mixture to lighten it, and then repeat until all the whipped cream incorporates.
- Pour the espresso and optional liqueur into a casserole dish. Add the ladyfingers, turning them almost immediately to soak up the coffee.
- Break four ladyfingers in half and divide them among four serving glasses.
- Top with a layer of cream mixture, spreading it evenly with an offset spatula.
- Repeat layers of ladyfingers and cream, leveling the top layer as much as possible.
- Cover and refrigerate for at least 120 minutes, or up to 2 days before serving.
- Dust with cocoa powder before serving.
Notes
Serve in clear glasses for an impressive presentation. You can prepare them a day in advance to allow flavors to meld.
