Tiramisu Cups

By Sugar Salt Magic · 30 min

Ingredients

Instructions

1. Beat the cream with an electric beater to soft peaks.
2. In a separate bowl, beat the mascarpone, caster sugar and vanilla until just combined; do not overbeat.
3. Fold in one third of the whipped cream into the mascarpone gently, then repeat two more times until all is incorporated.
4. Pour the espresso and liqueur into a casserole dish, add the Savoiardi and turn them almost immediately so they soak up the coffee mixture. They should be soft but still have a little bite in the middle.
5. Break 4 biscuits in half and divide them between 4 serving glasses.
6. Spread a layer of the cream mixture over the soaked biscuits in each glass with an offset spatula.
7. Repeat the layers: biscuits, then cream. Level the top layer as much as possible; it is fine if it does not reach the top of the glass.
8. Refrigerate for 2 hours or up to 2 days.
9. Dust the tops with cocoa powder just before serving.

Summarized from Sugar Salt Magic's video. Watch it for the details.