Tiramisu Cups

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Brew the espresso and pour it into a bowl. Stir in 2 tablespoons of the sugar and the liqueur, then let it cool to room temperature.
2. Meanwhile, separate the eggs. Whip the whites with an electric mixer for a few minutes until soft peaks form, then set aside.
3. Add the remaining sugar to the yolks and stir with a spoon. Add the mascarpone and mix slowly on the lowest speed (paddle attachment or hand mixer) until a soft, runny cream forms. Do not overmix.
4. Gently fold the whites into the cream with a wooden spoon, lifting from the bottom of the bowl, until smooth with no lumps. Do not overmix.
5. Break each ladyfinger into thirds and dip each piece quickly into the coffee mixture for 1 to 2 seconds.
6. Place a single layer of soaked ladyfinger pieces in the bottom of each glass. Spoon about 2 heaped tablespoons of cream over them. Repeat for 2 or 3 layers, depending on the size of the cup (3 layers in the original).
7. Cover each cup with cling film and refrigerate for at least 3 to 6 hours, or overnight.
8. Before serving, dust each cup with cocoa powder and grate dark chocolate over the top.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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EggChocolateDark chocolateBiscuitMascarpone cheese