Tiramisu in Individual Cups (no egg)
Tiramisu in individual cups is a delicious, beautiful and mess-free way to serve the classic Italian dessert.
Servings: 3
Calories (Estimated): 559kcal
Equipment:
- measuring cups and spoons
- mixing bowl
- standing mixer or handheld mixer
- shallow bowl
- 3 glasses, jars or ramekins (7-ounce capacity each)
- piping bag OR spoon
- sieve or spring handle tea ball infuser (see notes)
Ingredients:
For the mascarpone layer:
- 8 ounces mascarpone cheese
- ¼ cup heavy cream
- 3 tablespoons granulated sugar
- 3 tablespoons coffee liqueur, such as Kahlua or Kapali
For the ladyfinger layer:
- ¼ cup espresso or strong coffee, cooled to room temperature
- 1 tablespoon coffee liqueur
- 6 hard ladyfingers*, broken into thirds
- unsweetened cocoa powder
Instructions:
For the mascarpone layer:
- Add all ingredients into a mixing bowl. Whip with a standing mixer or an electric mixer to stiff peaks (1 to 2 minutes). Set aside.
For the ladyfinger layer:
- Pour espresso and coffee liqueur into a shallow bowl. Stir to combine.
To assemble the cups:
- Dip 6 ladyfinger thirds into the liquid for 4 seconds each, then lay them into the bottom of the jars. (Use 2 ladyfinger thirds per jar.)
- Pipe or spoon a layer of mascarpone filling on.
- Repeat two more times with ladyfingers and mascarpone filling.
- Sift cocoa powder on top, using a sieve or spring handle tea ball infuser.
- Refrigerate for 2 hours and up to 6 hours before serving.
Recipe notes:
If you have a spring handle tea ball infuser, use that to sift the cocoa powder on top of the cups. The small tea ball allows you to target a much smaller area than a sieve does.
*Be sure to use hard (crisp) and not soft ladyfingers for this recipe. (Soft ladyfingers will get soggy.)
