These Tiramisu Cups are a rich treat blending the bold flavors of cocoa and espresso with creamy mascarpone cheese custard mixture, fresh whipped heavy cream, and coffee dipped ladyfinger biscuits.
This small batch recipe for two makes a great date night dessert or any time of the year.
This is a popular Italian dessert and Tiramisu translates to “a pick me up.”
Make sure to use the Savoiardi Ladyfingers. They are crunchy and will hold up better when dunked in the espresso. Do NOT use the soft cakey type ladyfingers. The Savioardi Ladyfingers can be found in most grocery stores in the international food isle.
To read more about the origins of this delectable dessert check out this Tiramisu article.
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How to make Tiramisu in a cup
For the espresso
In a wide bowl, combine the instant espresso granules, hot water, and 1 tablespoon of sugar. Stir together until dissolved and set aside to cool.
For the mascarpone mixture
Mix together the egg yolk and 2 tablespoons granulated sugar.
Add in the mascarpone cheese and mix until well combined.
In the bowl of a stand mixer, whisk the heavy cream to a whipped cream consistency. Click for a stand mixer.
Fold the whipped heavy cream into the mascarpone cheese mixture and set aside.
Dip the Saviorardi ladyfingers into the cold espresso coffee briefly, about 1 second, flip over for 1 more second and remove. Click for Saviorardi ladyfingers.
Stand the ladyfingers vertically in 2 small trifle-sized glasses. Whiskey glasses work great for this dessert. Click for whiskey glasses.
Transfer the mascarpone cream mixture to a quart-sized zipper bag, press out the air, and seal the zipper.
With the bottom of the bag pointed up, cut off a small portion of one bottom corner.
Above the dessert glasses, carefully tip over the zipper bag and squeeze it to fill the glasses with the cream, divided evenly.
Dust each tiramisu dessert with cocoa powder.
Refrigerate for 1 – 2 hours before serving.
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Tiramisu Cups
Ingredients
For the espresso:
- 1 teaspoon instant espresso granules
- ¼ cup hot water
- 1 tablespoon granulated sugar
For the mascarpone mixture:
- 2 egg yolk
- 2 tablespoon granulated sugar
- ¼ cup mascarpone cheese
- ¼ cup heavy cream
- 6 Savoiardi Ladyfingers (do not use the soft cakey ladyfingers)
- ¼ teaspoon cocoa powder
Instructions
For the espresso:
- In a wide bowl, combine the instant espresso granules, hot water, and 1 tablespoon of sugar. Stir together until dissolved and set aside to cool.
For the mascarpone mixture:
- Mix together the egg yolk and 2 tablespoons granulated sugar.
- Add in the mascarpone cheese and mix until well combined.
- In the bowl of a stand mixer, whisk the heavy cream to a whipped cream consistency. Click for a stand mixer.
- Fold the whipped heavy cream into the mascarpone cheese mixture and set aside.
- Dip the Saviorardi ladyfingers into the cold espresso coffee briefly, about 1 second, flip over for 1 more second and remove. Click for Saviorardi ladyfingers.
- Stand the ladyfingers vertically in 2 small trifle sized glasses. Whiskey glasses work great for this dessert. Click for whiskey glasses.
- Transfer the mascarpone cream mixture to a quart sized zipper bag, press out the air and seal the zipper. With the bottom of the bag pointed up, cut off a small portion of one bottom corner.
- Over top of the dessert glasses, carefully tip over the zipper bag and squeeze it to fill the glasses with the cream, divided evenly.
- Dust each tiramisu dessert with cocoa powder.
- Refrigerate for 1 – 2 hours before serving.
Notes
- Make sure to use the Savoiardi Ladyfingers. They are crunchy and will hold up better when dunked in the espresso. Do NOT use the soft cakey type ladyfingers. The Savioardi Ladyfingers can be found in most grocery stores in the international foods isle.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
