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 foods isle.
To read more about the origins of this delectable dessert check out this Tiramisu article.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
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.
You may also enjoy
These great recipes:
Easy Key Lime Pie
This easy Key Lime Pie is smooth and creamy with the perfect blend of tart and sweet in a buttery graham cracker crust.
Strawberry Shortcake with Buttermilk Biscuits
Strawberry Shortcake with Buttermilk Biscuits have sweetened fresh strawberry slices on top of turbinado sugar topped fluffy homemade biscuits and a dollop of whipped cream to finish them off.
Jack Daniel’s Whiskey Fudge
This Jack Daniel’s Whiskey Fudge combines the delicious flavors of semi-sweet chocolate and whiskey in one delectable melt in your mouth treat! Plan ahead as the process requires at least 2 hours of chill time.
Chocolate Peanut Butter Lava Cakes
Chocolate and Peanut Butter are the ultimate power couple and these Chocolate Peanut Butter Lava Cakes for two are an incredibly delicious dessert. Moist chocolate cake is filled with sweetened ooey gooey cinnamon peanut butter.
Tiramisu Cups
These Tiramisu Cups are a rich treat blending the bold flavors of cocoa and espresso with creamy mascarpone cheese custard mixture and fresh whipped heavy cream, and coffee dipped ladyfinger biscuits.
Ingredients
For the espresso:
- 1 tsp instant espresso granules
- 1/4 cup hot water
- 1 Tbsp granulated sugar
For the mascarpone mixture:
- 2 egg yolk
- 2 Tbsp granulated sugar
- 1/4 cup mascarpone cheese
- 1/4 cup heavy cream
- 6 Savoiardi Ladyfingers (do not use the soft cakey ladyfingers)
- 1/4 tsp 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.
Recommended Products
As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 494Total Fat: 42gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 307mgSodium: 269mgCarbohydrates: 25gFiber: 0gSugar: 21gProtein: 7g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
