Espresso Tiramisu Cups
Individual tiramisu cups with strong espresso, mascarpone cream, and a dusting of cocoa. All the elegance, none of the slicing drama.
Desserts · Prep 20 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 500 g mascarpone
- 4 egg yolks
- 80 g sugar
- 200 g savoiardi biscuits, ladyfingers
- 200 ml strong espresso, cooled
- 2 tbsp cocoa powder, for dusting
- 30 g dark chocolate, shaved, for garnish
- 2 tbsp Marsala wine, optional
Traditional tiramisu is amazing but slicing it is a disaster. It oozes everywhere and your beautiful layers become a pile. So I make individual cups instead and the presentation is always perfect.
The mascarpone cream is whipped with egg yolks and sugar until it is impossibly light and airy. The savoiardi biscuits get a quick dip in strong espresso — and I mean quick, a second too long and they disintegrate. Layer the two in glasses and refrigerate overnight.
The next day, the flavors have melded and the biscuits have softened into this coffee-soaked, creamy, just-bitter-enough dessert that makes everyone close their eyes when they eat it.
Pro Tips
- Use STRONG espresso, not regular coffee. The intensity needs to hold up against the sweet cream.
- Dip the biscuits fast. One-Mississippi in and out. Soggy biscuits ruin everything.
- The cream should be thick enough to hold soft peaks. Do not overwhip.
- Refrigerate at least 6 hours, overnight is ideal. The flavors need time.
Serving
Dust generously with cocoa powder right before serving. A few dark chocolate shavings on top. Serve cold with a strong espresso on the side.
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