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 mel