Tiramisu Cups

These Tiramisu Cups are made the authentic way and are perfect when serving to a smaller group or party when you don’t need a whole tray

📝 Ingredients

• 12 Italian ladyfinger biscuits (Savoiardi)
• 250 g mascarpone cheese
• 2 eggs
• 3/4 cup espresso coffee
• 1 tbsp liqueur (adding alcohol is optional, I’ve used Frangelico)
• 4 tbsp sugar (I’ve used coconut sugar)
• Cocao powder (I've used cacao powder)
• Dark chocolate

👨‍🍳 Instructions

1. 1Make the espresso coffee and pour into a bowl. Add 2 tablespoons of sugar and the liquor. Allow it cool to room temperature
2. 2In the meantime, separate the egg yolks from the egg whites and place them in separate bowlsBeat the egg whites with a stand mixer or electric hand mixer for a few minutes until soft peaks form. Set to the side
3. 3Add remaining sugar to the egg yolks, and mix together with a spoon. Then add the mascarpone cheese and mix together slowly using the flat beater (if using a Kitchen aid stand mixer)A hand mixer can also be used at the lowest speed. Don’t over mix, it should be a soft runny cream consistency
4. 4Add egg whites to the creamy mixture and very gently mix using a wooden spoon from the bottom of the bowl up, until it’s smooth and all clumps are removed (don’t over mix)
5. 5To assemble, break a ladyfinger biscuit into thirds, and dip quickly into the coffee mixture for 1-2 seconds. Place at the bottom of each glass in a single layer, then spoon a layer of cream over the biscuits, approximately 2 heaped tablespoons. Repeat process for 2 or 3 layers, depending on your cup size (I've made 3 layers in this recipe)
6. 6Wrap each cup with cling wrap and place in the fridge to set for at least 3-6 hours or even overnight which is always best
7. 7Before serving, dust each glass with cocoa powder and grate over some dark chocolate. Enjoy your Tiramisu Cups as the perfect dessert!