This recipe for Tiramisu Cups is the simplified version of my traditional Italian Tiramisu. Just like the authentic recipe, it includes coffee and liqueur soaked savoiardi cookies that are layered with a luscious Italian Mascarpone Cream. But this tiramisu recipe is so much easier because you don’t have to make a zabaglione with eggs.
6 Dessert cups or glasses (the ones I use hold 12oz or 1½ cups)
Ingredients
¾cup(180 mls) brewed espresso coffee(cooled (you may need a little more))
2tablespoons(30 mls) sweet marsala wine
1cup(240 mls) heavy cream(whipping cream (See Note 1))
1teaspooninstant espresso powder
1teaspoonvanilla extract
½cup(60 grams) powdered sugar(icing sugar)
1cup(250 grams) mascarpone cheese((See Note 2))
12savoiardi cookies(Italian ladyfingers (See Note 3))
cocoa powder(for dusting before serving)
Instructions
Combine the cooled coffee with sweet marsala wine in a shallow dish.
Use an electric hand mixer or stand mixer and a whisk attachment to whip the heavy cream with powdered sugar and instant coffee powder in a medium bowl until very soft peaks form.
In a small bowl, stir the mascarpone cheese and vanilla extract to combine.
Add the mascarpone mixture to the whipped cream and whisk just until firm peaks form. Be careful not to overbeat! If you're unsure, it's better to underbeat than overbeat.
Cut the savoiardi in half and dip into the coffee. Layer two halves at the bottom of the serving glass. Top with approximately two heaped tablespoons of mascarpone mixture and repeat so that you have two layers of savoiardi and two layers of mascarpone cream.
Repeat with the remaining savoiardi and mascarpone cream in the remaining 5 glasses.
Cover with plastic wrap and refrigerate for at least 2 hours to set.
To serve, dust the tops with sieved cocoa powder.
Notes
Use heavy whipping cream that is very fresh and very cold from the fridge. Search for the cream the has the longest expiry date!
Mascarpone can curdle if it is overmixed or too warm.
Brands of savoiardi vary - some are more sturdy than others. The brand I buy is quite sturdy and soaks up a fair amount bit of the coffee without falling apart. If you find your savoiardi falling apart, dip more sparingly. I prefer tiramisu cups with savoiardi thoroughly dipped because I think it tastes better and am not too worried if the savoiardi are mushy. It's personal preference.