Ingredients
Equipment
Instructions
- In a large bowl, use an electric mixer to beat the egg yolks and granulated sugar together until pale, thick, and fluffy, about 2-3 minutes.
- Add the room temperature mascarpone cheese to the egg yolk mixture. Mix on low speed until just combined and smooth. Do not overmix.
- In a separate, clean bowl, whip the cold heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the mascarpone mixture in two additions until fully incorporated and no streaks remain. The mixture should be light and airy.
- Pour the cooled espresso into a shallow bowl. Have your 6 serving glasses ready.
- Quickly dip a ladyfinger into the espresso for about 1 second per side. Break it in half and place it in the bottom of a glass. Repeat for all glasses.
- Spoon a layer of the mascarpone cream over the ladyfingers in each glass, dividing about half of the cream mixture evenly among them.
- Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- Cover each cup with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the dessert to set and the flavors to meld.
- Right before serving, use a fine-mesh sieve to dust the tops of the Tiramisu Cups with unsweetened cocoa powder.
Notes
Do Not Overmix: When combining the mascarpone, mix until just smooth. Overmixing can cause it to become grainy.
Chilling is Key: Don't skip the chilling time! It's essential for the best texture and flavor.
Alcohol-Free: This recipe is naturally alcohol-free. For a classic flavor, add 1 tablespoon of dark rum or coffee liqueur to the espresso.
Chilling is Key: Don't skip the chilling time! It's essential for the best texture and flavor.
Alcohol-Free: This recipe is naturally alcohol-free. For a classic flavor, add 1 tablespoon of dark rum or coffee liqueur to the espresso.
