Easy Tiramisu Cups Recipes

TIRAMISU CUPS

Steps:

• Brew espresso coffee and let it cool. Best if you're using Moka - stovetop espresso maker.
• Separate egg yolks from the egg whiles. Be very careful as you do that. You don't want even a teeny tiny spot of an egg yolk in egg whites, as it'll prevent egg whites from whipping.
• Using a mixer beat egg yolks with approximately half of sugar. Beat on high speed at least for a few minutes until egg yolks become pale yellow and very creamy.
• Add mascarpone cheese a few tablespoons at a time and continue beating once you get all smooth consistency.
• In a separate bowl using clean whisk attachment beat egg whites with a pinch of sugar. Once they become really foamy add remaining sugar and continue beating until stiff peaks. When you lift the whisk the peaks do not curl and remain straight up.
• Fold beaten egg whites into egg yolk/mascarpone mix. IMPORTANT: Add egg whites a few tablespoons at a time and perform a folding move from the bottom of the bowl curling over the top. Do this as gently as possible in order not to crush light and airy texture of the beaten egg whites.NOTE: you might not use ALL of the egg whites. Stop when you feel you've reached the desired consistency of the cream. It should not be too liquid.
• Transfer the cream to a pastry bag and let it cool in the fridge for about 30-60. You can do without pastry bag too but I find it much easier that way.
• Pour strong coffee into a shallow dish, add rum or brandy to taste.
• In a dessert cup or an ice-cream bowl start to assemble tiramisu.
• Pipe a thin layer of cream onto the bottom of the cup.
• Cut a piece of savoiardi cookie to fit the bottom of the glass and deep it quickly in coffee.
• Place on top of the cream. Pipe another layer on top of savoiardi and dust with dark cacao powder.
• Again, deep a piece of savoiardi cookie in strong coffee, place on top, cover with a layer of cream and cacao powder.Repeat the process until you fill the cup.
• Top layer should be finished with cream and dusted with cacao powder.
• Let tiramisu cool in the fridge before serving.Dust with more cacao powder and decorate with coffee bean (optional).

EASY INDIVIDUAL TIRAMISU CUPS

Steps:

• In a bowl, add ladyfingers and pour the espresso over the ladyfingers. Set aside.
• In a mixer, add mascarpone, sugar, heavy cream and vanilla. Mix until fluffy and creamy. Set aside.
• Begin layering each cup with a layer of the mascarpone mousse, cocoa powder and then ladyfingers. Repeat until the cup is full. Top with more cocoa powder. Serve and enjoy!

EASY TIRAMISU CUPS

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, sugar, and milk until fluffy. If necessary, add more milk to make the consistency your desired level of creaminess. Set aside.
• Using a piping bag or a Ziplock bag with the corner cut off, pipe the bottom layer of the mascarpone mixture into the bottom of 4 small glass cups.
• Sprinkle with a dash of cocoa powder (use a fine mesh sieve for an even layer).
• Dip the Nilla Wafers in the coffee, and layer 3 at a time into each cup.
• Top with more of the cream layer, then more chocolate. Repeat one more time (3 layers of each per cup)
• Top with more cocoa powder and a Nilla Wafer for garnish.

TIRAMISU CUPS RECIPE

Steps:

• Brew the espresso or a very strong coffee. If making coffee use about the double amount of coffee powder you would normally use. Pour into a bowl and let cool slightly until needed. Add 2 tablespoons of the Amaretto to the coffee.
• Beat the heavy cream until soft peaks form. Add the vanilla extract and gradually start adding the sugar while continuing to beat until the heavy cream is stiff.
• In another bowl, gently stir the mascarpone and the remaining 10 tablespoons Amaretto until smooth. Don't overmix or the mascarpone will become runny.
• Gently fold the whipped heavy cream into the mascarpone mixture.
• Fill the mixture into a piping bag fitted with a large nozzle (alternatively use a spoon).
• Pipe some of the mascarpone cream into the jars.
• Break each ladyfinger into three pieces. Dip them for just a moment into the coffee and place them into the jars.
• Cover with more mascarpone.
• Add another broken and soaked ladyfinger on top and cover with more mascarpone.
• Cover the jars with their lids or plastic wrap and refrigerate for at least 8 hours.
• Sieve the unsweetened cocoa powder on top before serving.

EASY TIRAMISU

Steps:

• In a small mixing bowl stir together espresso powder and boiling water until dissolved. Stir in cold water, set aside.
• In a medium mixing bowl with an electric mixer on medium speed beat cream cheese, cream, and sugar until fluffy.
• Spread a few tablespoons of cream cheese mixture in the bottom of a 2 quart serving dish. One by one, dip a third of the ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of the cream cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream cheese mixture. Cover and chill for up to one day.
• Dust tiramisu with cocoa just before serving.

QUICK AND EASY TIRAMISU

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.

EASY TIRAMISU

Steps:

• For the soaking syrup: Line an 8-inch or 9-inch round springform pan with plastic wrap, allowing it to drape over the sides. Set aside.
• Mix the espresso, brown sugar and rum in a bowl large enough to fit a ladyfinger, then set aside.
• For the mascarpone cream: Beat the mascarpone, confectioners' sugar and salt in a stand mixer fitted with the whisk attachment on low speed to combine. Scrape the bowl and whip on medium-high until smooth. Turn the mixer on low and slowly add the heavy cream and then the vanilla and coffee liqueur. (The mixture will look like thin cheesecake batter.) Gradually raise the mixer speed to medium and whip until the cream has reached medium peaks, 1 to 2 minutes. Set aside.
• To assemble: Break a ladyfinger in half and give it a quick dip in the soaking syrup, then place in the bottom of the lined pan. Repeat this process to create one layer of dipped ladyfingers. Sprinkle 1 tablespoon chopped chocolate over the ladyfingers. Spoon about a third of the mascarpone cream over the ladyfingers and spread until smooth.
• Repeat the ladyfinger dipping and arranging process to create a second layer of ladyfingers over the cream. Sprinkle on the remaining tablespoon chopped chocolate. Top with the remaining cream and spread smooth. Wrap with plastic wrap and freeze for at least 8 hours, or up to overnight.
• Two hours before serving, unlatch the pan and remove the tiramisu from the pan and plastic wrap to a serving platter. Sprinkle the top of the tiramisu with the cocoa powder.

EASY 10-MINUTE TIRAMISU

Steps:

• Beat whipping cream, sugar, and vanilla until soft peaks form.
• Add in mascarpone cheese and amaretto (if using) and continue to whip to stiff peaks.
• Dip ladyfingers in coffee (and brandy if using) and place in an 8×8 pan to make the first layer - you can fit about 7-9 cookies in each layer. Don't let them soak as the will fall apart, just a quick dunk in the coffee is enough.
• Spread half of the whipped cream mixture on top of the first layer of ladyfingers. Repeat process with the second layer of ladyfingers and cream mixture.
• Dust the top of dessert with cocoa powder using a sieve. Refrigerate for about 2-4 hours (it gets even better in the fridge and is a perfect make-ahead dessert).

TIRAMISU CUPS

Steps:

• In a shallow dish, combine hot water and coffee, stirring until coffee dissolves.
• In a bowl, mix a quarter of the mascarpone with chocolate. Stir quickly until well combined. Blend remaining mascarpone through. Fold cream, brandy and vanilla through mascarpone mixture.
• Dip biscuits pieces, one at a time, into coffee mixture. Arrange in the base of 6 serving cups or glasses. Top with mascarpone mixture, followed by a dollop of extra cream. Chill until ready to serve.
• Serve tiramasu topped with chocolate curls and a dusting of cocoa.
• TOP TIPS
• * These can be made in advance. Leave the final cream and chocolate decoration until you are ready to serve.
• You can either make one large tiramasu or you can serve them individualy in a glass or coffee cup.

EASY TIRAMISU

Steps:

• Pour coffee into a pie dish. Combine eggs, sugar, and Marsala in a large metal bowl set on top of (but not in) a pot of simmering water. Beat with a hand mixer or whisk until mixture doubles in volume and reaches 160°F on a thermometer, 7 to 10 minutes.
• Remove bowl from heat and let cool slightly. Meanwhile, in another bowl, whisk cream to form peaks. Gently whisk mascarpone into egg mixture, then fold in whipped cream.
• Working one at a time, dip half of ladyfingers in coffee, about 1 second per side, and arrange in the bottom of a 9-by-9-inch baking dish; fit them snugly side by side to line dish. Evenly spread half of mascarpone mixture over ladyfingers. Dip remaining half of ladyfingers in coffee and repeat layering with cookies and mascarpone mixture.
• Sift a layer of cocoa over top so it infuses cream. Wrap dish with plastic and refrigerate at least 9 hours and up to 1 day. To serve, sift another layer of cocoa over top and cut into squares.

EASY TIRAMISU RECIPE

Steps:

• This is how you will make the Sabayon:When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
• Now Begin Making the Sabayon:Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
• Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
• In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
• Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
• Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!**If you can't use alcohol, just leave out the liqueur.
• Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
• Spoon half the mascarpone cream filling over the ladyfingers.
• Repeat process with another layer of ladyfingers
• Add another layer of tiramisu cream
• Refrigerate at least 4 hours. Overnight is best.
• Dust with cocoa before serving

TIRAMISU IN A CUP | EGGLESS TIRAMISU RECIPE

Steps:

• Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.Make the cream: in a large bowl, whip heavy cream, vanilla extract and sugar until stiff peaks form. In a separate bowl beat mascarpone until soft. Gently fold whipped cream into the mascarpone. Transfer the cream to a piping bag and set aside.Assemble: dip each ladyfinger in the coffee mixture, place into the bottom of the cup/jar, break into pieces as needed so they fit in the cup/jar. Pipe a layer of cream, then break another dipped ladyfinger and arrange over the cream, pipe another layer of crem, arrange another layer of dipped cookies and pipe the last cream layer until the top of the cup/jar.Cover and refrigerate for at least 4 hours or overnight.Before serving dust with cocoa powder.Frequently asked questionsWHAT IS TIRAMISU?Tiramisu is a coffee flavored traditional Italian dessert. This dessert is made of savoiardi cookies (also known as ladyfingers) dipped in coffee, mascarpone and cream custard, eggs and cocoa powder. The meaning of the word tiramisu is "pick me up" or "cheer me up".CAN WE MAKE TIRAMISU CUPS AHEAD OF TIME?Tiramisu can be made 1 to 2 days ahead and stored (covered) in refrigerator. It will keep for up to 4 days in total. You can leave tiramisu out of the refrigerator for up to two-three hours during serving before it will begin to spoil. Remember to dust with powdered sugar just before serving.WHAT CAN WE USE INSTEAD OF ALCOHOL IN TIRAMISU?If you don't like the flavor of alcohol in your dessert you can just omit it from the recipe.CAN WE MAKE TIRAMISU CUPS WITH EGGS?Yes, I have another version of tiramisu recipe here: classic tiramisu recipe. The only thing you will need to adjust if you are making this recipe in glasses or cups is to divide the recipe I mentioned in the link above by two. That's it, the rest is the same process.Notes:I used a large cup so I managed making 3 layers tiramisu, if you using smaller cups make only 2 layers. This recipe makes 4 large cups/glasses or 6-8 medium cups/glasses.MORE DESSERT RECIPES:Strawberry Panna CottaTriple Chocolate Mousse3-Ingredient White Chocolate MousseRaspberry Ricotta Cake

EASY TIRAMISU

Steps:

• In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
• Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

QUICK AND EASY TIRAMISU

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into pudding; cover and refrigerate., Arrange half of the ladyfingers cut side up in an 11x7-in. dish. Dissolve coffee granules in boiling water; drizzle half over the ladyfingers. Spread with half of the pudding mixture. Repeat layers. Sprinkle with cocoa. Refrigerate until serving.