Individual Tiramisu Cups Recipes

INDIVIDUAL TIRAMISUS

Steps:

• Place the egg yolks, sugar and wine into a metal bowl. Place the bowl on a pan of barely simmering water, making a double boiler. Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes. The mixture should be uncomfortably warm to the touch, but not burning. Remove from the heat and set aside.
• In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside.
• In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended. Fold in the whipped cream.
• Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side. Transfer to a 6 to 8-ounce parfait glass to create the first layer. Top the slices of cake with a few spoonfuls of the cream filling mixture. Repeat the process with another 3 slices of cake and top with more filling mixture. Repeat the process for the remaining parfait glasses. Dust each dessert with the cocoa. Refrigerate for a couple of hours before serving.
• In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.

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

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!

INDIVIDUAL TIRAMISU CUPS

Steps:

• Whip cream to medium-firm peaks. Fold in vanilla extract, cover and refrigerate.
• Break ladyfingers in half, so they will fit into the jars.
• Whisk sugar and egg yolks in a double boiler over simmering water, until the mixture reaches 160 degrees F on an instant-read thermometer and it appears ribbony and lighter in color. Transfer to a stand mixture with a whisk attachment, and beat for 5 minutes until thoroughly lightened and cooled.
• Place mascarpone into large mixing bowl. Stir in 2 TB. marsala and 1 ½ teasp. rum. Add a spoonful of the whipped cream and stir in gently to lighten the mixture. Fold in HALF of the remaining whipped cream.
• Prepare soaking liquid: Combine cooled coffee and next 3 ingredients in a wide shallow dish.
• To build individual portions, prepare six half-pint canning jars, and have lids and rings ready. Place mascarpone cream into a gallon-size zip top bag and snip off corner to make it easy to pipe into jars. (You will make 3 layers of mascarpone cream, 2 layers of dipped ladyfingers, and a layer of whipped cream on top.).
• Pipe 1/4" mascarpone cream into bottom of jars. Quickly dunk ladyfinger halves into coffee mixture, and place 2 pieces side-by-side on top of the mascarpone layer. Pipe another layer of mascarpone on top of ladyfingers. Repeat the dunked ladyfingers layer, and top with another layer of mascarpone. Top with whipped cream, and smooth top with a small spatula. You should have enough ingredients to completely fill 6 jars. Place lids and rings on jars, and at this point you may freeze for future use, up to one month, or serve within 24 hours.
• This may be built in a glass loaf pan instead of individual servings if desired. Prepare the same way, using whole ladyfingers instead of pieces.
• Remove from freezer to refrigerator 1-3 hours before serving. Just before serving, remove lids, and dust tops with unsweetened cocoa. Garnish with a whole coffee bean.

MINI TIRAMISU

Steps:

• Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
• Combine the espresso and rum in a shallow bowl.
• Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
• Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
• Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.

TIRAMISU CUPS

Steps:

• Preheat oven to 325F, for phyllo cups.
• In a medium bowl, with an electric mixer at medium speed, beat the cream cheese ( or mascarpone cheese, if using), confectioner's sugar, cocoa powder, milk, vanilla or almond extract, and rum or Amaretto or brandy, with a rubber spatula, fold in the whipped topping.
• Refrigerate for 1 hour.
• Fill the phyllo cups with cocoa mixture; top with berries (if using) and sprinkle with chocolate shavings ot curls and slivered almond pieces.
• Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and pipe the mixture into the cups.
• Phyllo Cups:.
• Layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil.
• To prepare cups for the chocolate mousse filling, sprinkle each layer with granulated sugar or confectioner's sugar after brushing with butter or oil.
• Cut squares with scissors from the phyllo for various muffin pan sizes. (3-1/2 inch squares for mini cups; 5-1/2 inch for standard cups; 8-inch squares for jumbo cups).
• Spray the muffin tins with vegetable spray.
• Press the layered phyllo squares gently but firmly against the bottoms and sides of the muffin cups.
• Bake the empty shells until they are crisp and golden about 7-10 minutes.
• Remove them from oven and let them cool completely before filling.
• The empty cups can also be frozen. Can be made and baked 2-3 days in advance and stored in airtight container.
• Avoid filling them until just before serving. Moist contents will cause the phyllo to become soggy.

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.