Mini Tiramisu Cups Recipe 455

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.

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:

• 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).

MINI TIRAMISU CUPS RECIPE - (4.5/5)

Steps:

• In a medium bowl, with an electric mixer at medium speed, beat the cream cheese until smooth. Add mascarpone cheese, confectioners' sugar, and espresso powder. With a rubber spatula, fold in the whipped topping. Spoon or pipe the filling into the chocolate cups. Dust with cinnamon and top with chocolate piece. Cook's Notes: For a mature crowd, add a tablespoon or two of rum or sweet Marsala wine to the filling. Although I did not add crisp Italian ladyfingers to the cups, adding a piece on the bottom of the cup or as a decoration can add to a cup's Tiramisu-ness. Unsure about how long the cups would remain at room temperature, and since they would be out of my sight, I chose to use non-dairy whipped topping, thawed. Incorporating about 2 cups of heavy whipping cream that had been whisked to stiff peaks would be my preferred addition. Other Chocolate Cup Options include Astor, Dolba, or, or you can make them, like I did here - years ago, or as others have here and here.

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.