EASY TIRAMISU CUPS
These Easy Tiramisu Cups are made with a secret ingredient, vanilla wafers! This easy tiramisu recipe is perfect for summer parties & BBQs. Easy to make, easy to serve, and easy to eat!
Provided by Becky Hardin - The Cookie Rookie
Categories Dessert
Time 7m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 422 kcal, Carbohydrate 31 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 58 mg, Sodium 144 mg, Fiber 1 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
TIRAMISU IN A CUP | EGGLESS TIRAMISU RECIPE
These tiramisu cups are the individual version of the classic tiramisu recipe. Usually, tiramisu is made in a large dip dish, this recipe makes mini tiramisu that you can serve in glass, jar or a cup. This tiramisu recipe is eggless but nevertheless, creamy, rich and very delicious. And if you thought that making tiramisu was complicated, you can make this recipe in just 10 minutes.
Provided by TheCookingFoodie
Categories Dessert Recipes No-Bake Desserts Italian Recipes Christmas Dessert Recipes Thanksgiving Dessert Recipes Easy Recipes
Yield 6
Number Of Ingredients 8
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
TIRAMISU CUPS
Coffee soaked ladyfinger biscuits layered with delicious melt-in-the-mouth mascarpone cream and served in individual cups. Simply irresistible!
Provided by Italian Recipe Book
Categories Dessert
Number Of Ingredients 8
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 TIRAMISU
Yummiest dessert ever! And very easy to make. This is my family's favorite. One serving is not enough! Believe me! Don't substitute the mascarpone with double cream. There is no tiramisu without mascarpone. And use the best quality coffee.
Provided by KALLISTA
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 406 calories, Carbohydrate 35.6 g, Cholesterol 252.2 mg, Fat 25.8 g, Fiber 0.7 g, Protein 9.2 g, SaturatedFat 12.9 g, Sodium 92.7 mg, Sugar 8.6 g
TIRAMISU IN A CUP
Great to serve to company as this needs to chill for a minimum of 4 hours before serving. Prep time includes chilling time. Serving size is only estimated depending on the size of your dessert glasses.
Provided by Kittencalrecipezazz
Categories Dessert
Time 5h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve the coffee granules in hot water; set aside about 1 tablespoon in a small cup.
- Cut each ladyfinger crosswise into quarters.
- Brush the remaining coffee mixture over the cut sides of the ladyfingers; set aside.
- In a large bowl beat 3/4 cup condensed milk and the mascarpone or cream cheese (if using).
- Add in 1-1/4 cups whipping cream, 1-1/2 teaspoons vanilla and the 1 tablespoon reserved coffee mixture; beat until soft peaks form.
- Fold in 1/2 cup chocolate chips.
- In a heavy saucepan over low heat, melt remaining 1/2 cup chocolate chips with the remaining condensed milk.
- In 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and the ladyfinger pieces, beginning and ending with the mascarpone mixture.
- Cover and chill for a minimum of 4 hours.
- Just before serving, in a medium bowl beat 1 cup whipping cream with 2 tablespoons sugar until soft peaks form.
- To serve spoon/divide the whipped cream over the top of each dessert.
- Grate chocolate over the whipped cream.
Nutrition Facts : Calories 589.7, Fat 37.5, SaturatedFat 22.7, Cholesterol 186.8, Sodium 123.2, Carbohydrate 59.1, Fiber 1.5, Sugar 47.5, Protein 8.6
INDIVIDUAL TIRAMISU CUPS
This recipe came from the Washington Post Magazine's Plate Lab column, and was obtained from the Praline Bakery. I love making it in half-pint canning jars, which are cute to serve in, and can freeze safely.
Provided by cathyfood
Categories Dessert
Time 1h
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
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.
TIRAMISU CUPS
A rich creamy 'posh chocolate trifle'
Provided by sweetunique
Time 50m
Yield Serves 4
Number Of Ingredients 10
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.
CHOCOLATE TIRAMISU CUPS
These easy tiramisu cups are prepared in a muffin tin with chocolate and instant coffee and served with fresh halved strawberries.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Microwave chocolate and butter in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spoon into 12 foil cup-lined muffin cups; brush chocolate onto bottom and halfway up side of each cup. Place 1 wafer in each cup. Refrigerate until ready to use.
- Dissolve coffee in hot water. Whisk cream cheese and sugar in medium bowl until blended. Gradually whisk in coffee mixture. Stir in COOL WHIP. Spoon half the cream cheese mixture into prepared cups; top with remaining wafers and cream cheese mixture.
- Refrigerate 4 hours or until firm. Remove liners; top with strawberries.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 15 g, Protein 2 g
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- First, separate the egg yolks from the egg whites into different mixing bowls. With an electric whisk, start whipping the egg yolks and pour in only half of the sugar (¼ cup). Keep whipping the yolks and sugar together until everything is frothy and well mixed.
- Keep the whisk running while you add the mascarpone in, little by little, until all of the cheese is incorporated with the yolk mixture and it becomes a thick and compact cream. Set aside.
- Clean off the whisk and move on to the egg whites. Again, start whipping the whites and slowly adding in the other half of the remaining sugar, a little at a time. Keep doing this until it becomes stiff and peaky.
- Now, take a spoonful of the egg white mixture and add it to the yolk mixture - mix vigorously with a spatula. Proceed to add the rest of the egg whites in little by little and very gently mix them in from the bottom up.
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