Tiramisu in a Cup | Eggless Tiramisu Recipe
- 1 cup (240ml) Coffee
- 12-18 Savoiardi biscuits (Ladyfingers)
- 2 tablespoons coffee liqueur/marsala/brandy (optional)
- 1 cup (240ml) Heavy cream, cold
- 1 cup (225g) Mascarpone, room temperature
- 1/2 cup (60g) Powdered sugar
- 1 teaspoon Vanilla extract
- Cocoa powder for dusting
- 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 questions
WHAT 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.
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Can you share the brand of biscottis used? I couldn’t find ones that did not contain eggs.
ReplyHi; the recipe ingredient listed is very clear: Savoiardi biscuits. In the US these are generally called lady fingers. biscotti are another cookie entirely. Though simple ones could certainly be used in this recipe. Biscotti are considerably cropper than ladyfingers and a little more dense. They would probably need to be soaked longer and could require a little more of the coffee/liquor syrup and soaking time. Still, don't soak until soggy.... I sometimes can't find ladyfingers and have used bi
ReplyHi, we tried your recipe. It was delicious. However, your written instructions could be clearer. For step two, it will be very helpful if you emphasise to whip the heavy cream until it reaches the stiff peak consistency. Only thereafter to add the sugar and vanilla extract. As the first time making tiramisu, we whipped the cream and sugar together and ended up with curdled cream. But we discarded the batch and tried again, whipping the cream first then adding sugar and the tiramisu turned out gr
ReplyWhat size glasses did you use in the video? 8 oz? 12 oz?
ReplyHi. I just tried making these and I struggled :( my cream was fine at first then it completely curdled. I tried again with the leftover cream I had then added a little whipping cream on hand. The texture wasn't as thick as the video showed so then it turned out a bit runny :( will this harden up in the fridge? I was really hoping it would be easier but this issue with the cream, does it happen easily? Thanks so much
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