Tiramisu Cups
HB-10156 · Hand-built original · American
Individual cups layered with espresso-soaked ladyfingers and a mascarpone cream of whipped cream, egg yolks and vanilla, chilled until set.
AmericanDessert1 hr12 cups424 kcalVegetarianGluten-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- CREAM FILLING:
- 5 egg yolks
- 2/3 cup white sugar
- 1 1/3 cup heavy cream
- 16 ounces mascarpone cheese
- 2 teaspoons vanilla extract
- FOR ASSEMBLY:
- 2 packages ladyfingers, 7 ounces each
- 1 1/2 cup cold espresso
- 3 tablespoons brown sugar
Method
- Whisk the egg yolks with the sugar until the mixture thickens and lightens in colour. In a separate large bowl, beat the heavy cream with the vanilla to stiff peaks.
- Fold the mascarpone into the yolk mixture until smooth, then fold in the whipped cream gradually, gently, so the filling stays fluffy.
- Stir the brown sugar into the cold espresso in a shallow dish until dissolved, and dip each ladyfinger for a few seconds so it is soaked but not soggy.
- Layer soaked ladyfingers in the bottom of individual cups or glasses, spread cream filling over them, and repeat the layers until the cups are full, ending with cream on top.
- Cover the cups and refrigerate them for at least 4 hours or overnight so the dessert sets and the flavours meld.
- Serve the cups chilled, dusting the tops first if you like.
Prep: 1 h · Total: 1 h
Nutrition (per serving, where published)
424 kcalCalories
16.5 gProtein
18.8 gCarbs
31.5 gFat
18.6 gSaturates
0 gFibre
15.2 gSugars
545 mgSodium
164 mgCholesterol
175 mgPotassium
444 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data