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.
Tiramisu in a Cup | Eggless Tiramisu Recipe
Ingredients
- 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
- ½ cup 60g Powdered sugar
- 1 teaspoon Vanilla extract
- Cocoa powder for dusting
Instructions
- DIRECTIONS
- 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.
- 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.
Video
Can you share the brand of biscottis used? I couldn’t find ones that did not contain eggs.
Hi; 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
Hi, 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
What size glasses did you use in the video? 8 oz? 12 oz?
Hi. 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
Suggest adding 1/4 teaspoon of cream of tartar to the confectioner’s sugar for every cup of whipping cream. It does not affect the dessert’s taste, nor impact the other ingredients added (liqueur, vanilla, etc.) and the cream will stabilize. Hope this helps!
Suggest adding 1/4 teaspoon of cream of tartar to the confectioner’s sugar for every cup of whipping cream. It does not affect the dessert’s taste, nor impact the other ingredients added (liqueur, vanilla, etc.) and the cream will stabilize. Hope this helps!