Tiramisu Cups

4.58 from 7 votes

These Tiramisu Cups are made the authentic way and are perfect when serving to a smaller group or party when you don’t need a whole tray

Prep Time20

Setting Time3

Total Time3 20

Course: Sweets

Cuisine: Italian

Keyword: classic, coffee, dessert

Servings: -6

Calories: 483kcal

Make the espresso coffee and pour into a bowl. Add 2 tablespoons of sugar and the liquor. Allow it cool to room temperature
In the meantime, separate the egg yolks from the egg whites and place them in separate bowls
Beat the egg whites with a stand mixer or electric hand mixer for a few minutes until soft peaks form. Set to the side
Add remaining sugar to the egg yolks, and mix together with a spoon. Then add the mascarpone cheese and mix together slowly using the flat beater (if using a Kitchen aid stand mixer)
A hand mixer can also be used at the lowest speed. Don’t over mix, it should be a soft runny cream consistency
Add egg whites to the creamy mixture and very gently mix using a wooden spoon from the bottom of the bowl up, until it’s smooth and all clumps are removed (don’t over mix)
To assemble, break a ladyfinger biscuit into thirds, and dip quickly into the coffee mixture for 1-2 seconds.
Place at the bottom of each glass in a single layer, then spoon a layer of cream over the biscuits, approximately 2 heaped tablespoons.
Repeat process for 2 or 3 layers, depending on your cup size (I've made 3 layers in this recipe)
Wrap each cup with cling wrap and place in the fridge to set for at least 3-6 hours or even overnight which is always best
Before serving, dust each glass with cocoa powder and grate over some dark chocolate. Enjoy your Tiramisu Cups as the perfect dessert!

Serving is for 4 generous-sized cups
You can also make it into 6 cups if using smaller cups or only layering 2 layers of mixture and not 3