Tiramisu Cups

Individual tiramisu cups layered with coffee-soaked ladyfingers and a light mascarpone cream, finished with cocoa.

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These cups keep the classic tiramisu flavour while avoiding raw eggs, making them simple to assemble ahead for a family dessert.

Ingredients

• 350 g mascarpone (cold)
• 300 ml double cream (cold)
• 70 g icing sugar
• 1 tsp vanilla extract
• 300 ml strong espresso (cooled)
• 24 ladyfinger biscuits (approximately)
• 2 tbsp unsweetened cocoa powder
• 30 g dark chocolate (finely grated, optional)

Step-by-step method

1. Brew the espresso and cool it completely. Pour it into a shallow dish wide enough to dip the ladyfingers.
2. Beat the mascarpone, icing sugar and vanilla briefly until smooth. Do not overbeat because mascarpone can split.
3. In a separate bowl, whip the cold cream to soft peaks. Fold one-third of the cream into the mascarpone to loosen it, then gently fold in the remainder.
4. Break the ladyfingers to fit six serving glasses. Dip each piece in the coffee for only 1–2 seconds; they should absorb flavour without becoming mushy.
5. Place a layer of dipped biscuits in each glass and spoon over a layer of mascarpone cream.
6. Repeat with a second layer of coffee-dipped biscuits and cream, smoothing the tops lightly.
7. Cover and refrigerate for at least 4 hours, preferably overnight, so the layers set and flavours blend.
8. Dust generously with cocoa powder just before serving and add grated dark chocolate if desired.