TIRAMISU IN A CUP RECIPE RECIPES

Steps:

• In a small bowl, dissolve the coffee granules in hot water; set aside about 1 tablespoon in a small cup.
• Cut each ladyfinger crosswise into quarters.
• Brush the remaining coffee mixture over the cut sides of the ladyfingers; set aside.
• In a large bowl beat 3/4 cup condensed milk and the mascarpone or cream cheese (if using).
• Add in 1-1/4 cups whipping cream, 1-1/2 teaspoons vanilla and the 1 tablespoon reserved coffee mixture; beat until soft peaks form.
• Fold in 1/2 cup chocolate chips.
• In a heavy saucepan over low heat, melt remaining 1/2 cup chocolate chips with the remaining condensed milk.
• In 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and the ladyfinger pieces, beginning and ending with the mascarpone mixture.
• Cover and chill for a minimum of 4 hours.
• Just before serving, in a medium bowl beat 1 cup whipping cream with 2 tablespoons sugar until soft peaks form.
• To serve spoon/divide the whipped cream over the top of each dessert.
• Grate chocolate over the whipped cream.

Steps:

• Brew espresso coffee and let it cool. Best if you’re using Moka - stovetop espresso maker.
• Separate egg yolks from the egg whiles. Be very careful as you do that. You don’t want even a teeny tiny spot of an egg yolk in egg whites, as it’ll prevent egg whites from whipping.
• Using a mixer beat egg yolks with approximately half of sugar. Beat on high speed at least for a few minutes until egg yolks become pale yellow and very creamy.
• Add mascarpone cheese a few tablespoons at a time and continue beating once you get all smooth consistency.
• In a separate bowl using clean whisk attachment beat egg whites with a pinch of sugar. Once they become really foamy add remaining sugar and continue beating until stiff peaks. When you lift the whisk the peaks do not curl and remain straight up.
• Fold beaten egg whites into egg yolk/mascarpone mix. IMPORTANT: Add egg whites a few tablespoons at a time and perform a folding move from the bottom of the bowl curling over the top. Do this as gently as possible in order not to crush light and airy texture of the beaten egg whites.NOTE: you might not use ALL of the egg whites. Stop when you feel you've reached the desired consistency of the cream. It should not be too liquid.
• Transfer the cream to a pastry bag and let it cool in the fridge for about 30-60. You can do without pastry bag too but I find it much easier that way.
• Pour strong coffee into a shallow dish, add rum or brandy to taste.
• In a dessert cup or an ice-cream bowl start to assemble tiramisu.
• Pipe a thin layer of cream onto the bottom of the cup.
• Cut a piece of savoiardi cookie to fit the bottom of the glass and deep it quickly in coffee.
• Place on top of the cream. Pipe another layer on top of savoiardi and dust with dark cacao powder.
• Again, deep a piece of savoiardi cookie in strong coffee, place on top, cover with a layer of cream and cacao powder.Repeat the process until you fill the cup.
• Top layer should be finished with cream and dusted with cacao powder.
• Let tiramisu cool in the fridge before serving.Dust with more cacao powder and decorate with coffee bean (optional).