Tiramisu in a Cup Eggless (Printable Version)
Individual tiramisu cups with mascarpone, coffee-soaked ladyfingers, and a hint of cocoa. Easy eggless indulgence.
# What You'll Need:
→ Coffee Soaking Syrup
01 -
240 ml freshly brewed hot coffee
02 -
2 tablespoons coffee liqueur, Marsala, or brandy (optional)
→ Cream Mixture
03 -
240 ml cold heavy cream
04 -
225 g mascarpone cheese, at room temperature
05 -
60 g powdered sugar
06 -
1 teaspoon vanilla extract
→ Assembly
07 -
12–18 savoiardi biscuits (ladyfingers)
08 -
Cocoa powder, for dusting
# Steps To Follow:
01 -
Combine hot coffee with the coffee liqueur, Marsala, or brandy in a shallow dish. Allow the mixture to cool to room temperature.
02 -
Using a large mixing bowl, whip the cold heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
03 -
In a separate bowl, gently beat the mascarpone cheese until smooth and soft.
04 -
Carefully fold the whipped cream into the softened mascarpone until the mixture is well incorporated and smooth.
05 -
Briefly dip each ladyfinger into the cooled coffee syrup, ensuring they are moistened but not soggy. Arrange a layer of soaked ladyfingers at the bottom of each serving cup, breaking into pieces as needed to fit.
06 -
Pipe or spoon a layer of the mascarpone cream mixture over the ladyfingers in each cup. Repeat the layering process with more dipped ladyfingers and cream until the cup is filled, finishing with a layer of cream.
07 -
Cover the assembled cups and refrigerate for at least 4 hours or overnight to allow the flavors to meld. Just before serving, dust the tops generously with cocoa powder.
# Notes and Tips:
01 -
For best results, tiramisu cups should be chilled for several hours to allow the flavors to fully develop.
02 -
Omit the alcohol for a non-alcoholic version, if desired.
03 -
Tiramisu cups can be prepared up to two days in advance and stored in the refrigerator.