The tiramisu in a cup is a spoon dessert ideal for buffets or special occasions. Tiramisu is one of the classic Italian pastries and, above all, one of the most beloved desserts. Making it in individual cups is a more practical way and an excellent alternative to serve to your guests. Below you will find the procedure of the classic tiramisu, as my grandmother used to make it – with raw eggs – and you will also find the procedure if you want to pasteurize the eggs. In any case, one can never resist tiramisu!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
Ingredients
- as needed ladyfingers (or Pavesini)
- 2 Eggs
- 250 g Mascarpone
- 200 ml Coffee
- as needed Unsweetened cocoa powder
- as needed Chocolate-covered coffee beans
Tools
- Mixer
Preparation
To make the tiramisu in a cup, separate the yolks from the whites and beat the latter until stiff peaks form. In a large bowl, beat the yolks with the sugar until you get a frothy mixture. Then add the mascarpone and blend until you get a homogeneous cream.
Add the beaten egg whites, and with the help of a wooden spoon, blend with an upward motion, being careful not to deflate the egg whites.
Make the coffee and pour it into a bowl to cool slightly.
Assemble the cups in this order: dip the ladyfingers in the coffee and form a layer at the bottom of the cups, then form a layer of cream, a dusting of unsweetened cocoa, then another layer of ladyfingers and so on until all the cups are filled. Finish with the unsweetened cocoa and garnish with chocolate-covered coffee beans.
Place in the refrigerator for at least 2 hours and serve as needed.
In a saucepan pour 20 grams of water and 2 tablespoons of sugar, mix well, put on the stove and bring the syrup to 250°F (121°C). If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Put the yolks in a bowl and slowly add the syrup, continuing to whip until completely cooled.
In a bowl, beat the egg white. Meanwhile, in a saucepan pour 1 tablespoon of sugar and 16 grams of water. Mix well, put on the stove, and bring the syrup to 250°F (121°C). If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Pour the syrup slowly over the egg white and beat until well blended.
Once the eggs are pasteurized, you can proceed with making the cream, obviously omitting the sugar quantities used for pasteurization.
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