Tiramisu in a glass: simple and indulgent. Tiramisu is an institution, an easy-to-make dessert that always wins everyone over at the table. But serving it in a glass transforms it from a “Sunday dessert” into an experience of pure gastronomic design. It is the prêt-à-porter version of the king of Italian desserts: elegant, balanced and, above all, democratic (no arguments over who gets the biggest slice!). Presenting it in glass allows you to admire the architecture of its layers: the bold darkness of the ladyfinger soaked in coffee meets the golden cloud of mascarpone cream. The origin of Tiramisu is one of the most contested mysteries of Italian gastronomy, a “cold war” mainly between two regions: Veneto and Friuli-Venezia Giulia. It is the perfect dessert for those who love precision and want to amaze guests with an individual treat that looks like it came from a Parisian boutique, while keeping the beating heart of Venetian tradition. A dessert I adore: creamy and indulgent that conquers everyone from the first spoonful. The glass version makes it practical and fun and it will be even better if you prepare it in advance, even the day before; this version is so simple that even the least experienced in the kitchen can prepare it successfully. Let’s run to the kitchen and prepare together a delicious perfect Tiramisu recipe.
DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: For 4 people
- Cuisine: Italian
- Energy 478.57 (Kcal)
- Carbohydrates 46.30 (g) of which sugars 26.66 (g)
- Proteins 9.65 (g)
- Fat 29.43 (g) of which saturated 15.22 (g)of which unsaturated 2.84 (g)
- Fibers 5.66 (g)
- Sodium 95.83 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR TIRAMISU IN A GLASS
- 9 oz mascarpone
- 2 eggs
- 3 oz sugar
- 20 ladyfingers (savoiardi)
- 3 espresso cups coffee (about 3 fl oz (80 ml))
- 1 glass milk (about 6 fl oz (180 ml))
- to taste unsweetened cocoa powder
How to prepare single-serve Tiramisu
Use very fresh eggs for preparing Tiramisu or pasteurize them as indicated Here. Separate the yolks from the whites. Whip the yolks with the sugar until you have a dense, frothy mixture. Gently add the mascarpone to the whipped yolks, blending well.
Whip the egg whites until stiff peaks form and gently fold them into the mixture using upward motions. In a bowl, mix the coffee with the milk. Quickly dip half of the ladyfingers into the coffee and milk and place them on the bottom of 4 glasses. Try to cover the entire base of each glass with ladyfingers. Divide half of the mascarpone cream among the glasses.
Continue with another layer of ladyfingers dipped in the coffee and milk, then finish with the remaining cream, distributing it among the glasses. Generously dust with unsweetened cocoa and refrigerate the Tiramisu in a glass until ready to serve to your guests or family. Simple, quick, but above all delicious!
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you prefer not to use eggs you can replace them with 200 ml of heavy cream whipped with 60 grams of powdered sugar
If you prepare it in advance it is even better
Also read the recipe for my Berry Tiramisu
Your questions
Can I use Pavesini instead of Savoiardi?
It’s a matter of taste. Ladyfingers (savoiardi) provide a more distinct contrast of textures and absorb the coffee without disappearing. Pavesini make the tiramisu in a glass lighter and thinner, almost like a continuous cream, but they tend to become soft more quickly.
How long does tiramisu in a glass keep?
In the refrigerator it lasts at most 2 days. As it is a dessert with eggs and fresh dairy, quality declines quickly. If you used pasteurized eggs, you can extend to 3 days, but the cream will gradually lose its airiness.
How to pasteurize eggs for home-made tiramisu?
If you don’t want to use raw eggs, you can pasteurize them by creating a syrup with the sugar and a tablespoon of water brought to 250°F and pouring it in a thin stream over the yolks while they are being whipped. You can do the same with the egg whites to obtain a safe and very stable Italian meringue.
