Do you like tiramisu? I love it and often make it both in the traditional version and in different ways, especially in summer because it’s a refreshing dessert. Today I decided to give it a different look. Thus, these delicious single-serving cups were born, with coffee cream, ladyfingers, and fresh cream, which can be prepared in advance and stored in the fridge. They are ideal to beautifully finish a lunch or dinner or to enjoy instead of the traditional afternoon coffee, in total relaxation. The coffee cream contains no eggs, is easy and quick to make, and by slightly increasing the amount of starch or flour (10% of the total weight of the milk), we will obtain a firmer and more compact cream, also very useful for decorating or filling cakes, cream puffs, muffins, etc….
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 1 cup fresh whipping cream (also lactose-free)
- 1 package Ladyfingers (also gluten-free)
- to taste unsweetened cocoa powder
- 2 cups milk (also lactose-free)
- 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 pinch fine salt
- 1 coffee cup strong espresso
Tools
- 8 Cups Single-serving
Steps
Let’s start by preparing the coffee cream Prepare coffee according to your habits. Then, in a saucepan, mix the sugar, sifted all-purpose flour, the pinch of salt, and add the warmed milk.
Unlike wheat flour, if we use starches or potato starch, remember that they must be dissolved perfectly with cold or room temperature milk, absolutely not warm; then we can cook the cream as described in the step below. If we don’t, the cream will not thicken, unfortunately remaining liquid.
Stir quickly with a whisk to avoid lumps, place on the stove over low heat, and stir continuously until the cream begins to thicken. Turn off immediately, add the coffee, stir, and let the cream cool.
To give an even more pronounced coffee flavor, you can add 5 grams of instant coffee, even decaffeinated.
Cover the coffee cream with a thin layer of sugar or a sheet of parchment paper to avoid that annoying condensation that could ruin the cream (it is generally recommended to also put plastic wrap in contact with the cream, but since these are hot foods, I never do it).
When the cream is well chilled, whip the cold fridge cream until stiff and assemble our cups.
For each cup, I did it like this: I poured the coffee cream at the bottom of the cup, sprinkled with a little unsweetened cocoa, added two coarsely broken ladyfingers, added the whipped cream, and finished with more unsweetened cocoa. The moisture from the cream and the cream will help soften the cookies.
Continue until you finish the ingredients. Dip the spoon and enjoy the cream, cream, and cookies together… It’s a real treat.
The extra idea. *For a gluten-free or simply more velvety coffee cream, you can make a mix of rice flour and corn starch in equal amounts, and in this case, I recommend using 30 grams of rice flour and 30 grams of corn starch instead of 25 grams of each.
Bon appetit
