Tiramisu mousse cups, a delicious dessert, perfect for ending a dinner.
It’s the holiday season, lunches and dinners are the norm, and I can never miss a homemade dessert, of course 😅
I prepared them just these days for a family lunch, since I had to cook the lunch, I needed an idea that everyone would like but was practical and quick. In these cases, tiramisu always wins, but let’s change it up a bit!
The dessert, in super practical single-serving cups in these cases, is made of a coffee-soaked biscuit and a tiramisu mousse with pasteurized egg yolks.
My biscuit is gluten-free, but you can make it with gluten by substituting the same amount of gluten-free flour with all-purpose flour, or to make it even simpler and no-bake, replace the biscuit with slices of pandoro.
I also prepared them the day before with complete calm.
Shall we see the recipe?
Below I leave you some recipes to use up the leftover egg whites 😉
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 3/4 cup flour (for gluten-free desserts)
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 pinch salt
- 1 teaspoon vanilla extract
- 8.8 oz mascarpone
- 8.8 oz whipping cream
- 1/3 cup sugar
- 2 tablespoons water
- 4 g sheet gelatin (2 sheets)
- 3 egg yolks
- as needed coffee
- as needed 50% dark chocolate
- 6 chocolates (for decoration, optional)
Steps
First, prepare the biscuit. Preheat the oven to 356°F.
In a stand mixer or with electric beaters, whip the egg whites until stiff peaks form. When they start to firm up, add the sugar and continue whipping until very stiff.
While still beating on low speed, add the yolks, vanilla bean seeds, salt, and finally the oil.
Now, using a spatula, fold in the flour by hand, mixing from bottom to top.Line a baking sheet with parchment paper, pour in the mixture, level it, and bake at 356°F for about 12 minutes.
Remove from oven and transfer from the baking sheet without removing the parchment paper. Let it cool and move on to the cream.First, soak the gelatin in a little water.
Separate the yolks from the whites (store the whites in a container in the fridge for another recipe).
With electric beaters, whip together the well-chilled cream and mascarpone from the fridge to achieve a fluffy and firm cream. Set aside.
In a small pot, heat the water and sugar; this is the syrup needed to pasteurize the yolks. If you have a thermometer, the syrup should reach 250°F; if not, don’t worry, boil the syrup on high heat for 3–4 minutes and it will be ready.
In another bowl, start beating the yolks with electric beaters and slowly pour in the sugar syrup. Continue to whip for a few minutes until it has cooled.
In a small pot, melt the gelatin with a tablespoon of cream and then pour it over the yolk mixture, continuing to beat with the beaters.
Now, combine the two creams by pouring the yolks over the cream/mascarpone and gently mixing with a spatula until well blended. The mousse is ready.
Grate the dark chocolate, about 2 oz.
Prepare the coffee; I added a pinch of sugar and rum (optional).
Assemble the cups.
Using a cookie cutter (or a glass), cut biscuit discs to the size of your cup, you will need 12.
Place a disc at the base of each cup, soak with a couple of tablespoons of coffee, cover with a layer of cream, and a sprinkle of grated chocolate. Repeat with a second layer. Decorate as desired with a chocolate, I found some cute Christmas white chocolate discs.
Let the mousse rest in the refrigerator for at least an hour or until ready to use.
This is the consistency of the mousse 👇
👉 Tiramisu mousse cups can be stored in the refrigerator for up to three days.
👉 You can replace the gluten-free flour with all-purpose flour in the same quantity for a gluten dessert, or you can replace the biscuit with slices of pandoro for a quick and no-bake dessert!
👉 If you tried my recipe, let me know in the comments and especially if you liked it!!
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