The cream and mascarpone cups are an elegant and delicious dessert, perfect for ending a meal with sweetness.
This dessert is served in transparent cups that highlight the filling.
The base of the cup is filled with ladyfingers and a portion of mascarpone cream, topped with more layers of ladyfinger cookies, lightly soaked in rum.
The cup is completed with pieces of chocolate wafer, which I prefer and they really fit perfectly.
I prepared them for snack, but as recommended, they are also great for dessert.
Being single servings, they are very practical and to store, just put them in the fridge for up to 3 days.
If you make this or any other recipes from my blog, feel free to send me your photos and I’ll post them on my fb page with your name.
Approx. 656 Kcal per cup
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6 Pieces
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All Seasons, Summer
Ingredients for Making Cream and Mascarpone Cups
- 3 cups cups whole milk
- 2/3 cup sugar
- 3 eggs (medium)
- 1/2 cup cornstarch (or all-purpose flour)
- 1 teaspoon vanilla (liquid)
- 1 cup cup mascarpone
- 2 oz oz cocoa wafers
- 1 cup cup whole milk
- 2 tsp tsp gelatin powder (or sheets following the package instructions)
- 1/3 cup powdered sugar
- 5 oz oz ladyfingers
- 1/4 cup rum
- 1/3 cup water
- 1.25 oz oz cocoa wafers
Tools
- 6 Cups ice cream cups
Preparation of Cream and Mascarpone Cups
First, let’s prepare the custard by putting the milk, whole eggs, sugar, cornstarch or flour, and liquid vanilla in a pot. Whisk everything together and set it on medium-low heat.
Cook, stirring often, and if lumps form, whisk occasionally.
Once cooked, we’ll have a thick but not too firm cream. Transfer everything into a glass or steel container and let it cool at room temperature before placing it in the fridge for 2 hours. If in a hurry, instead of the fridge, opt for 30 minutes in the freezer.
Take the wafers and cut them into pieces weighing a total of 60g and set aside.
Cut another 35g to set aside for finishing the cups.
In a small pot, heat the milk and add the gelatin powder or sheets following the package instructions. Turn off the milk just before it boils.
Transfer it to the mixing container where we’ll add mascarpone, powdered sugar, and let it cool.
Once cooled, add the mascarpone and mix well.
Put in the fridge until ready to assemble.
Prepare the soaking solution by mixing water and rum and set aside.
Take the cups, and cut the ladyfingers to fit the base. First, dip them in the water and rum solution.
Take the mascarpone cream and mix in the broken wafers. Mix well and use this filling as the base over the ladyfingers in each cup.
Then add more soaked ladyfingers pieces over the filling and finish the cups by piping the cream with a large serrated tip pastry bag.
Place in the fridge and before serving, insert the reserved wafer pieces onto the cream surface.
I didn’t add them immediately because I didn’t want them to soften.
