Do you like tiramisu? I love it and I often make it both in the traditional version and in different ways, especially in summer because it’s a fresh dessert. Today I decided to give it a different look. 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 for ending a lunch or dinner in style or to enjoy instead of the traditional afternoon coffee, in total relaxation. The coffee cream does not contain 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 get a firmer and more compact cream, also useful for decorating or filling cakes, cream puffs, muffins, etc… .
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 cup heavy whipping cream (also lactose-free)
- 1 package Ladyfingers (also gluten-free)
- to taste unsweetened cocoa powder
- 2 cups milk (also lactose-free)
- 7 tbsp all-purpose flour*
- 1/2 cup granulated sugar
- 1 pinch fine salt
- 1 small cup strong coffee
Tools
- 8 Cups Single servings
Steps
Let’s start by preparing the coffee cream Make coffee according to your habits. Then, in a small saucepan, mix the sugar, sifted all-purpose flour, a pinch of salt, and add already hot milk.
Unlike wheat flour, if we use starches or potato starch, remember that we need to dissolve them perfectly with cold or room temperature milk, but absolutely not hot; then we can cook the cream as described in the step below. If we don’t do this, the cream will not thicken and unfortunately remain liquid.
Quickly mix with a whisk to avoid lumps, put it 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 the cream an even more pronounced coffee flavor, we can add 5 grams of instant coffee, even decaffeinated.
Cover the coffee cream with a veil of sugar or with a sheet of parchment paper, which will prevent that annoying condensation that could ruin the cream (it is generally recommended to also put some plastic wrap in contact with the cream but, since we are dealing with hot food, I never do it).
When the cream is well chilled, whip the cold fridge cream to stiff peaks and assemble our cups.
For each cup I arranged it this way: I poured the coffee cream on 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 whipped cream will help soften the biscuits.
Continue until all the ingredients are used up. Dip the spoon and enjoy the cream, whipped cream, and biscuits together… It’s a real treat.
The extra idea. *For a gluten-free coffee cream or simply a smoother texture on the palate, you can make a mix of rice flour and cornstarch in equal parts, and in this case I recommend using 30 grams of rice flour and 30 grams of cornstarch instead of 25 grams of each.
Bon appetit
