Tiramisu in a cup is a spoon dessert ideal for buffets or special occasions. Tiramisu is one of the classic desserts of Italian pastry and, above all, one of the most beloved desserts. Making it in single-serving cups is a more practical way and a great alternative to serve to your guests. Below you will find the procedure for the classic tiramisu, as my grandmother used to make it – with raw eggs – and you will also find the procedure if you want to pasteurize the eggs. In any case, you can never say no to tiramisu!
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Did you know that March 21 is celebrated as Tiramisu Day?
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
Ingredients
- to taste Ladyfingers (or Pavesini)
- 2 Eggs
- 250 g Mascarpone
- 200 ml Coffee
- to taste Unsweetened cocoa powder
- to taste Chocolate-covered coffee beans
Tools
- Mixer
Preparation
To prepare the tiramisu in a cup, separate the yolks from the whites and beat the latter until stiff peaks form. In a large bowl, beat the yolks with the sugar until a frothy mixture is obtained. Then add the mascarpone and mix until a homogeneous cream is obtained.
Add the beaten egg whites and, with the help of a wooden spoon, fold them in with an upward motion, being careful not to deflate the egg whites.
Brew the coffee and pour it into a bowl to let it cool.
Assemble the cups in the following order: dip the ladyfingers in the coffee and form a layer at the bottom of the cups, then make a layer of cream, a sprinkle of unsweetened cocoa, then another layer of ladyfingers, and so on until all the cups are filled. Finish with unsweetened cocoa and garnish with chocolate-covered coffee beans.
Store in the refrigerator for at least 2 hours and serve when needed.
In a saucepan, pour 20 grams of water and 2 tablespoons of sugar, mix well, put on the heat, and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Place the yolks in a bowl and add the syrup slowly, continuing to beat until completely cooled.
In a bowl, beat the egg white. Meanwhile, in a saucepan, pour 1 tablespoon of sugar and 16 grams of water. Mix well, put on the heat, and bring the syrup to 250°F. If you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface. Pour the syrup slowly over the egg white and beat until well combined.
Once the eggs are pasteurized, you can proceed to make the cream, obviously omitting the sugar amounts you used for pasteurization.
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