These Tiramisu Cups are egg free and not greasy but light and rich, and you'll definitely enjoy every spoonful of this delicious dessert that simply melts in your mouth
dairy whipping cream
Rum or Bailey
varhorna cocoa powder/snow powder for dusting
Vicenzovo Italian Ladyfingers
instant coffee powder
or use espresso
Bailey or Rum
Coffee Mixture - Combine hot water, instant coffee powder and sugar together, stir till sugar dissolved. Add Kahlua liqueur, stir well again and set aside to cool.
Mix mascarpone cheese and icing sugar (sifted) together until soft and creamy (about 30 seconds).
In another bowl, add dairy whipping cream, vanilla extract and sifted icing sugar together and whip until stiff peaks form at medium speed (about 1 minute and 30 seconds).
Gently mix the whipped cream into the mascarphone cheese mixture with a hand whisk followed by 4 tablespoons of Kahlua liqueur.
Cut each ladyfinger biscuit into 2-3 pieces. Dip the ladyfingers into the coffee mixture one at a time and place into bottom of serving cups.
Pour or spoon a layer of mascarphone filling on top of the ladyfingers. Repeat another layer of dipped ladyfingers and mascarpone filling. Then smooth the top with a spoon or palette knife.
Combine some snow powder in the cocoa powder and mix well (this will prevent the cocoa powder getting wet easily). Then dust on top of cups followed by snow powder.
Refrigerate dessert at least 4 hours before serving. Can be kept in the refrigerator for 3-4 days.
keep the mascarpone cheese at room temperature to cream it to smooth in a short time.
whipping cream must be cold from the fridge for easy whisking.
easy tiramisu, tiramisu cups
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Tiramisu Cups by Anncoo Journal