INDIVIDUAL TIRAMISU CUPS
This recipe came from the Washington Post Magazine's Plate Lab column, and was obtained from the Praline Bakery. I love making it in half-pint canning jars, which are cute to serve in, and can freeze safely.
Provided by cathyfood
Categories Dessert
Time 1h
Yield 6 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Whip cream to medium-firm peaks. Fold in vanilla extract, cover and refrigerate.
- Break ladyfingers in half, so they will fit into the jars.
- Whisk sugar and egg yolks in a double boiler over simmering water, until the mixture reaches 160 degrees F on an instant-read thermometer and it appears ribbony and lighter in color. Transfer to a stand mixture with a whisk attachment, and beat for 5 minutes until thoroughly lightened and cooled.
- Place mascarpone into large mixing bowl. Stir in 2 TB. marsala and 1 ½ teasp. rum. Add a spoonful of the whipped cream and stir in gently to lighten the mixture. Fold in HALF of the remaining whipped cream.
- Prepare soaking liquid: Combine cooled coffee and next 3 ingredients in a wide shallow dish.
- To build individual portions, prepare six half-pint canning jars, and have lids and rings ready. Place mascarpone cream into a gallon-size zip top bag and snip off corner to make it easy to pipe into jars. (You will make 3 layers of mascarpone cream, 2 layers of dipped ladyfingers, and a layer of whipped cream on top.).
- Pipe 1/4" mascarpone cream into bottom of jars. Quickly dunk ladyfinger halves into coffee mixture, and place 2 pieces side-by-side on top of the mascarpone layer. Pipe another layer of mascarpone on top of ladyfingers. Repeat the dunked ladyfingers layer, and top with another layer of mascarpone. Top with whipped cream, and smooth top with a small spatula. You should have enough ingredients to completely fill 6 jars. Place lids and rings on jars, and at this point you may freeze for future use, up to one month, or serve within 24 hours.
- This may be built in a glass loaf pan instead of individual servings if desired. Prepare the same way, using whole ladyfingers instead of pieces.
- Remove from freezer to refrigerator 1-3 hours before serving. Just before serving, remove lids, and dust tops with unsweetened cocoa. Garnish with a whole coffee bean.
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Serafia Hinyemwa
[email protected]This recipe is a keeper! I'll definitely be making this again and again.
Bharati Baduwal
[email protected]I made this for my Italian grandmother and she said it was the best tiramisu she's ever had. That's high praise!
Md Melon
[email protected]This tiramisu is dangerously delicious! I can't stop eating it.
Nombuso Melinda
[email protected]I'm not usually a fan of tiramisu, but this recipe changed my mind. It was so light and fluffy, and the coffee flavor was just right.
Sostain James
[email protected]This was a hit at my party! Everyone loved the individual cups and the tiramisu itself was delicious.
Anand Gurung
[email protected]I've tried many tiramisu recipes before, but this one is by far the best. It's the perfect balance of sweet and creamy.
Roberto Dochitanu
[email protected]This tiramisu is the perfect dessert for any occasion. It's elegant, delicious, and sure to impress your guests.
Njabulo Thomo
[email protected]The mascarpone filling is so creamy and delicious. I could eat it by the spoonful!
Diamond Sophie
[email protected]I love the individual cups! It makes it so easy to serve and portion control.
Sk Us
[email protected]This was my first time making tiramisu and it came out perfectly! The instructions were easy to follow and the end result was amazing.
Emmanuel Mulenga
[email protected]Tiramisu is one of my all-time favorite desserts, and this recipe did not disappoint. It was rich, creamy, and flavorful. I will definitely be making this again.
Piyal Imran
[email protected]Easy to make and delicious! I used store-bought ladyfingers and it still turned out great.
nicholas shutts
[email protected]I've made tiramisu many times before, but this recipe is definitely my favorite. The individual cups are so cute and elegant, and the mascarpone filling is out of this world.
Baby Baby
[email protected]Followed the recipe exactly and it turned out perfectly! The tiramisu was light and fluffy, with just the right amount of sweetness. My guests loved it!
Kesav Ghimire
[email protected]This tiramisu was a delight to make and even better to eat! The ladyfingers soaked up the espresso perfectly and the mascarpone filling was creamy and delicious. I loved the individual cups, which made it easy to portion and serve. Highly recommend!