Creamy Coffee Tiramisu Cups
Indulge in the perfect balance of espresso and whipped cream with these elegant, individually served Creamy Coffee Tiramisu Cups. Quick to prepare and stunning in presentation, they're ideal for any dessert table.
Ingredients
For the Coffee Syrup
- 200 ml Brewed Coffee Use a high-quality roast or espresso for depth.
- 50 g Sugar To balance the acidity of the coffee.
- 50 ml Malt Beverage (Non-alcoholic) This adds a unique, toasted cereal note.
For the Mascarpone Cream
- 6 pcs Egg Yolks Ensure they are at room temperature.
- 150 g Sugar Granulated sugar works best.
- 250 ml Heavy Cream Must be chilled to achieve stiff peaks.
- 100 g Mascarpone Cheese The heart of any authentic Tiramisu.
For Assembly
- 16 pcs Ladyfingers (Savoiardi) The classic Italian sponge biscuit.
- Unsweetened Cocoa Powder For that signature dusty, chocolatey finish.
Instructions
Infusing the Coffee Syrup
- In a small saucepan, combine 50g of sugar with the 200ml of brewed coffee and the malt beverage. Heat gently on low until the sugar dissolves, then let it cool completely.
- Pro Tip: Never dip biscuits in hot syrup, or they will turn into mush instantly.
The Sabayon Base
- In a large glass bowl, combine the 6 egg yolks with 150g of sugar. Beat until the mixture transforms into a pale, thick, and creamy consistency that falls in ribbons when you lift the whisk.
Incorporating the Flavor
- Slowly pour your remaining malt beverage (or a splash of extra coffee) into the egg mixture, stirring continuously to maintain the emulsion.
Whipping the Mascarpone
- In a separate chilled bowl, combine the 100g of mascarpone with the 250ml of heavy cream. Whip until smooth and holds fluffy peaks.
The Gentle Fold
- Gently fold the egg yolk mixture into the mascarpone cream using a spatula, maintaining the air bubbles for a cloud-like texture.
The Quick Dip
- Quickly submerge each ladyfinger into the cooled coffee syrup for one second per side, ensuring the center remains firm.
Layering the Cups
- Place a layer of soaked ladyfingers at the bottom of your glasses, top with approximately 2 tablespoons of the cream mixture, and repeat until the cup is full.
The Final Flourish
- Dust the tops generously with unsweetened cocoa powder, using a fine-mesh sieve for an even coating.
Notes
Chill for 2 hours for the best flavor and texture. You can make these Tiramisu cups ahead of time, storing them in the refrigerator for up to 48 hours.