Easy Individual Tiramisu Cups Food

EASY INDIVIDUAL TIRAMISU CUPS

Steps:

• In a bowl, add ladyfingers and pour the espresso over the ladyfingers. Set aside.
• In a mixer, add mascarpone, sugar, heavy cream and vanilla. Mix until fluffy and creamy. Set aside.
• Begin layering each cup with a layer of the mascarpone mousse, cocoa powder and then ladyfingers. Repeat until the cup is full. Top with more cocoa powder. Serve and enjoy!

INDIVIDUAL TIRAMISUS

Steps:

• Place the egg yolks, sugar and wine into a metal bowl. Place the bowl on a pan of barely simmering water, making a double boiler. Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes. The mixture should be uncomfortably warm to the touch, but not burning. Remove from the heat and set aside.
• In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside.
• In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended. Fold in the whipped cream.
• Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side. Transfer to a 6 to 8-ounce parfait glass to create the first layer. Top the slices of cake with a few spoonfuls of the cream filling mixture. Repeat the process with another 3 slices of cake and top with more filling mixture. Repeat the process for the remaining parfait glasses. Dust each dessert with the cocoa. Refrigerate for a couple of hours before serving.
• In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.

EASY TIRAMISU CUPS

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, sugar, and milk until fluffy. If necessary, add more milk to make the consistency your desired level of creaminess. Set aside.
• Using a piping bag or a Ziplock bag with the corner cut off, pipe the bottom layer of the mascarpone mixture into the bottom of 4 small glass cups.
• Sprinkle with a dash of cocoa powder (use a fine mesh sieve for an even layer).
• Dip the Nilla Wafers in the coffee, and layer 3 at a time into each cup.
• Top with more of the cream layer, then more chocolate. Repeat one more time (3 layers of each per cup)
• Top with more cocoa powder and a Nilla Wafer for garnish.

INDIVIDUAL TIRAMISU CUPS

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.

MINI TIRAMISU

Steps:

• Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
• Combine the espresso and rum in a shallow bowl.
• Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
• Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
• Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.

TIRAMISU IN A CUP

Steps:

• In a small bowl, dissolve the coffee granules in hot water; set aside about 1 tablespoon in a small cup.
• Cut each ladyfinger crosswise into quarters.
• Brush the remaining coffee mixture over the cut sides of the ladyfingers; set aside.
• In a large bowl beat 3/4 cup condensed milk and the mascarpone or cream cheese (if using).
• Add in 1-1/4 cups whipping cream, 1-1/2 teaspoons vanilla and the 1 tablespoon reserved coffee mixture; beat until soft peaks form.
• Fold in 1/2 cup chocolate chips.
• In a heavy saucepan over low heat, melt remaining 1/2 cup chocolate chips with the remaining condensed milk.
• In 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and the ladyfinger pieces, beginning and ending with the mascarpone mixture.
• Cover and chill for a minimum of 4 hours.
• Just before serving, in a medium bowl beat 1 cup whipping cream with 2 tablespoons sugar until soft peaks form.
• To serve spoon/divide the whipped cream over the top of each dessert.
• Grate chocolate over the whipped cream.

TIRAMISU PARFAITS

Steps:

• Dissolve coffee in boiling water; cool to room temperature. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat cream cheese until smooth. Gradually fold in pudding., Place ladyfinger cubes in a bowl; add coffee and toss to coat. Let stand for 5 minutes., Divide half of the ladyfinger cubes among six parfait glasses or serving dishes. Top with half of the pudding mixture, 1 cup whipped topping and 1 tablespoon chocolate chips. Repeat layers., Cover and refrigerate for 8 hours or overnight. Just before serving, dust with cocoa.