Individual Cherry Tiramisu Dessert Cups Food

INDIVIDUAL TIRAMISU PARFAITS

Steps:

• Mix together milk, coffee, 2 tablespoons Kahlua and 4 tablespoons of sugar in a bowl. Add the crushed ladyfingers to soak.
• Beat together egg yolks and remaining tablespoon of sugar. Add the mascarpone cheese, remaining Kahlua and Frangelico.
• With a hand or stand mixer, whip egg whites until stiff peaks form, then gently fold into the mascarpone mixture.
• Spoon half of the soaked ladyfingers between small glasses (mine were about 5 ounces each), then top with a layer of the mascarpone mixture. Add a second layer of the soaked lady fingers and top with more mascarpone mixture Smooth tops. Cover each with a dusting of cocoa powder. Refrigerate for at least 3 hours before serving.

TIRAMISU CUPS RECIPE

Steps:

• Brew the espresso or a very strong coffee. If making coffee use about the double amount of coffee powder you would normally use. Pour into a bowl and let cool slightly until needed. Add 2 tablespoons of the Amaretto to the coffee.
• Beat the heavy cream until soft peaks form. Add the vanilla extract and gradually start adding the sugar while continuing to beat until the heavy cream is stiff.
• In another bowl, gently stir the mascarpone and the remaining 10 tablespoons Amaretto until smooth. Don't overmix or the mascarpone will become runny.
• Gently fold the whipped heavy cream into the mascarpone mixture.
• Fill the mixture into a piping bag fitted with a large nozzle (alternatively use a spoon).
• Pipe some of the mascarpone cream into the jars.
• Break each ladyfinger into three pieces. Dip them for just a moment into the coffee and place them into the jars.
• Cover with more mascarpone.
• Add another broken and soaked ladyfinger on top and cover with more mascarpone.
• Cover the jars with their lids or plastic wrap and refrigerate for at least 8 hours.
• Sieve the unsweetened cocoa powder on top before serving.

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 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.

INDIVIDUAL CHERRY TIRAMISU DESSERT CUPS

Steps:

• Mix ricotta, powdered sugar, sour cream, and coffee liqueur well.
• Spoon 2 Tbsp ricotta mixture into each of six (8 ounce each) decorative clear serving dishes.
• Sprinkle 2 tablespoons cookie crumbs on top of each.
• Spoon 2 Tbsp cherry filling on top next.
• Repeat layers once more, plus one more ricotta layer (last layer will be more like a small dollop on top).
• Chill, covered, 2-3 hours.
• When ready to serve, garnish each with some grated chocolate, a cherry, and a sprig of fresh mint leaves.

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 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.

TIRAMISU CUPS

Steps:

• Preheat oven to 325F, for phyllo cups.
• In a medium bowl, with an electric mixer at medium speed, beat the cream cheese ( or mascarpone cheese, if using), confectioner's sugar, cocoa powder, milk, vanilla or almond extract, and rum or Amaretto or brandy, with a rubber spatula, fold in the whipped topping.
• Refrigerate for 1 hour.
• Fill the phyllo cups with cocoa mixture; top with berries (if using) and sprinkle with chocolate shavings ot curls and slivered almond pieces.
• Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and pipe the mixture into the cups.
• Phyllo Cups:.
• Layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil.
• To prepare cups for the chocolate mousse filling, sprinkle each layer with granulated sugar or confectioner's sugar after brushing with butter or oil.
• Cut squares with scissors from the phyllo for various muffin pan sizes. (3-1/2 inch squares for mini cups; 5-1/2 inch for standard cups; 8-inch squares for jumbo cups).
• Spray the muffin tins with vegetable spray.
• Press the layered phyllo squares gently but firmly against the bottoms and sides of the muffin cups.
• Bake the empty shells until they are crisp and golden about 7-10 minutes.
• Remove them from oven and let them cool completely before filling.
• The empty cups can also be frozen. Can be made and baked 2-3 days in advance and stored in airtight container.
• Avoid filling them until just before serving. Moist contents will cause the phyllo to become soggy.