Mini Tiramisu Cups Recipe 455 Food

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 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.

MINI TIRAMISU ECLAIRS

Steps:

• Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture.
• Brush cut sides of ladyfingers evenly with remaining coffee mixture.
• Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended.
• Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.
• Microwave chocolate morsels, butter and cream at HIGH 30 seconds or until melted, stirring twice.
• Place chocolate mixture in a small heavy-duty zip-top bag.
• Snip a tiny hole in 1 corner of bag, and drizzle over eclairs.
• Let stand until firm.
• Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended.
• Place coffee-powdered sugar mixture in small heavy duty zip-top bag; seal bag.
• Snip a tiny hole in 1 corner of bag.
• Drizzle eclairs evenly with coffee-powdered sugar mixture.
• Place on a serving platter, cake stand, or in candy boxes, if desired.