Tiramisu In A Cup Food

TIRAMISU IN A CUP | EGGLESS TIRAMISU RECIPE

Steps:

• Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.Make the cream: in a large bowl, whip heavy cream, vanilla extract and sugar until stiff peaks form. In a separate bowl beat mascarpone until soft. Gently fold whipped cream into the mascarpone. Transfer the cream to a piping bag and set aside.Assemble: dip each ladyfinger in the coffee mixture, place into the bottom of the cup/jar, break into pieces as needed so they fit in the cup/jar. Pipe a layer of cream, then break another dipped ladyfinger and arrange over the cream, pipe another layer of crem, arrange another layer of dipped cookies and pipe the last cream layer until the top of the cup/jar.Cover and refrigerate for at least 4 hours or overnight.Before serving dust with cocoa powder.Frequently asked questionsWHAT IS TIRAMISU?Tiramisu is a coffee flavored traditional Italian dessert. This dessert is made of savoiardi cookies (also known as ladyfingers) dipped in coffee, mascarpone and cream custard, eggs and cocoa powder. The meaning of the word tiramisu is "pick me up" or "cheer me up".CAN WE MAKE TIRAMISU CUPS AHEAD OF TIME?Tiramisu can be made 1 to 2 days ahead and stored (covered) in refrigerator. It will keep for up to 4 days in total. You can leave tiramisu out of the refrigerator for up to two-three hours during serving before it will begin to spoil. Remember to dust with powdered sugar just before serving.WHAT CAN WE USE INSTEAD OF ALCOHOL IN TIRAMISU?If you don't like the flavor of alcohol in your dessert you can just omit it from the recipe.CAN WE MAKE TIRAMISU CUPS WITH EGGS?Yes, I have another version of tiramisu recipe here: classic tiramisu recipe. The only thing you will need to adjust if you are making this recipe in glasses or cups is to divide the recipe I mentioned in the link above by two. That's it, the rest is the same process.Notes:I used a large cup so I managed making 3 layers tiramisu, if you using smaller cups make only 2 layers. This recipe makes 4 large cups/glasses or 6-8 medium cups/glasses.MORE DESSERT RECIPES:Strawberry Panna CottaTriple Chocolate Mousse3-Ingredient White Chocolate MousseRaspberry Ricotta Cake

EASY TIRAMISU

Steps:

• For the soaking syrup: Line an 8-inch or 9-inch round springform pan with plastic wrap, allowing it to drape over the sides. Set aside.
• Mix the espresso, brown sugar and rum in a bowl large enough to fit a ladyfinger, then set aside.
• For the mascarpone cream: Beat the mascarpone, confectioners' sugar and salt in a stand mixer fitted with the whisk attachment on low speed to combine. Scrape the bowl and whip on medium-high until smooth. Turn the mixer on low and slowly add the heavy cream and then the vanilla and coffee liqueur. (The mixture will look like thin cheesecake batter.) Gradually raise the mixer speed to medium and whip until the cream has reached medium peaks, 1 to 2 minutes. Set aside.
• To assemble: Break a ladyfinger in half and give it a quick dip in the soaking syrup, then place in the bottom of the lined pan. Repeat this process to create one layer of dipped ladyfingers. Sprinkle 1 tablespoon chopped chocolate over the ladyfingers. Spoon about a third of the mascarpone cream over the ladyfingers and spread until smooth.
• Repeat the ladyfinger dipping and arranging process to create a second layer of ladyfingers over the cream. Sprinkle on the remaining tablespoon chopped chocolate. Top with the remaining cream and spread smooth. Wrap with plastic wrap and freeze for at least 8 hours, or up to overnight.
• Two hours before serving, unlatch the pan and remove the tiramisu from the pan and plastic wrap to a serving platter. Sprinkle the top of the tiramisu with the cocoa powder.

TIRAMISU CUPS

Steps:

• Brew espresso coffee and let it cool. Best if you're using Moka - stovetop espresso maker.
• Separate egg yolks from the egg whiles. Be very careful as you do that. You don't want even a teeny tiny spot of an egg yolk in egg whites, as it'll prevent egg whites from whipping.
• Using a mixer beat egg yolks with approximately half of sugar. Beat on high speed at least for a few minutes until egg yolks become pale yellow and very creamy.
• Add mascarpone cheese a few tablespoons at a time and continue beating once you get all smooth consistency.
• In a separate bowl using clean whisk attachment beat egg whites with a pinch of sugar. Once they become really foamy add remaining sugar and continue beating until stiff peaks. When you lift the whisk the peaks do not curl and remain straight up.
• Fold beaten egg whites into egg yolk/mascarpone mix. IMPORTANT: Add egg whites a few tablespoons at a time and perform a folding move from the bottom of the bowl curling over the top. Do this as gently as possible in order not to crush light and airy texture of the beaten egg whites.NOTE: you might not use ALL of the egg whites. Stop when you feel you've reached the desired consistency of the cream. It should not be too liquid.
• Transfer the cream to a pastry bag and let it cool in the fridge for about 30-60. You can do without pastry bag too but I find it much easier that way.
• Pour strong coffee into a shallow dish, add rum or brandy to taste.
• In a dessert cup or an ice-cream bowl start to assemble tiramisu.
• Pipe a thin layer of cream onto the bottom of the cup.
• Cut a piece of savoiardi cookie to fit the bottom of the glass and deep it quickly in coffee.
• Place on top of the cream. Pipe another layer on top of savoiardi and dust with dark cacao powder.
• Again, deep a piece of savoiardi cookie in strong coffee, place on top, cover with a layer of cream and cacao powder.Repeat the process until you fill the cup.
• Top layer should be finished with cream and dusted with cacao powder.
• Let tiramisu cool in the fridge before serving.Dust with more cacao powder and decorate with coffee bean (optional).

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.