Description

Mini Tiramisu Cups are a delightful and elegant dessert featuring layers of coffee-soaked ladyfingers, creamy mascarpone cheese mixture, whipped cream, and a sprinkle of chopped milk chocolate. Finished with a dusting of cocoa powder and a Ferrero Rocher chocolate garnish, these individual servings are perfect for entertaining and require no baking, just chilling to set.

Ingredients

Mascarpone Cream Mixture

3 egg yolks
110 g castor sugar
250 ml mascarpone cheese
125 ml heavy cream
½ teaspoon vanilla extract

Base and Topping

125 ml strong coffee
150 g ladyfingers
100 g milk chocolate, chopped
4 Ferrero Rocher chocolates, halved
cocoa powder for dusting

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Instructions

Prepare the egg yolk mixture: Place the egg yolks and castor sugar in a bowl over a double boiler with simmering water. Whisk continuously over medium heat until the mixture becomes light in color and creamy, reaching the ribbon stage where it holds a figure 8 shape for a few seconds.
Combine mascarpone: Remove from heat and gently fold the mascarpone cheese into the egg yolk mixture using a rubber spatula. Use a hand whisk afterward to ensure the mixture is smooth with no lumps.
Whip the cream: In a separate bowl, add the heavy cream and vanilla extract. Using an electric mixer fitted with a whisk attachment, beat on low speed until stiff peaks form.
Fold cream into mascarpone mixture: Carefully fold the whipped cream into the mascarpone and egg yolk mixture using a rubber spatula, maintaining the light texture. Transfer this mixture into a piping bag for easier layering.
Soak the ladyfingers: Pour the strong coffee into a shallow dish. Quickly soak each ladyfinger one at a time, ensuring they absorb the coffee but don’t become soggy, then place a layer of soaked ladyfingers at the bottom of each dessert glass.
Layer the cups: Pipe a layer of the mascarpone cream over the ladyfingers, then sprinkle a layer of chopped milk chocolate. Repeat the layering until the cups are filled, finishing with a final layer of the mascarpone cream.
Finish and chill: Dust the tops with cocoa powder and garnish each cup with a halved Ferrero Rocher chocolate. Refrigerate the tiramisu cups for about 3 hours to allow them to set before serving. Enjoy!

Notes

Do not overwork the mascarpone cheese mixture to prevent curdling, which can happen easily.
If preferred, you can omit the chopped milk chocolate for a simpler version.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian