Overhead shot of two spoons dipped in a tiramisu cup, ready for sharing

Tiramisu Cups

Makes small (8oz/240ml), or 4-6 large cups

Prep Time 20

CHILLING (ideally overnight) minimum 4

Total Time 4 20

6 Tbsp (80 g) granulated sugar for the mascarpone + 1 Tbsp (12g) for the coffee
16 oz (450 g) mascarpone (see notes)
2 to 3 (2 to 3) egg yolks
1 cup (240 ml) espresso coffee or very strong coffee (or orzo, for a coffee alternative), cooled to room temperature
7 oz (200 g) ladyfingers (sponge cake cookies, also called savoiardi)
1 Tbsp (1 Tbsp) cocoa powder
1 bar of 3.5oz (100 g) chocolate, bitter sweet 70%+

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

Mascarpone

To Prepare the Traditional Way (with Raw Egg Yolks):
First, stir the mascarpone with a fork, so it's easier to work with. In a separate bowl, whisk the sugar and 2 of the egg yolks together until frothy. Stir a small amount of the whisked yolks into the mascarpone, then gently whisk in the rest. If too thick to spread, blend in the remaining egg yolk.
To Prepare with Cooked Egg Yolks:
Bring a saucepan filled with about an inch of water to a simmer. Meanwhile, in a heatproof bowl, whisk the 3 egg yolks with sugar until airy and pale yellow. Then place the bowl on top of the saucepan of simmering water, making sure it doesn't touch the water. Whisk for about 6-8 minutes, or until the mixture resembles a thick custard, or reaches 140°F (60°C). Let cool for 20 minutes at room temperature before blending it with the mascarpone. Do not blend it with the mascarpone while still hot, as it will curdle.

Assemble & Chill

Stir 1 Tbsp of sugar into the coffee and pour it into a shallow bowl to dip the ladyfingers in.
If needed, cut or break a few ladyfingers to fit the width of the cup. Dip a ladyfinger at a time into the coffee for about 2 to 3 seconds (you want them moist, not soggy), and arrange in the cup to make a single layer.
Spoon a layer of the prepared mascarpone mixture on top. Then sprinkle with a thin layer of cocoa powder, followed by a light dusting of grated chocolate.
Repeat for 1 or 2 more layers, or until the cup is full, finishing with a thick top layer of mascarpone.
Cover and refrigerate overnight, or at least 4 hours, to allow time for the mascarpone to set, the ladyfingers to soften, and the flavors to meld to the fullest.

Serve

Before serving, sprinkle the top with grated chocolate or chocolate curls (see notes), or lightly dust with cocoa powder.

Ingredient Notes

Coffee - If you can't make espresso, you can make regular coffee, but make it strong, with half the water. Another option is to use coffee granules.
Adding Liquor - 2 Tbsp of Kahlua, rum, cognac, or liquor of your choice can be added to the coffee before dipping.
Mascarpone - You can easily make your own mascarpone. If so, just remember to make it a day ahead of assembling the tiramisu.
Chocolate - Making chocolate curls out of cold brittle chocolate can be a challenge. You can try rubbing the surface of the chocolate with clean hands, or dipping your tool in hot water to help warm the chocolate up a bit.

Recommended Tools

- For grating chocolate - a citrus zester, or the punched-out asterisk holes of a box grater work well.
- For chocolate curls - a sharp vegetable peeler, the medium size holes of a box grater, and surprisingly, a butter knife all produce nice curls of different shapes.
- Cups - short, wide-mouthed cups or glasses work best: drinking glasses, old fashioned cocktail glasses, champagne coupe glasses, coffee mugs, and widemouthed jars are some good options.

Need to serve it sooner?

Remember, tiramisu is best the next day! However, if you only have a few hours, to speed up the chilling process, freeze the tiramisu for 30 minutes before refrigerating.

Storing

Store covered in the refrigerator. It is recommended to eat tiramisu within the next day or two when using raw egg yolks, or another day or two if using cooked eggs. Tiramisu can also be frozen. Thaw in the refrigerator (not at room temperature).

Nutrition Information

Please keep in mind that nutritional info is an estimate and varies according to ingredients used.