Tiramisu' Cups Recipe

Video: Uncut Recipes

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TRADITIONAL ITALIAN RECIPE: Tiramisu in a cup, one of the best homemade desserts.

 

This coffee flavored Italian dessert means “pick me up” in Italian. Not overly sweet, pleasant coffee flavored, lovely smooth mascarpone cream. Yum!

 

I’m sure this version is a sacrilege for those tiramisu purists that enjoy the palte coverd with a tiramisu brick cake, but in the immortal words of surly teenagers on Twitter, #sorrynotsorry... who cares. This version is easy and elegant if you wanna show off.

 

 

 

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Skill Level:	Time: 4 Hours
Price:	Serves: 10 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Make the Espresso using an Italian Moka. Add some Sugar and set aside, cooling completely.

 

02 - Separate the 4 Eggs and put the Yolks and the Whites into 2 separate bowls.

 

03 - Add half of the Sugar into the Egg Yolks ( Picture 1 to 3 ) and beat until the Sugar is completely dissolved and the mixture is creamy.

 

04 - Mix Yolks and Mascarpone together.

05 - Now, beat the Egg Whites along with the other half of the Sugar until it all becomes spongy and it has formed stiff peaks.

06 - Fold the bowls delicately together and mix just until the Yolk and White Mixtures have well combined. From now on we'll refer to this as, Cream Mixture.



07 - ( OPTIONAL ) Spread some Cream Mixture on the bottom of the Baking Dish. This will be the base of your Tiramisu, the first layer.
The Traditional Tiramisu Recipe requires soaked Savoiardi Biscuits to be the first layer on the bottom of the dish or cups to allow the Tiramisu slice to slide off the spatula without problems when serving, but many love that extra Cream on the bottom. If you're making it for yourself, we advise you to place Cream first, if you have guests, soaked Savoiardi first.



08 - At this point the Coffee should be cold. Transfer the Coffee into a plate.

09 - Soak the Savoyard Biscuits in the Coffee and line them up on top of the Cream inside your cups, to form the second layer of your Tiramisu'.

10 - Generously cover the Savoiardi layer with Cream Mixture, and spread evenly.

11 - Make a second ( and third layer if you can ) the same way. Coffee soaked Savoiardi Biscuits and more Cream Mixture.

12 - Using a Tea Sieve, sprinkle some Cocoa Powder on top.

13 - Leave in the fridge for about 3 hours before serving.

 

 

Photo: Uncut Recipes

Notes:

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- In this recipe the term "Savoyard Biscuits" refers to a kind of biscuit very similar to the "Ladyfingers", not to Okra, which would be an interesting variation.

 

- Savoyard Biscuits are the traditional Biscuits used with this recipe, rather than Ladyfingers. Sponge Cake can also be used.

 

- Cream can be used as an alternative to thicken the Tiramisu. Whisk the Double Cream until stiff peaks form, then add the Sugar and continue from step 2.

 

- Full-fat spread Cheese can be used as an alternative to Mascarpone; add some Cream to taste.

 

- Soak the Savoyard Biscuits depending on how you like your Tiramisu.

 

- The espresso can be sweetened according to how you like it.

 

- Whether thickening with Egg Ehites or Cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the Tiramisu will not set properly.

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Written by: Uncut Recipes

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