Espresso Coffee Cup Tiramisu — Bold Coffee, Elegantly Layered and Soft

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• 200 grams ladyfinger biscuits (savoiardi)
• 300 ml strong espresso coffee, at room temperature
• 2 tbsp granulated sugar for dipping the coffee
• 250 grams mascarpone cheese, at room temperature
• 200 ml heavy cream, chilled
• 3 egg yolks
• 80 grams granulated sugar for the cream
• 3 tbsp boiled water
• 2 tbsp unsweetened cocoa powder, for dusting
• 20 grams dark cooking chocolate, finely grated for topping
• 1/4 tsp fine salt

👩‍🍳 Instructions

1. 1 Brew strong espresso coffee, mix with 2 tbsp granulated sugar, stir until well combined, and let it cool to room temperature. Pour into a shallow dish to make it easy to dip the biscuits.
2. 2 Prepare a small pot with water and heat over low heat until it comes to a gentle simmer (don't let it boil hard). In a heat-proof bowl, mix the egg yolks, sugar for the cream, and boiled water.
3. 3 Place the bowl over the pot of simmering water (double boiler method), making sure the bottom of the bowl doesn't touch the water. Whisk continuously for 6-8 minutes until the mixture thickens, turns pale, and reaches a temperature of about 70°C/158°F (safe from raw egg risk). Remove from heat and let cool to room temperature.
4. 4 Placeholder
5. 5 Add the mascarpone to the cooled egg yolk mixture, gently folding with a spatula until smooth and free of lumps.
6. 6 In a separate bowl, beat the chilled heavy cream and fine salt using a mixer on medium-high speed for 3-4 minutes until soft peaks form (the cream should be softly whipped but still slightly droop when the whisk is lifted).
7. 7 Gradually fold the whipped cream into the mascarpone mixture using a spatula, folding gently from the bottom up to keep the air in, until fully combined and forming a light, soft mascarpone cream.
8. 8 Dip the ladyfinger biscuits one by one into the coffee for just 2-3 seconds on each side (don't soak them too long, or the biscuits will become overly soggy).
9. 9 Arrange the dipped biscuits at the bottom of a serving cup or glass, trimming or breaking them to fit the shape of the container. Pour a layer of mascarpone cream over the top until the biscuits are covered.
10. 10 Repeat the layers of dipped biscuits and mascarpone cream once more until the cup is full, finishing with a layer of cream on top. Smooth the surface with the back of a spoon.
11. 11 Cover the cups with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to let the flavors fully develop and the texture set properly.
12. 12 Before serving, dust the surface with cocoa powder using a fine sieve, then top with the grated dark chocolate. Serve chilled.

💡 Tips

📊 Nutrition Facts / serving

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