This jarred version of tiramisu brings the classic Italian sensation with a more practical and aesthetic way of serving, perfect for gifts or trendy sales items. Layers of coffee-soaked ladyfingers combined with smooth mascarpone cream create a creamy, elegant bite in every spoonful. Without needing a special baking pan, anyone can make it while still achieving a beautifully layered result.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
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👩🍳 Instructions
- 1 Brew the coffee with hot water, add 2 tbsp sugar, stir until dissolved, then let it cool completely to room temperature. Set aside in a shallow dish for dipping the ladyfingers.
- 2 Make the sabayon: combine the egg yolks, 40 grams sugar, and cooled boiled water in a heatproof bowl. Set over a pot of simmering water (make sure the bottom of the bowl doesn't touch the water), whisking continuously for 5-7 minutes until thickened, pale, and reaches the ribbon stage. Remove from heat and let cool.
- 3 Whip the heavy cream with 60 grams powdered sugar using a mixer on high speed for 3-4 minutes until soft peaks form (the cream should be softly whipped but not stiff).
- 4 Fold the mascarpone into the cooled sabayon, stirring gently with a spatula until well combined and free of lumps.
- 5 Gradually fold the whipped cream into the mascarpone mixture using the folding technique (scooping from the bottom up) to keep the air in, until the cream mixture is smooth and homogeneous.
- 6 Briefly dip the ladyfinger biscuits (1-2 seconds per side) into the cooled coffee, not too long so they don't get too soggy and fall apart.
- 7 Arrange the dipped ladyfingers at the bottom of the serving jar or glass, breaking them to fit the size of the container. Pour half of the mascarpone cream on top and smooth it out.
- 8 Repeat the layers: arrange more coffee-dipped ladyfingers, then pour the remaining mascarpone cream until the container is almost full, smoothing the surface with a spatula.
- 9 Cover the jar and refrigerate for at least 4 hours, ideally overnight, so the texture sets and the flavors fully soak in.
- 10 Just before serving, lightly dust the top with cocoa powder and sprinkle with dark chocolate shavings as a finishing touch.
💡 Tips
• Make sure the mascarpone and whipped cream are completely cold before mixing so the cream texture doesn't turn runny.
• Don't dip the ladyfingers in the coffee for too long, as this will make the tiramisu soggy and watery.
• Use a clear glass jar so the layers look beautiful and appetizing when served.
• Let it sit in the refrigerator for at least overnight for the best flavor and texture, since tiramisu tastes even better the next day.
📊 Nutrition Facts / serving
385
Calories (kcal)
6 g
Protein
26 g
Fat
32 g
Carbs
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