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Tiramisu espresso cups
Tiramisu espresso cups
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Decadent mini Italian coffee trifle for dessert enthusiasts.
Ingredients:
  • 55g (1/4 cup) caster sugar
  • 125g mascarpone
  • 125ml (1/2 cup) thickened cream
  • 80ml (1/3 cup) freshly brewed strong espresso coffee, cooled
  • 40.00 ml Tia Maria or Kahlua liqueur
  • 8 savoiardi (sponge finger biscuits)
  • Cocoa powder, to dust
Instructions:
  • Beat egg yolks and sugar with an electric beater until thick and pale. Mix in mascarpone until well combined. In a separate bowl, beat cream with a clean electric beater until soft peaks form. Fold into the mascarpone mixture until stiff peaks form.
  • Mix the coffee and Tia Maria or Kahlua in a bowl. Cut each savoiardi biscuit into 4 pieces. Dip each biscuit piece into the coffee mixture. Place 2 biscuit pieces in the base of each of the eight 80ml (1/3-cup) capacity glasses. Add a spoonful of the cream mixture on top. Repeat with 2 more biscuit pieces and cream mixture. Cover the glasses with plastic wrap and refrigerate overnight. Dust with cocoa powder before serving.

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