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5 stars (6 reviews)

Easy Tiramisu

Thanh | Eat, Little Bird
Prep30 minutes
Rest1 hour
Total1 hour 30 minutes
Serves: 6 small glasses
An easy Tiramisu recipe served in individual glasses. These Mini Tiramisu are a delicious way to end an Italian meal, and they are also perfect for entertaining.
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Ingredients

  • 200 ml (¾ cup plus 2 teaspoons) strong espresso, see Kitchen Notes
  • 1-2 tablespoons Frangelico, brandy or other liqueur (optional)
  • 1 egg yolk
  • 1 tablespoon caster sugar, (superfine sugar)
  • 1 teaspoon vanilla extract
  • 200 ml (¾ cup plus 2 teaspoons) double cream, (heavy cream)
  • 250 g (8 oz) mascarpone
  • 18 ladyfinger biscuits, also called boudoir biscuits or savoiardi biscuits
  • cocoa powder, for dusting

Instructions 

To make the coffee

  1. Prepare the espresso in a small measuring jug.
  2. If you are using alcohol, add it to the espresso.
  3. Pour the coffee mixture into a small, shallow bowl.
  4. Let the coffee cool while you prepare the rest of the recipe.

To make the cream filling

  1. Whisk together the egg yolk, sugar and vanilla.
  2. Add the cream and mascarpone.
  3. Whisk until the mixture has thickened with soft peaks. Due to the mascarpone, the mixture will not be completely smooth; it may look a little lumpy.

To assemble the Tiramisu

  1. If you are using small glasses like those shown in the photos, you will need approx. 3 ladyfinger biscuits per glass. This will vary depending on the size of your glass and the size of the ladyfinger biscuits.
  2. I prefer to make one glass of tiramisu at a time.
  3. Break each ladyfinger biscuit into 3 pieces.
  4. Dip the edges of each biscuit into the coffee. You want just enough coffee to dampen the edges of the biscuit, but not soak the biscuit all the way through.
  5. Arrange 3 pieces of soaked biscuits on the bottom of the glass.
  6. Dollop a tablespoon of the cream filling on top of the soaked biscuits. You can simply use a spoon for this task, or a piping bag for cleaner edges.
  7. Repeat the above steps until you have 3 layers of biscuits and 3 layers of cream filling.
  8. Repeat for the remaining 5 glasses.
  9. Refrigerate the tiramisu for at least 1 hour.
  10. Sprinkle with cocoa powder just before serving.

Kitchen Notes

  • HOW TO MAKE ESPRESSO
    To make espresso for this recipe, you can:
    * Brew your favourite coffee how you like (weak or strong)
    * Use instant espresso powder
    * Use 4-5 coffee capsules (I use strong ristretto espresso capsules)
    * You can also use decaffeinated coffee
  • WHAT TYPE OF ALCOHOL TO USE
    For an extra pick-me-up, add 1-2 tablespoons of your favourite liqueur to the espresso, such as:
    * brandy
    * Frangelico
    * Bailey's
    * Kahlua
  • MAKE A CLASSIC TIRAMISU
    To make a classic tiramisu in 20 cm/8 inch square dish, double the above recipe. You may need more or less ladyfinger biscuits, depending on the size of your dish and the size of your biscuits.
  • SERVING PREGNANT WOMEN & CHILDREN
    This recipe contains raw egg. Please take the appropriate cautions when serving pregnant women and children. You can omit the egg yolk from the cream filling without too much effect on the taste and texture. You can also use decaffeinated coffee.
  • KEEP IN THE FRIDGE
    Due to the raw egg and cream content in this recipe, I recommend keeping it in the fridge for no more than 2 days.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information

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