The best tiramisu – creamy, soft and intense in just the right way, a classic Italian dessert.
Tiramisu served in individual glasses is a wonderful way to make this dessert – it is ready to serve and really easy to put together.
Individual tiramisu can be made in 2 sizes – in small glasses or in larger glasses, such as a cocktail glass. In the recipe I explain the method for both.
Tiramisu is well worth making the day before – it only gets better from a night in the fridge. Since this version is served in glasses and doesn’t really need to “set” as such, it can be served after a couple of hours in the fridge – but my recommendation is to make it the day before.
Perfect as a New Year’s Eve dessert, or simply for a cosy evening with family and friends.
Individual Tiramisu in Glasses
Recipe for tiramisu served in small glasses – perfect for serving to guests.The recipe makes 8 small glasses or 6 larger ones.
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Ingredients
- 250 g mascarpone
- 125 g egg whites
- 65 g egg yolks
- 150 g caster sugar
- 200 ml good espresso
- 1 pack savoiardi / ladyfingers
- Cocoa powder for dusting
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Method
- Brew a couple of hundred millilitres of good espresso and leave it to cool until lukewarm. *Alternatively, use good strong coffee, but bear in mind that the coffee makes up a large part of the flavour – so it needs to be good and strong.
- Whisk the egg yolks with half of the sugar until pale, thick and fluffy. Ideally in a stand mixer, otherwise with a hand mixer.
- Then add the mascarpone (drain off any excess liquid first) and whisk the cream until light and airy. Put it in the fridge.At first the cream will seem thin, but keep whisking for 5–6 minutes and it will become wonderfully thick and creamy.This is by far easiest in a stand mixer, but you can also do it with a hand mixer – it may just need a little longer.Alternatively, you can fold the mascarpone into the whisked egg yolks, but I recommend whisking it in – it becomes so light and creamy.
- Next, whisk the egg whites with the other half of the sugar until they are stiff enough that you can turn the bowl upside down without them sliding out.
- Fold the egg whites into the mascarpone cream in a couple of batches. Do it gently so you keep as much air in the cream as possible. Put it in the fridge while you dip the ladyfingers in the espresso.
- Dip the ladyfingers in the espresso. Dip only the side without the sugar coating, and do it quickly, as they soak up a lot of espresso.As you go, set them aside on a sheet of baking paper with the wet side facing up.
- Find 8 small serving glasses or 6 larger ones.For the small serving glasses, use 2 ladyfingers per dessert, each broken into 3 smaller pieces.For the large serving glasses, use 3 ladyfingers per dessert, each broken in half.
- Spoon the cream into a piping bag and cut a hole in the tip – not too small.
- Pipe a little cream into the bottom of each glass, then top with a layer of ladyfingers.In the small glasses, add 3 small pieces; in the large glasses, add 3 larger pieces.
- Pipe a generous layer of cream over the ladyfingers, then add another layer of ladyfingers – same method as above.
- Pipe the final layer of cream over the ladyfingers and chill the tiramisus in the fridge for at least 4 hours, preferably overnight.
- Dust with cocoa powder before serving.
Nutrition
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Skønne opskrifter med kiksebund i flere variationer – tak. OBS at din stavekontrol skriver kiksede og ikke kiksene som ovenfor “Sprøjt sidste lag creme på kiksede og sæt dine tiramisuer”
Hej Irene
Tak for din dejlige besked. Og tak for at gøre mig opmærksom på stavningen, det får jeg rettet med det samme 🙂
Warm wishes, Dianna