Tuesday, August 31, 2010

Individual Tiramisu Cups

Tonight we made individual Tiramisu cups!
Yummy coffee soaked ladyfingers topped with a Zabaglione mixture sprinkled with cocoa, and then finished off with fresh whipped cream and some chocolate curls. I'm not a real 'coffee person' but I enjoyed these quite a bit. My husband, who is, thought they were great.

Keeping them in the little plastic cups keeps them neat. The only thing I would do differently is to pipe out the whipped cream to make them prettier.

The Assembly Line

Ladyfingers soaked with coffee

Zabaglione with a sprinkle of cocoa on top

An individual Tiramisu finished off with some whipped cream and chocolate curls

Making the Ladyfingers for individual Tiramisu
Adapted from Allrecipes.com

Preheat oven to 400 degrees F (205 degrees C). Line Cupcake tin with Cupcake liners, or pipe them out in the shape of a circle on a parchment lined cookie sheet. I just used the cupcake tin with liners for mine.

4 eggs, separated
2/3 cup white sugar
1/2 teaspoon of vanilla
7/8 cup all-purpose flour
1/2 teaspoon of baking powder

Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.

Sift flour and baking powder together.

Fold half the egg whites into the egg yolk mixture.
Fold in flour, and then add the remaining egg whites.
Be gentle or you'll end up with flat tough ladyfingers

Fill the cupcake tin liners about 1/4 full. You'll end up with more batter than you need to do 12 individual tiramisu, but you could double the recipe for the Zabaglione and make more tiramisu ... or use the ladyfingers for another desert.

Bake for 8 minutes

While the ladyfingers are cooking make 2 cups of strong coffee, and let it cool

Take the ladyfingers out of the cupcake liners and put them in individual cups.
Soak them with the the cooled coffee, a little at a time. Add a little more until it stops absorbing. I used close to 2 tablespoons per ladyfinger - yours may vary.

For the Tiramisu Custard, sometimes called Zabaglione - but no raw eggs in this one!

6 egg yolks
3/4 Cup Sugar
2/3 Cup whole milk
1/2 teaspoon of vanilla
1 pound Mascarpone cheese

In a saucepan, whisk the egg yolks and sugar until well blended. Whisk in the milk and cook over medium heat, stirring constantly. Boil gently for one minute, and then allow to cool. Cover tightly and chill in the refrigerator for one hour.

After cooling, combine the chilled custard mixture with the Mascarpone cheese and whip until smooth. I used my Kitchenaid mixer with the whisk attachment to do this.

Put the custard mixture on top of the soaked ladyfingers

The Final Finish

Whip up 2 cups of Whipping Cream
1/4 cup of sugar
1/2 teaspoon of vanilla

Spoon or pipe the whipped cream over the tiramisu custard mixture.

For Garnish: Make chocolate curls or sprinkles.

This week we're linked up to kellythekitchenkop.com Kelly can tell you all about cooking with Real Food and how much healthier it is for you and yours than the McDonalds 'Happy Meal'.


  1. they look yummy! I really want to eat something...soft and pudding like.. I am soo craving some..

    That is great info about the chocolate ... I will def keep that in mind with my baking. It is true higher % can be very harsh/acidic. Maybe one day D.Lebovitz will read and comment on my blog ..LOOL

  2. Looks great! This is such a wonderful way to finish off a meal.

  3. What a great idea to make individual servings. They look so cute!

  4. I love the individual tiramisu's, I am always looking for new desserts to make for my girls, these look wonderful!

  5. Wonderful idea to make them individual servings.

  6. one of my favorite desserts! looks easy - will make this soon!