Tiramisu Cups

Serves 4
Prep Time 40 mins
Cooking 240 mins
Level medium


  • 125ml, at room temperature Espresso
  • 1 tbsp Cognac
  • 2 tbsp Rum
  • 2, large separated at room temperature Eggs
  • 100g Caster Sugar
  • 250g Mascarpone Cheese
  • 12 Ladyfinger Biscuits
  • Cocoa Powder
Mix the espresso, cognac and rum. It should taste more as alcohol than as coffee. Adjust the amount to taste. In an electric mixing bowl, beat the egg whites with a pinch of salt and gradually add half of the sugar until stiff peaks form. Scrape into a bowl and set aside. Now beat the egg yolks with the remaining sugar until stiff. Remove from the beater and add the mascarpone. Beat by hand until the mix is smooth and lump free. Slowly fold in half of the egg whites and stir well, fold the remaining half until mixture is homogenous. Break the biscuits in half and soak in the coffee/alcohol mix, making sure they are soaked through. In glass ice-cream cups layer the mascarpone mix and the biscuits until you end with a layer of mascarpone. Refrigerate overnight and serve with a generous dash of cocoa powder.

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