Tiramisu Cups 杯装提拉米苏
These Tiramisu Cups are egg free and not greasy but light and rich, and you’ll definitely enjoy every spoonful of this delicious dessert that simply melts in your mouth. This dessert is easy to combine without much effort. It’s a popular Italian no-bake dessert combined with delicate Vicenzovo Italian ladyfingers dipped in coffee and Kahlua liqueur, then layered with mascarpone cheese cream and finally dusted with cocoa powder. Besides using Kahlua liqueur, you can also opt for Bailey or Rum. This yummy dessert can also be made and placed into a container or tub and and cut out on a serving plate or even as a giveaway. The choice and cut out on a serving plate or even as a giveaway. The choice is completely yours! Just bear two things in mind, to keep the mascarpone cheese at room temperature to cream it to smooth in a short time and the whipping cream must be cold from the fridge for easy whisking.
This yummy dessert can also be made and placed into a container or tub and and cut out on a serving plate or even as a giveaway.
Tiramisu Cups
- 500 g mascarpone cheese room temperature
- 3 tbsp icing sugar sifted
- 400 ml dairy whipping cream cold
- 5 tbsp icing sugar sifted
- 1 tsp vanilla extract
- 4 tbsp Kahlua liqueur Rum or Bailey
- varhorna cocoa powder/snow powder for dusting
- Vicenzovo Italian Ladyfingers
Coffee Mixture
- 300 ml hot water
- 4 tbsp instant coffee powder or use espresso
- 4 tbsp sugar
- 4 tbsp Kahlua liqueur Bailey or Rum
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Coffee Mixture – Combine hot water, instant coffee powder and sugar together, stir till sugar dissolved. Add Kahlua liqueur, stir well again and set aside to cool.
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Mix mascarpone cheese and icing sugar (sifted) together until soft and creamy (about 30 seconds).
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In another bowl, add dairy whipping cream, vanilla extract and sifted icing sugar together and whip until stiff peaks form at medium speed (about 1 minute and 30 seconds).
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Gently mix the whipped cream into the mascarphone cheese mixture with a hand whisk followed by 4 tablespoons of Kahlua liqueur.
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Cut each ladyfinger biscuit into 2-3 pieces. Dip the ladyfingers into the coffee mixture one at a time and place into bottom of serving cups.
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Pour or spoon a layer of mascarphone filling on top of the ladyfingers. Repeat another layer of dipped ladyfingers and mascarpone filling. Then smooth the top with a spoon or palette knife.
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Combine some snow powder in the cocoa powder and mix well (this will prevent the cocoa powder getting wet easily). Then dust on top of cups followed by snow powder.
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Refrigerate dessert at least 4 hours before serving. Can be kept in the refrigerator for 3-4 days.
- keep the mascarpone cheese at room temperature to cream it to smooth in a short time.
- whipping cream must be cold from the fridge for easy whisking.
Nutrition
- 500克 马斯卡彭芝士， 温室
- 3汤匙 糖粉，过筛
- 400毫升 动物性奶油
- 5汤匙 糖粉，过筛
- 1茶匙 香草香精
- 4汤匙 咖啡酒
- 法芙娜可可粉/防潮糖粉，撒面
- 手指饼干， 适量
咖啡液体
- 300毫升 热水
- 4汤匙 速溶咖啡粉
- 4 汤匙 砂糖
- 4 汤匙 咖啡酒或兰姆酒，贝利酒都可以
- 做法：
- 将热水倒在咖啡粉和糖上，搅至溶解，再加入咖啡酒，搅匀待凉。
- 马斯卡彭芝士及糖粉搅打至软滑 （约30秒）。
- 将动物性奶油，香精及糖粉放入碗中，用中速度打发 （约1分30秒）。
- 搅打好的奶油和马斯卡彭芝混合物搅拌均匀。再加入咖啡酒拌匀即可。
- 每条手指饼干切成2-3块，迅速將手指餅乾兩面都沾過咖啡液里，堆砌在杯里。
- 倒入马斯卡彭芝士糊半杯高度，再铺上沾过的手指饼干，再把马斯卡彭芝士糊填满。 倒入马斯卡彭芝士糊 ，着填满马斯卡彭芝士糊，最后用小勺子或刮刀抹平表面。
- 将少许防潮糖粉参入可可粉里拌匀（这样可可粉筛在马斯卡彭芝士糊上就不容易变湿），过筛在杯上再筛上防潮糖粉做装饰。
- 收进冰箱冷藏最少4小时即可享用。可保存3-4天。
- 注意：
- 马斯卡彭芝士一定要放在温室数小时才容易打滑。
- 动物性奶油淡奶油用之前一定要冷藏
Source: https://www.anncoojournal.com/tiramisu-cups/
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