Tiramisu Cups 杯装提拉米苏

• 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

• 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.
• Mix mascarpone cheese and icing sugar (sifted) together until soft and creamy (about 30 seconds).
• 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).
• Gently mix the whipped cream into the mascarphone cheese mixture with a hand whisk followed by 4 tablespoons of Kahlua liqueur.
• 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.
• 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.
• 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.
• 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.