Individual  Tiramisu Cups

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This upscale tiramisu recipe is served in individual cups, making it the perfect single-serve dessert. The combination of lady finger cookies dipped in espresso combined with a decadent and creamy meringue filling makes the perfect light and elegant dessert.

Here's what you'll need...

You'll Need:

– 2 large egg whites – 3/4 cup granulated sugar  – 2 tablespoons water – 3 large egg yolks – 8 ounces mascarpone cheese  – 2 tablespoons Baileys Irish cream – 1/4 teaspoon fine sea salt – 1/2 cup freshly brewed espresso – 10 Savoiardi lady fingers – unsweetened cocoa powder for garnish

Instructions:

Whip room temperature egg whites in a mixing bowl using an electric hand mixer with a whisk attachment on medium-low speed until the eggs are very foamy.

Instructions:

Heat ½ cup (99 grams) granulated sugar and water in a small saucepan over medium high heat until the sugar reaches 244°F (118°C) on a digital thermometer.

Instructions:

Once the sugar has reached temperature, turn the mixer speed to medium-high and slowly pour the sugar syrup down the side of the mixing bowl. Continue to whip up on medium-high speed until stiff peaks form.

Instructions:

Beat egg yolks and remaining ¼ cup (49 grams) of granulated sugar in a separate mixing bowl using a hand whisk until the eggs are pale in color.

Instructions:

Add room temperature mascarpone, Baileys Irish cream, and sea salt and mix until incorporated and creamy in texture.

Instructions:

Carefully fold the meringue into the egg yolk mixture using a silicone spatula.

Instructions:

Place the cooled espresso in a shallow dish. Break two lady fingers in half, then dip in espresso for 1 - 2 seconds, just until they have slightly absorbed the liquid.

Instructions:

Place the lady fingers in a martini serving glass. Repeat for the remaining four martini serving glasses.

Instructions:

Evenly layer the meringue and egg yolk mixture on top of the ladyfingers, then use an offset spatula to smooth out the top. Dust a light layer of cocoa powder on top of each martini glass using a fine mesh strainer.

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