Tiramisu in a glass
Single-serve tiramisu in a glass. Enjoy individual portions of the classic Italian dessert. Made with original mascarpone cream and sponge cake.
Servings 4 people
- 200 g mascarpone
- 2 eggs
- 2 tbsp granulated sugar (divided)
- 1 sponge cake layer
- 50 ml espresso (cold, 2 tsp sugar added)
- cocoa powder
To make sponge cake from scratch refer to this recipe.
Separate the egg whites from the yolks. Beat the whites until stiff, then incorporate 1 tsp sugar always beating. Adding some sugar should stiffen the eggs some more. Set aside.
In another bowl, beat the yolks with the remaining sugar for 2-3 minutes at medium speed, until double in size and pale in colour. Add the mascarpone and keep beating with the mixer until homogeneous. Set the mixer aside.
Add beaten egg whites to mascarpone mixture and gently fold with a spatula until homogeneous and fluffy.
Cut out the sponge cake into discs the same size as the serving glasses you will be using. Have 2-3 layers per glass.
Place a sponge cake disc on the bottom of a glass. Soak it by pouring coffee over it with a teaspoon. Add 2-3 tbsp mascarpone cream and spread evenly. Proceed the same way with more layers until the glass is filled. Spread a thin layer of cream over the last sponge cake layer. Repeat until all 4 glasses are done.
Dust the top of the tiramisu cups with unsweetened cocoa powder and serve.
Both the sponge cake and the coffee need to have cooled to room temperature to be used.
If you don't have a moka pot to make Italian coffee, make your coffee extra strong. 2 tsp of instant coffee in 50 ml water is a good substitution. Sweeten the coffee with 2 tsp of sugar.
This recipe yields 4 portions in regular size glasses, but quantities may vary depending on size of containers used.
Calories: 498kcal | Carbohydrates: 53g | Protein: 10g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 208mg | Sodium: 463mg | Potassium: 119mg | Fiber: 1g | Sugar: 34g | Vitamin A: 934IU | Calcium: 135mg | Iron: 2mg