Another individual/ bite size dessert from my kitchen. I planned for tiramisu shooters for thanksgiving. The recipe is simple but assembling then in separate dessert cups is a little time consuming but worth every effort. The display looked amazing.

What do we need?

  • 1- 8 ounce mascarpone cheese
  • 3/4 cup whipping cream
  • 3 egg yolks
  • One pack – lady fingers
  • 5-6 Tbs- Strong instant espresso coffee powder.
  • 2-3 cups hot water
  • 2-3 Tbs. grand mariner liquor
  • 3/4 cup confectioners’ sugar
  • 1 tsp. Vanilla extract

What do we do?

  • Bring the mascarpone to room temperature and mix in half the confectioners’ sugar and keep aside. Do not whip too much as mascarpone tends to get thin very quickly.
  • Whip up the heavy cream with a little sugar and if desired then you may 1 tsp of instant espresso mix. Keep aside.
  • On a double boiler add the egg yolks and the remaining sugar. Whisk them with a hand blender until the yolks are creamy. Make sure that the eggs do not cook too much and they must not be runny either. Keep aside to cool.
  • In a bowl mix hot water and instant espresso mix to make a strong espresso coffee.
  • Add grand mariner and vanilla extract to the coffee.
  • Fold the egg yolks and cream (save some cream for topping) into the mascarpone mixture.
  • Fill up a piping bag with the mascarpone mixture and another piping bag with the left over cream.

Let’s assemble the Tiramisu in dessert cups

  • Dunk 1 ladyfinger in the espresso not more than 3-5 seconds or until completely soaked. Ladyfingers tend to quickly soak up a lot of liquids so be cautious of not over soaking.
  • Break the ladyfingers to fit at the bottom of your dessert cup and form the lowest layer.
  • Then generously pipe in the mascarpone mixture over the ladyfinger layer.
  • Repeat the above process to make a second layer of ladyfinger and mascarpone.
  • Top it up with a layer of cream and sprinkle some espresso on the cream.

Your tiramisu shooters are ready to serve!