Pirate's Treasure Tiramisu Cups
A single-serving indulgence fit for celebrating a hard-won bounty or drowning sorrows after a foiled plan. Layers of coffee-soaked sponge cake, rich mascarpone cream, and a dusting of cocoa, offering a sophisticated sweetness that's easy to enjoy.
Directions
- 1
Combine the cooled coffee and coffee-flavored liqueur (if using) in a shallow dish and set aside.
- 2
In a large bowl, beat the mascarpone cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy.
- 3
In a separate cold bowl, whip the very cold heavy cream on high speed until stiff peaks form. Be careful not to overbeat.
- 4
Gently fold the whipped cream into the mascarpone mixture until just combined. Do not overmix, as this can cause the mixture to separate.
- 5
Rapidly dip each ladyfinger into the coffee mixture, turning once, ensuring it is soaked but not mushy. Break them in half if needed to fit your serving glasses (about 6-8 ounce capacity).
- 6
Place one layer of soaked ladyfingers at the bottom of each serving cup.
- 7
Spoon a generous layer of the mascarpone cream over the ladyfingers, spreading it evenly.
- 8
Add another layer of soaked ladyfingers on top of the cream.
- 9
Finish with a final layer of mascarpone cream, smoothing the top.
- 10
Cover the cups with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
- 11
Just before serving, dust the top of each tiramisu generously with unsweetened cocoa powder using a small sieve.