Individual Tiramisu Cups Recipes

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INDIVIDUAL TIRAMISUS

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 2h45m

Yield 4 servings

Number Of Ingredients 11



Individual Tiramisus image

Steps:

  • Place the egg yolks, sugar and wine into a metal bowl. Place the bowl on a pan of barely simmering water, making a double boiler. Whisk the mixture constantly until the mixture becomes foamy and then creamy, doubling in size, about 5 minutes. The mixture should be uncomfortably warm to the touch, but not burning. Remove from the heat and set aside.
  • In a small mixing bowl, whip the heavy cream until soft peaks form, about 2 minutes, and set aside.
  • In a medium bowl, mix the Mock Mascarpone cheese with the egg mixture using medium speed until well blended. Fold in the whipped cream.
  • Pour the coffee into a wide bowl; briefly dip 3 slices of the pound cake into the coffee, about 3 seconds each side. Transfer to a 6 to 8-ounce parfait glass to create the first layer. Top the slices of cake with a few spoonfuls of the cream filling mixture. Repeat the process with another 3 slices of cake and top with more filling mixture. Repeat the process for the remaining parfait glasses. Dust each dessert with the cocoa. Refrigerate for a couple of hours before serving.
  • In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone.

3 egg yolks
1/4 cup sugar
2 tablespoons Marsala wine
1/2 cup heavy cream
1 cup Mock Mascarpone, recipe follows
3/4 cup strong coffee, sweetened with 1 tablespoon sugar, cooled
8 (1/2-inch thick) slices store-bought pound cake, cut in thirds
2 tablespoons unsweetened cocoa, for dusting
8 ounces cream cheese, at room temperature
2 tablespoons vanilla Greek yogurt
1/4 teaspoon vanilla extract

INDIVIDUAL TIRAMISU CUPS

This recipe came from the Washington Post Magazine's Plate Lab column, and was obtained from the Praline Bakery. I love making it in half-pint canning jars, which are cute to serve in, and can freeze safely.

Provided by cathyfood

Categories     Dessert

Time 1h

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12



Individual Tiramisu Cups image

Steps:

  • Whip cream to medium-firm peaks. Fold in vanilla extract, cover and refrigerate.
  • Break ladyfingers in half, so they will fit into the jars.
  • Whisk sugar and egg yolks in a double boiler over simmering water, until the mixture reaches 160 degrees F on an instant-read thermometer and it appears ribbony and lighter in color. Transfer to a stand mixture with a whisk attachment, and beat for 5 minutes until thoroughly lightened and cooled.
  • Place mascarpone into large mixing bowl. Stir in 2 TB. marsala and 1 ½ teasp. rum. Add a spoonful of the whipped cream and stir in gently to lighten the mixture. Fold in HALF of the remaining whipped cream.
  • Prepare soaking liquid: Combine cooled coffee and next 3 ingredients in a wide shallow dish.
  • To build individual portions, prepare six half-pint canning jars, and have lids and rings ready. Place mascarpone cream into a gallon-size zip top bag and snip off corner to make it easy to pipe into jars. (You will make 3 layers of mascarpone cream, 2 layers of dipped ladyfingers, and a layer of whipped cream on top.).
  • Pipe 1/4" mascarpone cream into bottom of jars. Quickly dunk ladyfinger halves into coffee mixture, and place 2 pieces side-by-side on top of the mascarpone layer. Pipe another layer of mascarpone on top of ladyfingers. Repeat the dunked ladyfingers layer, and top with another layer of mascarpone. Top with whipped cream, and smooth top with a small spatula. You should have enough ingredients to completely fill 6 jars. Place lids and rings on jars, and at this point you may freeze for future use, up to one month, or serve within 24 hours.
  • This may be built in a glass loaf pan instead of individual servings if desired. Prepare the same way, using whole ladyfingers instead of pieces.
  • Remove from freezer to refrigerator 1-3 hours before serving. Just before serving, remove lids, and dust tops with unsweetened cocoa. Garnish with a whole coffee bean.

3/4 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
1/4 cup sugar
2 extra-large egg yolks
8 ounces mascarpone
1 1/2 teaspoons dark rum
2 tablespoons marsala wine
2 cups brewed coffee
1 1/2 tablespoons instant espresso powder
2 tablespoons dark rum
2 tablespoons marsala wine
4 ounces ladyfingers

MINI TIRAMISU

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 2 servings

Number Of Ingredients 9



Mini Tiramisu image

Steps:

  • Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
  • Combine the espresso and rum in a shallow bowl.
  • Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
  • Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
  • Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.

1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese, at room temperature
1/4 cup espresso or very strong coffee
2 teaspoons dark rum or marsala
6 savoiardi biscuits or ladyfingers
One 1-ounce piece semisweet chocolate
Unsweetened cocoa powder, for dusting

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