Tiramisu Cups Recipes

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.

Steps:

• Preheat oven to 325F, for phyllo cups.
• In a medium bowl, with an electric mixer at medium speed, beat the cream cheese ( or mascarpone cheese, if using), confectioner's sugar, cocoa powder, milk, vanilla or almond extract, and rum or Amaretto or brandy, with a rubber spatula, fold in the whipped topping.
• Refrigerate for 1 hour.
• Fill the phyllo cups with cocoa mixture; top with berries (if using) and sprinkle with chocolate shavings ot curls and slivered almond pieces.
• Rather than dirty your pastry bag, snip a small hole in the corner of a plastic food storage bag and pipe the mixture into the cups.
• Phyllo Cups:.
• Layer 4 sheets of phyllo dough, brushing each layer with melted butter or oil.
• To prepare cups for the chocolate mousse filling, sprinkle each layer with granulated sugar or confectioner's sugar after brushing with butter or oil.
• Cut squares with scissors from the phyllo for various muffin pan sizes. (3-1/2 inch squares for mini cups; 5-1/2 inch for standard cups; 8-inch squares for jumbo cups).
• Spray the muffin tins with vegetable spray.
• Press the layered phyllo squares gently but firmly against the bottoms and sides of the muffin cups.
• Bake the empty shells until they are crisp and golden about 7-10 minutes.
• Remove them from oven and let them cool completely before filling.
• The empty cups can also be frozen. Can be made and baked 2-3 days in advance and stored in airtight container.
• Avoid filling them until just before serving. Moist contents will cause the phyllo to become soggy.

Steps:

• In a shallow dish, combine hot water and coffee, stirring until coffee dissolves.
• In a bowl, mix a quarter of the mascarpone with chocolate. Stir quickly until well combined. Blend remaining mascarpone through. Fold cream, brandy and vanilla through mascarpone mixture.
• Dip biscuits pieces, one at a time, into coffee mixture. Arrange in the base of 6 serving cups or glasses. Top with mascarpone mixture, followed by a dollop of extra cream. Chill until ready to serve.
• Serve tiramasu topped with chocolate curls and a dusting of cocoa.
• TOP TIPS
• * These can be made in advance. Leave the final cream and chocolate decoration until you are ready to serve.
• You can either make one large tiramasu or you can serve them individualy in a glass or coffee cup.