Diva Tasting: Tiramisu Cups…

Tiramisu Cups

Ingredients

6 Egg Yolks, Cold **

4 Tablespoons Sugar

8 Ounces Mascarpone Cheese , Softened And Cut Into 1 Inch Cubes

1 Teaspoon Vanilla

1 Cup Hot Water

1 Tablespoon Instant Espresso

36 Lady Finger Cookies, Broken Into Fourths

2 Cups Whipped Cream

1 Tablespoons Cocoa Powder

Dark Rum Or Coffee Flavored Liquor, Optional*

Instructions

In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with an electric hand mixer and whisk attachments, whip cold egg yolks until they thicken and turn a pale yellow, 3-5 minutes.

Continue whisking and add sugar until fully mixed, approximately 1 minute. Add softened mascarpone and continue to beat until shiny, smooth and fully combined. Add vanilla. Set aside. 

Arrange 12 wine glasses or other small dishes. Set aside. 

Place 3-4 pieces of lady finger cookies at the bottom of each glass. Top with a tablespoon of espresso, then a heaping spoonful of custard. 

Repeat the layering with lady fingers, espresso and custard. 

Cover Tiramisu cups tightly with plastic wrap and refrigerate a minimum of 3 hours, but up to 12 hours.

Before serving, garnish with whipped cream and dusting of cocoa powder and fresh berries.

Notes

** Eating raw or under-cooked eggs can cause food poisoning if not handled properly. I strongly encourage you to use fresh, cold, pasteurized eggs.

*If you are using alcohol, add 1 tablespoon of dark rum or coffee flavored liquor to the instant espresso. Top each cup with an additional tablespoons before serving.

You can also use the double boiler method. Heat water in double boiler over medium heat. In a separate bowl whisk together sugar, egg yolks and vanilla. Continuously whisk the mixture while in the double boiler for 3-4 minutes. 

Add mascarpone, continuing to whisk. You have to whisk fast to make sure the egg doesn’t set. Scrambled eggs aren’t good. If you don’t want to mess with raw eggs and making your own custard, feel free to use an instant French vanilla pudding.

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