Tiramisu Cups

Ingredients

• 12 pieces Gluten-Free Ladyfingers
• 1 cup Strong Brewed Coffee
• 2 tablespoons Coffee Liqueur (optional)
• 8 ounces Mascarpone Cheese
• 1 cup Heavy Cream
• 1/2 cup Granulated Sugar
• 2 large Egg Yolks
• 1 teaspoon Vanilla Extract
• 2 tablespoons Unsweetened Cocoa Powder
• 1/4 teaspoon Salt
• 1 teaspoon Espresso Powder (optional)

Instructions

1. 1

   In a shallow dish, combine the brewed coffee and coffee liqueur (if using).

2. 2

   Quickly dip each gluten-free ladyfinger into the coffee mixture, ensuring they are moist but not soggy. Break them into smaller pieces to fit in the bottom of your cups.

3. 3

   Line the bottom of each serving cup with the soaked ladyfinger pieces.

4. 4

   In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg yolks and sugar until pale and slightly thickened. Be careful not to scramble the eggs.

5. 5

   Remove from heat and whisk in the mascarpone cheese, vanilla extract, and salt until smooth.

6. 6

   In a separate bowl, whip the heavy cream with espresso powder (if using) until stiff peaks form.

7. 7

   Gently fold the whipped cream into the mascarpone mixture until well combined.

8. 8

   Spoon or pipe a layer of the mascarpone cream mixture over the ladyfinger layer in each cup.

9. 9

   Repeat layers of ladyfingers and cream until the cups are filled, ending with a cream layer.

10. 10

    Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

11. 11

    Before serving, dust the top of each cup with unsweetened cocoa powder.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.