Tiramisu espresso cups

 


Tiramisu espresso cups

2 egg yolks

55g (1/4 cup) caster sugar

125g mascarpone

125ml (1/2 cup) thickened cream

80ml (1/3 cup) freshly brewed strong espresso coffee, cooled

2 tbsp Tia Maria or Kahlua liqueur

8 savoiardi (sponge finger biscuits)

Cocoa powder, to dust

Step 1

Use an electric beater to beat the egg yolks and sugar in a bowl until thick and pale. Add the mascarpone and beat until well combined. Use a clean electric beater to beat the cream in a separate bowl until soft peaks form. Add to the mascarpone mixture and beat until stiff peaks form.

Step 2

Combine coffee and Tia Maria or Kahlua in a bowl. Cut each savoiardi biscuit into 4 even pieces. Dip biscuit pieces, 1 at a time, into coffee mixture. Transfer to a plate. Place 2 biscuit pieces in base of eight 80ml (1/3-cup) capacity glasses. Top with a spoonful of cream mixture. Repeat with another 2 biscuit pieces and cream mixture. Cover the glasses with plastic wrap. Place in the fridge overnight to chill. Dust with cocoa powder.

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