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Tiramisu Cups

Tiramisu Cups with zabaglione custard, thick whipped cream and mascarpone, layered with spiced rum and coffee soaked sponges and chocolate.
5 from 1 vote
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Course: Dessert
Cuisine: Italian
Keyword: coffee dessert, tiramisu, tiramisu glasses
Prep Time: 20 minutes
Refrigeration time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4 individual trifle dishes
Calories:
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TOGGLE TO ALTER SERVINGS (metric only) 4 individual trifle dishes

Here's what you'll need...

  • 4 Individual trifle dishes or glasses the trifle dishes I use measure 9cm x 5cm
  • Fine grater
  • Heatproof dish that will sit safely on the saucepan without touching the water inside
  • Small saucepan
  • Tea strainer or fine mesh sieve
  • balloon whisk optional

Ingredients you'll need...

Zabaglione Custard

  • 3 Egg yolks - large eggs (US = extra large egg yolks)
  • 3 tablespoon Caster sugar level tablespoons (US = Cup)
  • 3 tablespoon Spiced dark rum
  • 1 teaspoon Vanilla extract

Filling

  • 250 g Mascarpone (1 Cup)
  • 300 ml Double cream (heavy cream) (1¼ Cups)
  • 25 g Dark chocolate
  • 1 tablespoon Spiced dark rum
  • 2 teaspoon Vanilla extract

Sponge Fingers

  • 100 ml Freshly brewed coffee (or 1½ tablespoons of instant coffee dissolved in 100ml boiling water) left to cool (½ Cup)
  • tablespoon Spiced dark rum
  • 24 Sponge fingers (ladyfingers)

Decoration

  • 1 tablespoon Cocoa powder
  • 40 g Dark chocolate
  • ¼ teaspoon Butter

Here's what we do...

Zabaglione Custard

  • Place your egg yolks and sugar into a heatproof dish and beat on a medium setting for approximately 2 minutes until pale yellow, light and creamy and covered in little air bubbles.
  • Gradually add your spiced rum and vanilla extract, beating slowly throughout until incorporated.
  • Place the bowl on top of a gently simmering saucepan of water (known as a bain marie) and continue to beat on a medium setting for 10 minutes, until the mixture is hot, thick and creamy and full of air. Once ready, a spoonful of the custard drizzled onto the top of the custard in the bowl should leave a trail on top.
  • Remove from the heat and leave to cool to room temperature, however keep mixing as the custard cools to prevent it from sticking to the sides of the bowl.

Filling

  • Add your double (heavy) cream to your large mixing bowl and start beating on a low setting, turn up as the mixture starts to thicken. Once you reach a high setting the cream will form stiff peaks very quickly so keep stopping and checking it. Usually, this whole process takes just a couple of minutes in a stand mixer.
  • Mix together your mascarpone, spiced rum and vanilla extract, until smooth. Using a balloon whisk at the end may help you achieve this.
  • Fold your zabaglione into your mascarpone mixture until smooth, then fold in your double cream.

Sponge Fingers

  • Mix your coffee and spiced rum together.
  • Break your sponge fingers to a size that fit your glasses, then roll in the coffee and rum mixture for 2 seconds on each side.
  • Place into your glasses or trifle dishes so that all of the base is covered.
  • Spread over half of your cream and mascarpone mixture and level out.
  • Grate over a layer of dark chocolate, use the zester side of your grater to ensure a very fine layer.
  • Repeat with another layer of sponge fingers, cream mixture and grated chocolate,
  • Sift over a layer of cocoa powder.
  • To create chocolate rolls, melt your dark chocolate either in a bain marie or in blasts of 10-20 seconds in a heatproof dish in a microwave, stirring in between, then mix in your butter.
  • Spread your melted chocolate out in a thin layer on a chopping board or on the back of a baking tray, allow to cool but not set fully hard.
  • Take a knife and push the blade into the chocolate, push it away from you in a circular motion to create a curl, see the video in the blog for a demonstration.
  • Decorate your tiramisu cups with your chocolate curls.
  • Refrigerate your Tiramisu Cups for at least 4 hours, but preferably overnight for 12 hours.
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Supporting Notes

Tips when making zabaglione

Try to use a rounded bottom bowl.
Beat your egg yolks and sugar for about 2 minutes on a medium setting, when ready the mixture should be pale yellow, creamy and light with lots of little air bubbles across the top.
Add your alcohol gradually whilst continuing to beat the zabaglione.
Ensure your bowl does not touch your gently simmering water when placed on top.
Continue to beat on a medium setting for 10 minutes whilst the bowl is sat over the simmering water, the eggs should be hot and cooked through after this amount of time.
Leave the zabaglione to cool to room temperature before adding it to your mascarpone mixture, if it is too warm it could curdle the mascarpone.

And a few more tips to help you make perfect Tiramisu Cups

  • Mix your spiced rum into your coffee once it has cooled, to retrain the alcohol content.
  • Your cream will easily overbeat, it is best to stop beating and check regularly to see if the mixture has reached the stiff peak stage and stop immediately when it has.
  • If making with chocolate curls, ensure that you start rolling the chocolate at the point the chocolate is three-quarters set, i.e. still a little soft, otherwise, it will splinter and refuse to form curls.

Make Your own Notes on this Recipe here...