Mini Tiramisu Desserts (Print-Friendly Version)
Creamy mascarpone layers with espresso-soaked ladyfingers and a cocoa finish make an enticing chilled dessert.
# Ingredients Required:
→ Base
01 -
125 g ladyfingers
→ Liquid
02 -
240 ml freshly brewed espresso, cooled
→ Cream Mixture
03 -
240 g mascarpone cheese
04 -
240 ml heavy cream
05 -
100 g granulated sugar
→ Finishing
06 -
15 g cocoa powder
# Detailed Directions:
01 -
Brew 240 ml of strong espresso and allow it to cool completely to room temperature.
02 -
Using a whisk or electric mixer, whip 240 ml heavy cream in a clean bowl until soft peaks form.
03 -
In a separate bowl, mix 240 g mascarpone cheese with 100 g granulated sugar until smooth and creamy.
04 -
Gently fold the whipped cream into the mascarpone mixture until homogenous and smooth.
05 -
Briefly dip each ladyfinger into the cooled espresso, ensuring they are moist but not soggy.
06 -
In small cups or jars, layer the espresso-dipped ladyfingers followed by a generous portion of the mascarpone cream. Repeat until containers are filled.
07 -
Sprinkle 15 g cocoa powder over the top of each serving and refrigerate for a minimum of two hours before serving.
# Helpful Advice:
01 -
Ensure espresso is completely cooled before dipping ladyfingers to prevent sogginess.
02 -
Whip the cream to soft peaks for a light and airy texture.