Tiramisu in A Cup

Name: Tiramisu in A Cup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Mascarpone cheese; 80g Light cream; 1 piece egg; 1/2 tsp Instant black coffee; Some Coffee taste cake; Some cocoa powder; 20g Caster sugar; 10ml Baileys

by Warm blue 0429

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There are many recipes for tiramisu. The different ratios between the various ingredients will bring subtle differences in the taste and texture of the cake.

Rather than using gelatin to help coagulation, I prefer today’s version without any coagulant.

Its taste is more delicate and smooth, fluffy and light. When you dig a spoon into your mouth, the cheese paste instantly melts in your mouth. From the tip of the tongue to the throat, every taste bud cell makes a happy cry~

In such a hot summer, take a cup of cold tiramisu and tell your love like the one you love~"

Ingredients

Tiramisu in A Cup

1. Prepare the ingredients and take out the cheese in advance to thaw;

2. Add 25ml of boiling water to the instant black coffee, stir until it is completely melted, add Baileys liqueur after cooling, and stir well for later use;

3. After the eggs are broken, add 10g of fine sugar, and beat with insulated water until the sugar melts, then take it out and continue to beat until the color becomes lighter and thicker. After lifting the whisk, the traces of the falling egg liquid will not disappear immediately;

4. Add mascarpone cheese to the egg yolk paste;

5. Stir until fine and smooth without particles. If necessary, heat insulation water can be stirred, but the water temperature should not be too high;

6. Add the remaining 10g of caster sugar and a little Baileys liqueur to the whipped cream, and beat to 6 to distribute, that is, the cream becomes thick and large lines appear;

7. Mix the whipped cream and egg yolk cheese paste in portions;

8. Cut coffee-flavored cakes, or use finger biscuits;

9. Put a little cake batter at the bottom of the cup;

10. Brush the surface of the cake with the liquor made in step 1, and then put it into the cup;

11. Continue to pour the cake batter until the cup is almost filled, and then put it in the refrigerator overnight;

12. Take out the cake when eating and sprinkle with cocoa powder. You can also whip some cream, and then squeeze it on the surface of the cake and sprinkle with cocoa powder to make it more fragrant.

Tips:
1. For the cups in the picture, I made about 5 cups;

2. The cheese egg yolk paste must be stirred until it is smooth and fine without particles. If the particles are larger, they can be sieved 1 to 2 times;

3. Don't whip the whipped cream too much, otherwise it will not mix well, and it will affect the delicate taste;

4. Baileys can be replaced by rum or coffee liqueur;

5. The amount of sugar in the recipe is already very small, and it is not recommended to reduce sugar.