Ten-minute tiramisu cups
Coffee-dunked ladyfingers layered with a whipped vanilla mascarpone cream and a heavy dusting of cocoa, in glasses and on the table in ten minutes.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 4
- Per serve
- 530 kcal
Ingredients
Method
Dissolve the coffee in the boiling water in a shallow bowl, then add the cold water and liqueur. Adding cold water straight away gets it lukewarm, so it won't melt the cream.
In a large bowl, beat the mascarpone, cream, powdered sugar and vanilla with electric beaters for 1 to 2 minutes, until thick and holding soft peaks. Stop as soon as it's thick: overbeaten mascarpone turns grainy.
Snap the ladyfingers in half. Dip each piece in the coffee for 2 seconds a side (a little longer than usual, since they won't be sitting overnight) and press a layer into the bottom of 4 glasses or cups.
Spoon over half the cream, then add the rest of the dipped ladyfingers and finish with the remaining cream, smoothing the tops.
Dust generously with cocoa through a small sieve, scatter over the grated chocolate and serve straight away with spoons.
Tips
- Contains alcohol if you use the liqueur. For kids or a booze-free version, just use 150 ml (2/3 cup) coffee in total.
- Mascarpone is set with acid rather than rennet, so it's vegetarian, and this cream has no raw egg, unlike classic tiramisu.
- Leftovers firm up beautifully in the fridge and keep for a day.
