Tiramisu Cups
Tiramisu Cups with luscious silky mascarpone whipped cream and coffee-soaked ladyfingers with chocolate sauce in mini trifle glasses make a decadent dessert.
Servings 6
Equipment
- Mini Trifle Dessert Cups
Ingredients
- 1 cup Black Coffee
- 1 tablespoon Torani Hazlenut Syrup
- 36 Ladyfinger Biscuits
- 1 teaspoon Pure Vanilla Extract
- ½ cup Granulated Sugar
- 1 cup Heavy Whipping Cream
- 20 ounces Mascarpone Cheese
- Cocoa Powder
- Torani Dark Chocolate Sauce
- Chopped Hazlenuts optional
Instructions
- Start by chilling the bowl and whisk attachment for your electric mixer in the refrigerator for 20 minutes. (This helps the cream to whip properly.)
- In the meantime, combine the cooled coffee and hazlenut syrup.1 cup Black Coffee, 1 tablespoon Torani Hazlenut Syrup
- Into the chilled bowl, add the heavy cream, vanilla extract, and sugar and beat until it thickens.½ cup Granulated Sugar, 1 cup Heavy Whipping Cream, 1 teaspoon Pure Vanilla Extract
- Gently fold the room temperature mascarpone cheese into the whipped cream mixture.20 ounces Mascarpone Cheese
- In the bottom of each of your dessert cups, add one teaspoon of chocolate sauce and swirl it around the bottom of the glasses (this is optional).Torani Dark Chocolate Sauce
- Dip the lady fingers into the coffee mixture and place them into the glass.36 Ladyfinger Biscuits
- Add a layer of mascapone whipped cream, and a drizzle of chocolate sauce.
- Then add a second layer of soaked lady fingers and whipped cream.
- Garnish with a dusting of cocoa powder, drizzle of chocolate syrup, and chopped hazlenuts, if desired.Cocoa Powder, Chopped Hazlenuts