Description
These mini mocha tiramisu are the perfect single serve desserts that can be made ahead of a dinner party or brunch. Loaded with cappuccino, they’re the perfect morning sweet.
Ingredients
Scale
- 1 1/2 tablespoons Hills Bros. Cappuccino double mocha mix
- 4 large eggs (room temperature, yolks and whites separated)
- 1 tablespoon granulated sugar
- 4 ounces mascarpone
- 8 lady fingers (broken into small pieces)
- 2 tablespoons Hills Bros. Cappuccino double mocha mix
Instructions
- Add the mocha mix to a shallow bowl and stir in 4 ounces of hot water. Mix well and set aside.
- Whisk egg yolks and sugar in a saucepan over medium low heat, about 10 minutes, until it turns pale, thickens and the sugar is dissolved. Whisk constantly or they will scramble. It should fall in ribbons from the whisk when ready. Transfer to a bowl and cool completely.
- In a mixing bowl, whisk the egg whites until stiff. Set aside.
- Add the mascarpone to a mixing bowl and add 2 tablespoons of dried mocha mix. Whisk to combine. Add the cooled custard and whisk hard to get rid of any mascarpone lumps. Carefully fold in the egg whites.
- To 4-ounce espresso cups or bowls put an even layer of the ladyfinger pieces. Brush the tops with the mocha liquid mix so it soaks into the ladyfingers.
- Top with a layer of mocha mascarpone on top of the ladyfingers. Repeat with the ladyfingers, brushing with mocha liquid mix then finish with a topping of the mascarpone mix.
- To make adding the mocha mascarpone easier, I add it to a piping bag or a zip top bag with the tip cut off. Refrigerate for 4 hours.
- Top with shaved chocolate before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian-Inspired