I think tiramisu is the perfect traditional cake to be twisted like this, because of its soft filling and cookie (ladyfinger) base. When making tiramisu, I don’t like to use raw eggs (I use them only if I have really fresh ones from the farm). That’s why I cook them over double boiler for about 10 minutes. This is such a simple and foolproof recipe!
Print
Tiramisu in a Glass
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
This delightful tiramisu is served in individual glasses, featuring layers of coffee-soaked ladyfingers and a rich mascarpone cream, topped with a dusting of cocoa powder.
Ingredients
- 6 egg yolks
- 1 cup (200 g) sugar
- 1 tsp vanilla extract
- 10 1/2 oz (300 g) mascarpone cheese
- 1 3/4 cups (420 ml) whipping cream
- 1/2 cup (120 ml) espresso, cold
- 1/4 cup (60 ml) rum or marsala
- 1 tbsp cocoa powder
- Ladyfingers
Instructions
- Prepare strong espresso and let it cool. Add rum or marsala to the cooled espresso and set aside.
- In a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a double boiler and cook, whisking constantly, for about 10 minutes until the sugar dissolves and the mixture becomes pale and thickened.
- Remove from heat and stir in vanilla extract. Allow the mixture to cool slightly.
- In a separate bowl, beat the mascarpone cheese until smooth. Gradually fold in the egg yolk mixture until well combined.
- In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
- To assemble, dip ladyfingers briefly into the espresso mixture and layer them at the bottom of each glass.
- Spoon a layer of the mascarpone mixture over the ladyfingers. Repeat the layers until the glasses are filled, finishing with a layer of mascarpone.
- Dust the top with cocoa powder.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For best results, use fresh eggs when cooking over the double boiler.
- Ensure the espresso is strong and cooled before using.
- The dessert can be made a day in advance and stored in the refrigerator, which enhances the flavors.
- Substitute rum or marsala with your preferred liqueur if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 glass
- Calories: 450
- Sugar: 25
- Sodium: 50
- Fat: 30
- Carbohydrates: 35
- Fiber: 1
- Protein: 7
- Cholesterol: 250
If You Liked This Recipe, You’ll Love These
- Nutella Tiramisu – A Marriage of Two Italian Icons
- White Tiramisu
- Decadent Chocolate Tiramisu Trifle
- Pumpkin Tiramisu
Frequently Asked Questions
Why does this recipe cook the egg yolks over a double boiler instead of using them raw?
The article explains directly: the author doesn’t like using raw eggs unless they are very fresh from a farm. Whisking 6 egg yolks and 1 cup (200 g) sugar over a double boiler for about 10 minutes pasteurizes the mixture and thickens it to a pale, custardy sabayon without cooking it into scrambled eggs.
Can I skip or substitute the rum or marsala?
The notes say you can substitute the 1/4 cup (60 ml) of rum or marsala with a preferred alternative without specifying one — so any similar spirit (brandy, coffee liqueur) would work, or you could omit alcohol entirely if serving to children, using extra espresso instead. 
Why does the dessert taste better when made a day in advance?
The notes specifically say making this a day ahead and storing it in the refrigerator enhances the flavors — the soaked ladyfingers absorb the espresso-rum mixture more fully, the mascarpone cream sets firmly, and the layers meld together into a more unified texture and taste.
