Classic Tiramisu in Glasses Recipe
Tiramisu is one of the most famous Italian desserts – layers of coffee-soaked ladyfingers, mascarpone cream and cocoa. In this version it’s served in individual glasses, which makes portioning easier and looks beautiful on the table. The name means “cheer me up” – and it’s hard not to smile after a dessert like this.
Tiramisu in glasses combines all the classic flavours – coffee, cocoa and mascarpone cream – with the convenience of individual portions that look stunning on the table. Thanks to the visible layers through the glass, the dessert looks like something from a café in Rome, yet it’s easy to serve to a larger group of guests.
Chef's tips
Always let the coffee for soaking the biscuits cool completely and dip the biscuits only briefly – soaking them too long will turn the tiramisu into mush. Whip the cream only until it’s thick and holds its shape; overworked mascarpone can split and become grainy. Be sure to chill the dessert for at least 4 hours, preferably overnight – the flavours will meld and the cream will set properly.
How to serve
Tiramisu in glasses is perfect for house parties, birthdays or holiday dinners, because everyone gets their own portion without cutting. Serve well chilled, just after dusting with cocoa, alongside a cup of espresso or a glass of coffee liqueur. If you’re planning a larger menu, pair tiramisu with a light fruit salad to balance the sweetness.
Ingredients
- mascarpone cheese (chilled) - 500 g
- eggs (fresh, at room temperature) - 3 pieces
- sugar (about 6 tablespoons) - 80 g
- ladyfinger biscuits (savoiardi) - 200 g
- strong espresso coffee (cooled) - 200 ml
- amaretto liqueur or rum (optional; can be omitted for an alcohol-free version) - 30 ml
- unsweetened cocoa powder (for dusting) - 2 tablespoons
- pinch of salt (for the egg whites) - 1 pinch
Preparation
- Prepare the coffee, mix it with the liqueur (if using) and let it cool completely. Pour into a wide bowl.
- Separate the egg whites from the yolks. Make sure no yolk gets into the whites or they won’t whip properly.
- Beat the yolks with the sugar in a bowl using a mixer for 4–5 minutes, until the mixture is pale, thick and fluffy.
- Add the mascarpone to the yolks and mix on low speed just until combined so the cream stays smooth. Do not overmix or it may split.
- In a separate, clean and dry bowl, beat the egg whites with a pinch of salt until stiff peaks form – when you turn the bowl upside down, the foam should not move.
- Gently fold the beaten egg whites into the mascarpone cream using a spoon or spatula. Do this in batches and very carefully so the cream stays airy.
- Break the ladyfingers into pieces that fit your glasses. Dip each piece in the coffee for 1–2 seconds – it should soak up some liquid but not fall apart.
- Place a layer of soaked ladyfingers on the bottom of each glass. Spoon a layer of cream on top. Repeat the layers until the glasses are filled, finishing with a layer of cream.
- Cover the glasses with cling film and refrigerate for at least 4 hours, preferably overnight, so the flavours meld and the cream sets.
- Just before serving, dust the top of each tiramisu through a sieve with unsweetened cocoa powder.
Storage
Store tiramisu covered in the fridge and consume within 1–2 days. Because of the raw eggs, keep it well chilled and do not leave it at room temperature for long. It is not suitable for freezing.
I most often make this tiramisu for New Year’s Eve – I prepare the glasses in the morning, line them up on the top shelf of the fridge and the dessert is sorted for the whole evening. I sometimes make two versions: one with alcohol for adults and another with mild grain coffee for children.
