Hi Everyone, today we are making these yummy “Chocolate Tiramisu in A Cup”. Tiramisu is one of my absolute favorite desserts 😛 It is even simple to make, you just need a little time.
Traditional Tiramisu is made with Espresso and Rum soaked Ladyfingers. The version below has subbed in hot Cocoa and Rum for the Espresso and Rum.
And since I know many people are nervous about eating raw eggs, I went with the cooking-the-eggs method. This makes a bit more dense than authentic Tiramisu since the creamy layers is like a custard.
I can honestly say this is the perfect tiramisu that I’ve ever tasted! And I hope you can love it as much as I do! Enjoy Guys! 😉
CHOCOLATE TIRAMISU IN A CUP
Yield: 5 cups (8 Oz)
Active time: 1 hour
Total time: 5 hours
INGREDIENTS
- 360 grams Hot water
- 3 tablespoons Cocoa powder
- 2 tablespoons Rum liqueur
- 1 teaspoon Vanilla extract
- 4 Egg yolks
- 100 grams Granulated sugar
- 1/8 teaspoon Salt
- 60 grams Whipping cream
- 230 grams Cream Cheese
- 120 grams Whipping cream
- 20-30 pieces Lady fingers
- Cocoa Powder (for sprinkle)
INSTRUCTIONS
Cocoa Mixture:
In a large bowl, mix cocoa powder and the hot water, mix well. Allow the hot cocoa to cool until lukewarm, then add the Rhum and Vanilla extract. Set aside. Note: Due to the high cocoa to water ratio, whisk the cocoa mixture frequently to keep the cocoa suspended.
Cream Cheese Custard Mixture:
- In a medium heat proof bowl beat the egg yolks until just combined. Add in the sugar and salt, beat at medium speed until pale yellow for about 2 minutes. Pour in the 60 grams of whipped cream, mix well. After well combined, set the bowl over saucepan of water that has come to a simmer. Cook these mixture, stirring constantly and scraping along the bottom and sides of the bowl until the eggyolk mixture coats the back of the spoon (it will take for about 4-7 minutes). Take it off from the heat, set aside to cool completely.
- As soon as it cool completely, gently pour in the cream cheese and beat at medium speed until no lumps remain. Set aside.
- In a medium bowl beat the 120 grams heavy whipping cream at medium-high speed until stiff peaks form.
- Using a rubber spatula, fold 1/3 of the stiff whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream until no white streaks remain. Set the mixture aside.
ASSEMBLY
- Give the hot cocoa mixture a good whisk to combine. Dip 1 ladyfinger into the cocoa mixture at a time, allowing it to soak up the hot cocoa for about 1-2 seconds per side. Transfer each ladyfinger immediately to a cup. Lay the cookies side-by-side to create one even layer (you may have to trim/break the soaked cookies to fit the dish).
After finishing the first layer of the cookies, spread about 3 tablespoons of the cream cheese mixture evenly over the ladyfingers.
Then using a small fine-mesh strainer, sprinkle a generous amount of cocoa powder over the cream cheese layer. - Repeat these process, creating 2 more layer of ladyfinger over the cream cheese cocoa layer. After finished with all the layers, spread evenly with the remaining cream cheese mixture. And finally dust the top with more cocoa powder.
NOTES
- These Tiramisu need to refrigerate it for at least 4 hours to chill and set, they taste even better if you can made it 1 day in advance.
- Store the Tiramsu in an airtight container, it will keep for up to 4 days in the refrigerator.
- It also will stay fresh frozen for 3 months.
To freeze the Tiramisu; you can wrap it with two layers of cling wrap (make sure that it is an airtight), either by individual slices (if you are not planning to eat everything right away) or as a whole if you are sure that you can consume everything once thawed, cover the wrapped Tiramisu with an alumunium foil, then freeze. - To thaw the frozen Tiramisu; simply put it in the refrigerator overnight and it’s ready to enjoy.