What’s better than dessert? Individual desserts! No need to compromise or share plus less guilt from the miniaturized treat. I’ve always been a huge fan of cupcakes. You can bring a variety to a party and everyone can enjoy their favorite flavor. How could any other mini dessert not be as amazing?
When my friend’s mom brought out cups of mini tiramisu at her baby shower, I wanted to squeal. Sweet fluffy cream on top of a delicate ladyfinger, sprinkled with cocoa powder and perfectly squeezed into a small mason jar, how could anyone not fall instantly in love? I needed the recipe. My friend, Cristin, sent me the recipe right away, where it sat in my inbox for about five months. All the ingredients. Make my own ladyfingers? The recipe seemed incredibly complicated. Every time I made time to test the recipe, something else came up or it didn’t seem to be enough time.
Mother’s Day seemed to be the perfect opportunity to test the recipe. I was among family, so even if things turned out horrible, I was in a position with no pressure to impress. Plus I could always swing by the bakery for an apple cobbler if push came to shove.
Lesson learned; lengthy instructions and long ingredient lists can be deceiving. The mini tiramisu recipe may be the easiest baked good I’ve ever made. Light and fluffy cookies baked in a muffin tin, then cooled and transferred to mason jars, cream piped on top and sprinkled with cocoa powder. The most challenging part might just be finding the mini mason jars if you try making the recipe outside of canning season (I rely on Amazon Prime when my hardware store is out of jars).
Mini Tiramisu Cups (Adapted from Diane Bieretz & Gourmet Magazine) Makes 12
FOR THE LADYFINGERS
- 5 large eggs, separated at room temp
- 1/2 cup sugar divided
- 7/8 cup flour
- Powdered sugar for dusting
- 1/2 c boiling water
- 1 tbsp instant-espresso powder
- 1/3 c cup plus 1 tbsp sugar, divided
- 3 tablespoons Kailua
- 4 large egg yolks
- 1/3 cup dark rum
- 1 lb mascarpone
- 1 c chilled heavy cream
- Unsweetened cocoa powder for dusting
- 12 4oz mason jars
In a large bowl, beat cream until it holds stiff peaks. Fold mascarpone mixture into whipped cream gently but thoroughly.
ASSEMBLE THE TIRAMISU: Quickly dip each side of each lady finger in coffee mixture. You want them to be damp, but not soaked and soggy. Push ladyfingers into the bottom of each mason jar. Fill a pastry bag with cream mixture and pipe over ladyfingers almost filling the mason jar (I left about 1/2 inch).
Chill, covered, at least 6 hours. Dust each cup with cocoa powder and let tiramisu stand at room temperature 30 minutes before serving.