Tiramisu Cups

Directions

1. Place Ladyfingers in a 9x13 baking dish or casserole dish. Pour the espresso over them evenly and allow it to soak while you make the mascarpone filling.

2. Place the egg yolks, sugar, and the 2 tablespoons of heavy cream in a small saucepan and whisk together well. Cook over medium heat and whisk constantly, until the sugar is dissolved and the custard thickens. Test by rubbing a drop between your fingers. When you feel no sugar pieces and it is thick enough to coat the back of a spoon, it is done. Remove from heat, pour into a large mixing bowl, and let cool completely.

3. In another bowl, beat the remaining heavy cream and vanilla extract to stiff peaks and set aside.

4. Add the mascarpone to the cooled custard and whisk together until smooth. Gently fold in the whipped cream until well combined.

5. Place filling in a large piping bag and cut a small tip off.

Assemble the cups

1. For 3oz cups, you will use 1.5 ladyfingers per cup. Take ½ of a lady finger and break it in half again place the 2 pieces in the bottom of the cup. Top with some of the filling, add another 2 pieces of half of the ladyfinger, top with more filling and repeat one more time, ending with the filling. Scrape the top with an offset spatula.

2. Using a fine mesh strainer sprinkle the cocoa powder on top.

3. Chill in the cups in the fridge for 1-2 hours or you can enjoy right away if you're inpatient!