Tiramisu Cups

Enjoy this delectable treat that's easier to make than you'd think!

Servings: 4

Prep Time: 15 minutes

Cooling Time: 2 hours

Ingredients

1 cup heavy whipping cream, cold

1 cup mascarpone cheese, cold

¼ cup caster sugar

1 teaspoon vanilla extract

12 ladyfinger biscuits

⅔ cup espresso, room temperature

1 tablespoon Frangelico liqueur, optional

½ tablespoon cocoa powder, for dusting

Directions

In medium bowl, beat cream with an electric beater to soft peak stage. ϖ In separate bowl, beat mascarpone, sugar, and vanilla, until just combined (don’t overbeat or it can curdle).

Fold ⅓ of whipped cream into mascarpone gently so as not to knock out the air, and repeat two more times until all incorporated.

Pour espresso and liqueur of choice (leave out for non-alcoholic version) into casserole dish, then add biscuits. Turn them almost immediately and let them soak up all coffee mixture.

Break 4 biscuits in half and divide them between 4 serving glasses.

Top with cream mixture, spreading over soaked biscuits evenly with offset spatula. { Repeat layers: biscuits, cream, biscuits, cream. Level out top layer as much as possible. Refrigerate 2 hours or up to 2 days before serving. } Dust tops with cocoa powder right before you serve.

Note: If you can’t find ladyfingers, use cake, cut into circles to fit glasses, dried and uncovered overnight.