Tiramisu in Individual Serving Cups

Chef's notes

A non-traditional version

Tiramisu's core ingredient is imported Mascarpone cheese. It's creaminess and distinctly rich flavors are unique. Cooks will tell you American cream cheese isn't a viable substitute! However, here is a version of tiramisu that is made with American cream cheese and is smooth, creamy and can compete with texture and taste. Like many recipes today (including the recipe on the package of Alessi brand of imported lady fingers), they recommend a zabaglione, heating and whipping the egg mixture in a double boiler.

Tiramisu in individual servings makes the desert table ready. Placing the dipped lady fingers may seem a little challenging until you realize flaws are invisible; it's ok! I also make the lady finger layers a little thicker by laying them on their side.

Folding whipped cream into the final custard mixture helps give it the desired texture. Using larger serving cups, shown above, has a higher ratio of custard to dipped lady fingers. Being in individual servings keeps the custard intact.

Tiramisu needs to be refrigerated at least 4 hours and can be made and tightly wrapped the day before.

Although it might deviate from traditional, our New Year's Eve guests approved. Pending the size of the cups, recipe will make at least 8 servings.

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Ingredients

Coffee dip

2 pods dark roasted coffee each brewed with 6 oz. cup size setting
2 tablespoons rum

Cream cheese custard

6 large egg yokes
3/4 cup sugar
1/2 cup heavy cream
2 - 8oz packages cream cheese
4oz. rum

Whipped cream

1/2 cup heavy cream
1 tablespoon sugar
1 teaspoon rum

1 7oz. package "Biscotti Savoiardi" Lady Fingers like Alessi brand. Note: usually found in a specialty section.

Small bar of dark chocolate, preferably 70% cocoa for grating (bite size individual wrapped works)

Instructions

Coffee dip, pour both 6oz. cups of coffee with 2 tablespoons of rum in a flat bottomed bowl or dish. Cool to room temperature.
Fill a large pan of water. Place it on high heat until it reaches a simmer. Lower heat enough to maintain a low simmer.
Custard, cream the egg yolks and 3/4 cups of sugar in a stainless steel mixing bowl with an electric mixer until thick. Stir in the 1/2 cup of the heavy cream. Place the bowl over the simmering water and moderately beat until the mixture reaches a safe 160º temperature.
Remove from the heat and transfer contents to another bowl. Cool to room temperature. Add the 4 tablespoons of rum and both 8oz packages of cream cheese. Beat on low until well combined. Increase speed to high and beat until thick, about 4 minutes. Refrigerate bowl.
For whipped cream, place 1/2 cup of heavy cream, 1 tablespoon sugar, and teaspoon of rum into a chilled bowl. Mix at high speed until firm peaks form.
Fold whipped cream into the cream cheese custard.
To assemble, break lady fingers to size and very quickly dip them one at a time into coffee mixture. Cover the bottom and each serving cup with a thick layer, edges down. Don't worry if sloppy, they will be hidden.
Fill the cream cheese custard half way up the sides of the cups. Make the second layer of cut and quickly dipped lady fingers the same as the bottom. When entirely covered, add remaining custard either to the tops of the cups or to equal heights.
Give the top of each a dusting of grated chocolate. Cover them with plastic wrap and refrigerate for at least 4 hours.

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​​​​​​​Tiramisu in Individual Serving Cups