Eggless Tiramisu Cups

Eggless Tiramisu

Thanksgiving is all about the turkey, but let's get real here... you can't forget about the desserts. Pumpkin pie is great but tiramisu is just so sexy and decadent, I can't help but make it every single year. This'll definitely have you popping that pants button open to stuff in every bite. It's easy to serve as well. No alcohol or eggs were harmed in the making of this recipe. :)

Ingredients:

Cheese layer

-1 8 oz package of Marscapone cheese
-1/2 c of heavy whipping cream
-1 tsp of vanilla

Biscuit Layer
- 1 package of lady fingers
- 1 c of water
- 3 tbsp of instant espresso
- cocoa powder

Cream topping
- 1/2 c heavy whipping cream
- 4 tbsp of granulated sugar
- 1 tsp of vanilla

Tools
- mixing bowls
- electric mixer
- spatula
- clear plastic cups
- frosting spatula
- strainer
- paper, scissors

Instructions

Let the Marscapone cheese get to room temperature. In a mixing bowl add 3 tbsp of sugar and the vanilla. Beat it with the spatula until incorporated and thickened. In a separate mixing bowl, beat your cream with the electric mixer and when soft peaks form, add the rest of the sugar. Don't over mix the cream or it'll separate! Mix until soft but not liquidy. Then add your cheese mixture to the cream and fold until incorporated. Be gentle. :) Set that aside. In another bowl, take 1/2 c of cream and beat it till it has soft peaks and then add the sugar. Beat until almost firm peaks form.

Cut your biscuits into thirds and set aside.

I use margherite cookies because they have an extremely light and crumbly texture that I think matches the Marscapone cheese more than ladyfingers do. 



Add your espresso to the hot water and let it cool. Take your biscuits and cut them into thirds with a bread knife.

You're going to create an assembly line of cheese mixture, biscuits, espresso, cocoa powder, and the cream top. Dip the lady fingers into the espresso and place them at the bottom of the cup. Add a spoonful of the cheese mixture on top, spreading it to the sides. Then, with a strainer, sprinkle your cocoa on top.






Repeat these steps 2 more times, and when the biscuits are exposed, take your frosting spatula and the whip cream mixture and add it to the top. Create a smooth surface since this'll be your blank canvas for the cocoa topping.















Cocoa topping
You can do this one of two ways. You can just sprinkle the tops with cocoa and call it a day, or make a cute design on top. I always make hearts, but you can mix it up. Cut out your shape in the paper, and place it on top of your tiramisu and sift the cocoa on top. Carefully remove them with tweezers or your hands if you're more courageous. :) Let these bad boys set up in the fridge for a good 6 hours before serving!

I really hope you guys try this out!

Happy cooking <3