עברית
Make-Ahead Tiramisu Cups for Shavuot
I first discovered this standout dessert at a pastry show in Verona, northern Italy—and it is not your usual tiramisu. Alongside a silky cheese cream, there is a coffee-and-chocolate cream, and the ladyfingers are dipped in a warm milk-and-amaretto syrup. Built in small verrine glasses, it makes a beautiful, crowd-pleasing finish for your Shavuot table.
Tiramisu in a cup (Photo: Dan Lev)
טירמיסו בכוס (צילום: דן לב)Makes 10 individual cups, 120 ml each
For the cups:
5 ladyfingers, halved
For the cheese cream:
1 carton (250 ml) heavy cream
1 tub (250 g) mascarpone or cream cheese
50 g (1/4 cup) sugar
For the coffee cream:
120 ml (1/2 cup) milk
120 ml (1/2 cup) heavy cream
50 g roasted coffee beans (optional)
1 tablespoon granulated instant coffee
100 g milk chocolate, broken into squares
100 g dark chocolate, broken into squares
For the syrup:
120 ml (1/2 cup) milk
2 tablespoons sugar
1 tablespoon granulated instant coffee
60 ml (1/4 cup) amaretto liqueur or another quality liqueur
Chocolate shavings
Directions:
Make the cheese cream: In a bowl, whisk heavy cream with mascarpone and sugar using a hand whisk. Cover with plastic wrap and refrigerate until use.
Make the coffee cream: In a small saucepan, bring milk, heavy cream, coffee beans, and instant coffee to a boil.
Strain the hot mixture into a bowl, immediately add the milk and dark chocolate, wait about a minute, and stir until smooth and uniform. Let cool about 30 minutes to room temperature.
Make the syrup: Heat milk, sugar, and instant coffee in a small saucepan, stirring occasionally, until the sugar and coffee dissolve. Bring to a boil and remove from the heat. Add the amaretto and stir. Let cool about 10 minutes.
Assemble the tiramisu: Pour coffee cream to a height of 1/3 of each cup, place in the freezer for a quarter hour to slightly set the mixture so adding the ladyfingers is easy (so they will not float immediately and stick to the side of the cup). Dip half a ladyfinger in the syrup and place it in the center of the cup. Lightly whip the cheese cream with a hand whisk or mixer until airy and pour over the ladyfinger. Garnish with chocolate shavings.
Cover the cups with plastic wrap and refrigerate for at least 4 hours.
Store in the refrigerator for up to three days.
