Coffee-soaked ladyfingers layered with a thick, silky custard cream and dusted with cocoa powder. These tiramisu cups are made with cooked eggs instead of raw, so the cream is safer and holds its shape better in individual glasses.
Most tiramisu recipes whip raw egg yolks with sugar and mix in mascarpone. This version cooks the eggs into a proper custard first, then beats in mascarpone once it cools. The result is thicker, smoother, and tastes like a cross between tiramisu and pastry cream.
@ferah_kitchen calls this one “silk-like tiramisu” on Instagram, and she is not exaggerating. The custard base is what makes it different from every other recipe out there.
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Creamy Tiramisu Cups
Course: DessertCuisine: ItalianDifficulty: Medium6
servings20
minutes10
minutes530
kcal30 min
Individual tiramisu cups made with a cooked egg custard, mascarpone, and whipped cream layered with coffee-dipped ladyfingers and dusted with cocoa. No raw eggs. Recipe by @ferah_kitchen.
Ingredients
- For the Custard Cream
1 litre (4 cups) whole milk
2 egg yolks
110 g plain flour
180 g sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
250 g (9 oz) mascarpone
1 packet whipped cream stabilizer (Dream Whip or whip topping mix)
- For the Coffee Soak
1 tablespoon instant coffee
240 ml (1 cup) warm water
A splash of milk
1 sugar cube (optional)
- For Assembly
About 24 ladyfinger biscuits (savoiardi)
Cocoa powder for dusting
A few coffee beans for decoration (optional)
Directions
- Cook the custard: Put the milk, egg yolks, flour, sugar, cornstarch, and vanilla in a pot. Whisk everything together over medium heat. Keep whisking the whole time so nothing sticks to the bottom. After about 8-10 minutes it will thicken into a smooth custard.
- Cool the custard: Press a piece of cling film directly onto the surface of the custard so no skin forms on top. Let it cool completely to room temperature, then put it in the fridge until fully cold. Do not skip this step.
- Beat the cream: Add the mascarpone and whipped cream stabilizer to the cold custard. Beat with an electric mixer for about 5 minutes until the mixture is smooth, fluffy, and holds its shape.
- Make the coffee: Dissolve the instant coffee in warm water. Add a splash of milk and the sugar cube if you want it sweeter. Let it cool to room temperature.
- Layer the cups: Break the ladyfingers in half. Dip each piece into the coffee for about 1 second on each side. Do not soak them or they will fall apart. Arrange a layer of dipped biscuits in the bottom of each glass.
- Add the cream: Spoon a layer of cream over the biscuits. Add another layer of dipped biscuits, then finish with a final layer of cream on top.
- Chill and serve: Cover the glasses and refrigerate for at least 2 hours. Just before serving, dust the tops generously with cocoa powder through a small sieve.
Notes
- You can make these a day ahead. They keep in the fridge for up to 48 hours and actually taste better the next day once the biscuits have fully softened. Chill time is at least 2 hours but overnight is even better. Original recipe by @ferah_kitchen on Instagram.
FAQs
Why cook the eggs instead of using them raw?
Traditional tiramisu uses raw egg yolks whipped with sugar. This version cooks the eggs into a custard, which removes any food safety concern. It also gives the cream a thicker, more stable texture that holds up better in individual cups. If you have ever had tiramisu that went runny after a few hours, this method fixes that.
How do I know when the custard is done?
It should feel like thick warm pudding when you stir it. If it still feels like milk, keep going. If it gets lumpy, take it off the heat and whisk hard until smooth again. It will thicken a bit more as it cools.
Can I use espresso instead of instant coffee?
Yes. Brew a strong espresso or stovetop moka pot coffee and let it cool. Use the same amount, about 1 cup. Espresso gives a stronger, more bitter coffee flavour. Instant coffee is milder and sweeter, which some people prefer.
How long do I dip the ladyfingers?
About 1 second on each side. The biscuit should absorb some coffee but still feel firm when you pick it up. If you hold them in too long they will break apart in the glass and turn to mush. They continue to soften from the cream as they chill, so they will be perfectly soft after 2 hours in the fridge.
Can I make this in one big dish instead of cups?
Yes. Use a rectangular dish and layer the same way: dipped biscuits, cream, biscuits, cream. The method is exactly the same. Individual cups just look nicer for serving and make portion control easier.
