Imprimer la recette

Tiramisu in a glass

Serves : 6 small glasses
Preparation : 30 minutes
Wait : 12 hours

Ingredients

Instructions

  • Make the coffee so it has time to cool.
  • Separate the egg whites from the yolks.
    Beat the yolks with the sugar and the muscovado sugar until pale.
  • Soften the mascarpone with a spatula, then add it to the egg yolks.
    Mix well and add the rum.
  • Beat the egg whites until stiff peaks form, then gently fold them in using a rubber spatula.
    Mix until the mixture is smooth.
  • For each glass, start by quickly dipping one or two ladyfingers into the cold coffee (which has the advantage of not making the cookies melt).
    Drain and crumble them coarsely over the verrine.
    The Chef’s Tip
    Use a verrine funnel to protect the rim of the glass and ensure a neat, mess-free verrine.

  • Add a layer of cream, still using the funnel.
    Don't put too much cream on the first layer, or you won't have room for the next one.

  • Repeat the process with another layer of ladyfingers, followed by a layer of cream.
  • Refrigerate for 12 to 24 hours, covering the glasses (with a stretchable silicone lid, plastic wrap, or aluminum foil).
    Before serving, sift unsweetened cocoa powder over the top using a fine-mesh sieve so that the cocoa is evenly distributed as a fine powder.

    • Notes

    Because it contains raw egg, tiramisu can only be kept at room temperature for a few hours.

    In the refrigerator, it can be stored for 72 hours.

    If you won’t be eating it, you can freeze it before then; it will keep for 3 months.