John Myers
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Tiramisu in Glass
The perfect tiramisu in glass recipe with a picture and simple step-by-step instructions.
- 20 g Powdered sugar
- 3 piece Eggs
- 50 g Sugar
- 1 packet Vanilla sugar
- 40 g Food starch
- Powdered sugar as desired
For watering:
- 3 piece Espresso
- 1 tbsp Honey
- 1 tbsp Sambuca Cafe
For the cream:
- 200 ml Cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 4 tbsp Sugar
- 250 g Mascarpone
- 8 tbsp Amaretto
- Cocoa for dusting
- Separate eggs. Beat egg whites with icing sugar until very stiff. Mix the remaining ingredients with the egg yolk and carefully fold in the egg whites. Bake cookies the size of glasses at 180 degrees fan-assisted for approx. 12 minutes. Sprinkle with powdered sugar immediately after baking. In the meantime, whip the cream with the cream stiffener and the remaining ingredients
- stir. Put some cream in the glasses. Then press the biscuit into the cream and soak it with the espresso mixture. Repeat the process and finish with the cream. Sprinkle with cocoa just before serving. The tiramisu should go through for at least 3 hours !!!
- (The glasses can also be super frozen so you always have a dessert ready to hand and can take it with you to a picnic !! – I have 6 glasses, each with a capacity of 200 ml)
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