Tiramisu literally means “pick me up” in Italian. Italian cheese mascarpone and whipped cream mixed together with coffee liqueur dipped lady fingers cookies and made into a soft creamy and comforting dessert. Coffee liqueur is any kind of alcohol added to coffee. It can be Kahlua, brandy or rum.
Mascarpone is a slightly sweet, light and creamy Italian cheese resembling cream cheese. I have tasted tiramisu in many places but personally don’t like the flavor of raw eggs. Traditionally it is made with eggs but because I personally don’t like the taste so made this eggess version. I used rum extract to flavor the cream mixture which has a subtle taste of alcohol but it entirely optional.
I served this dessert at my blog launch party and my guests were raving about how decadent it tasted. Serving in shot glasses makes it more fancier and controls portion size too. Speaking of shot glasses, P.F. Chang’s China Bistro chain of restaurants serves desserts in shot glasses, having dined there regularly, I chanced upon the idea of making shot glass desserts.
Making shot glass desserts requires some patience especially when you make for a crowd. It involves piping 3 layers of cream mixture with 2 layers of coffee dipped cookies in between. You could also make this dessert in a large trifle bowl which is easier to put together.
About 45-50, 2 oz shot glasses
1 hour plus 4 hours cooling in the refrigerator
- 16 oz heavy whipping cream
- 16 oz mascarpone cheese
- ¾ cup sugar
- 2 tsp rum extract
- 50 cookies, any eggless variety
- 6 tbsp instant coffee powder
- 2 cups hot water
- 4 tbsp sugar
- 24 cream filled rolled wafers halved, also called Pirouette
Bring mascarpone cheese to room temperature.
Mix coffee, hot water and sugar and keep aside.
Using a hand mixer whip mascarpone until light and fluffy about 2-3 minutes.
Pour whipping cream and sugar into a large bowl and using a hand mixer beat until soft firm peaks form, about 2-3 minutes. Add rum extract.
Mix mascarpone and the whipped cream lightly until well combined.
Use a frosting bag fitted with any tip of your choice pipe about a tsp of the cream mixture into each shot glass.
Break/halve the cookies to fit the shot glasses and dip each piece in the coffee mixture. Place one piece of cookie over the cream mixture. Pipe one more layer of cream followed by a cookie piece and finishing off with cream mixture.
Refrigerate for 4 hours or for up to 2 days before serving. To serve top with cocoa powder rolled wafers and serve.
Notes: If you prefer less coffee flavor reduce the quantity of instant coffee to 4 tbsp.
You can easily make halve the recipe.
Any leftovers can be refrigerated for up to 5 days.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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