Tiramisu Cups Recipe

Make the Mascarpone Pastry Cream: Scald the milk over low to medium heat in a medium sized saucepan.

While the milk is heating, mix the flour, sugar, and salt together in a medium-sized mixing bowl until no lumps appear.

Add the egg yolks into the flour mixture and whisk to combine. If the mixture is too stiff, add a couple extra tablespoons of milk (temperature of milk should be at room temperature).

Once the milk is steaming hot, temper the egg yolk mixture while slowly pouring the hot milk into the egg-and-flour mixture while constantly whisking. 

Once the milk is fully incorporated, pour it back into the saucepan and cook over low to medium heat while constantly whisking.

Cook for around 5 minutes, or until the pastry cream is thick enough to coat the back of a spoon.

Run the pastry cream through a sieve set over a bowl.  Immediately cover with plastic wrap, pressing down on the surface to avoid a skin forming while it cools. Refrigerate for an hour or until it has cooled completely. Once it has cooled, stir in 250g of mascarpone cheese and set aside.

To assemble the tiramisu: Dip the ladyfingers into the espresso and assemble as the first layer in your dish. Spread the mascarpone pastry cream evenly over the ladyfingers. Sprinkle shaved chocolate or sift cocoa powder over the mascarpone.

Repeat the process for one more layer. To garnish, use shaved chocolate, sifted cocoa powder, or crumbled lady fingers. Refrigerate for 1 hour to set before serving.