A creamy, dreamy tiramisu served in a mug — all the classic flavours of coffee-soaked biscuits and velvety mascarpone, layered beautifully and perfect for individual indulgence.
Main INGREDIENTS
- Dairy
Ingredients
Method
Ingredients
- 1 double espresso
- 6 lady finger biscuits, each biscuit cut into 3
- 250ml whipping cream
- 4 tablespoons mascarpone
- 1 teaspoon vanilla extract
- 2 tablespoons icing sugar, sifted
- Cocoa powder for dusting
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Method
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1In a mixing bowl, whip the cream until it reaches stiff peaks. Add the mascarpone and whisk gently. Combine the vanilla extract and icing sugar into the mixture. Don't overmix. Set aside.
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2Quickly dip the ladyfinger pieces into the cooled espresso – do not soak, dip briefly. Assemble by placing a layer of soaked biscuits at the bottom of each Le Creuset 200ml Stoneware Cappuccino Mug. Spoon a generous layer of the whipped mascarpone cream over the biscuits. Repeat the layers once more, ending with the cream on top. You can pipe the final layer on top with your choice of piping tip (optional).
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3Cover and chill in the fridge for at least 1 hour (or overnight). Before serving, dust the tops generously with cocoa powder.
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