Original Tiramisu recipe, in a glass

I've often found myself in need of a quick dessert for guests that still looks festive. Glass tiramisu is one of those desserts you can turn to without stress – no special dishes are required, there's no need to slice or cut, and serving is simple and neat. I've made it several times, and usually, by the end, there's nothing left. Quick Info Total Time: about 40 minutes, plus 4-5 hours in the fridge Servings: 8 Difficulty: medium Occasion: quick dessert for guests or special occasions Ingredients 3 large eggs 6 tablespoons of sugar 2 tablespoons of milk 250 g mascarpone 180 ml heavy cream 1 cup of strong coffee 2 teaspoons of rum essence 15-18 ladyfingers (reserve 4 whole ladyfingers for decoration, crush the rest) Instructions 1. Separate the eggs. Place the yolks in one bowl and the whites in another. 2. Beat the yolks with 3 tablespoons of sugar and the milk until you achieve a smooth mixture. 3. Transfer the yolk mixture to a small saucepan and cook it over a double boiler, stirring continuously. When it starts to thicken, remove it from the heat. Let it cool in a large bowl. 4. Gradually add the mascarpone and 1 teaspoon of rum essence to the cooled yolk mixture, mixing until it becomes a firm cream. 5. In a separate bowl, whip the egg whites with a pinch of salt until stiff. Once they are firm, gradually incorporate the remaining sugar (3 tablespoons) and beat until a dense, glossy meringue forms. 6. Fold the meringue into the egg cream in 2-3 batches, using wide motions to maintain the airy texture. 7. Whip the heavy cream until it holds stiff peaks, then gently fold it into the mixture at the end, using slow movements. 8. Mix the remaining rum essence (1 teaspoon) into the strong coffee and let it cool to room temperature. 9. Break the ladyfingers (except for the 4 reserved for decoration) into suitable pieces. 10. Quickly dip the pieces of ladyfingers in the coffee and place a layer at the bottom of each glass. 11. Add a layer of cream over the ladyfingers, followed by a second layer of soaked ladyfingers, and finally, another layer of cream. 12. Dust cocoa powder over each glass. Decorate each serving with half a ladyfinger. 13. Refrigerate the glasses for at least 4-5 hours, ideally overnight. Why I Make This Recipe Often Glass tiramisu is practical when you have guests because it’s easy to serve and everyone gets a nice portion. It can be made in advance and keeps well in the fridge for several hours, so there's no stress with the preparation schedule. The texture and flavor remain just as good the next day. Tips and Variations Tips - The yolk cream must be stirred constantly over steam to prevent it from curdling. - The coffee should be cold or at room temperature before dipping the ladyfingers. - When adding the egg whites and cream, use a spatula instead of a mixer to avoid losing volume. Substitutions - The heavy cream can be substituted with sour cream or a plant-based alternative, depending on your preference or what you have on hand. - The rum essence can be replaced with vanilla if you don’t like the rum flavor. Variations - You can use decaffeinated coffee if the dessert is also for children. - Instead of cocoa powder, you can sprinkle a bit of grated chocolate on top. Serving Ideas - Dessert glasses or small jars work just as well. - You can decorate with fresh fruits if you want something different in presentation. Frequently Asked Questions 1. What do I do if I don’t have a double boiler? You can place the saucepan with the cream directly over a pot of boiling water, ensuring it doesn’t touch the water, and stir over low heat. 2. Can it be made without raw eggs? In this recipe, the yolks are cooked over steam, so they are not raw. However, the whites remain uncooked, so if you want to avoid raw eggs entirely, this recipe is not suitable. 3. Can I use homemade ladyfingers? Yes, if you have the time and desire. They behave the same in the recipe. 4. Can glass tiramisu be frozen? I do not recommend it; the texture of the cream changes after thawing. Nutritional Values Estimated values per serving: Calories: approximately 300-350 kcal Protein: 6-7 g Carbohydrates: 30-35 g Fat: 18-20 g These are only approximate values, depending on the size of the eggs, type of cream, or ladyfingers used. Storage and Reheating Glass tiramisu can be stored in the fridge, covered, for up to 2 days. I do not recommend reheating it. If it sits longer, the ladyfingers become too soggy, and the cream changes texture. Ideally, it should be consumed the day after preparation or, at most, the second day.

Preparation

Original Tiramisu Recipe Mix the egg yolks with 3 tablespoons of sugar and milk. Then put them in a saucepan over a double boiler, stirring continuously until thickened. Allow the yolk cream to cool in a large bowl. Gradually add the mascarpone and a teaspoon of rum essence, mixing well until you obtain a firm cream. Separately, whip the egg whites with a pinch of salt, then gradually add the remaining sugar and whip until you have a very stiff meringue. Fold the egg white mixture in 2-3 batches, gently mixing with wide movements until perfectly incorporated. Whip the cream until stiff and add it to the egg mixture, mixing gently. Add the rum essence (1 teaspoon) to the coffee and mix well. Keep 4 ladyfingers and break the rest into suitable pieces. Place a layer of soaked ladyfinger pieces in each glass. Add cream, then another layer of soaked ladyfingers, and finally a layer of cream. Sprinkle cocoa over each glass and decorate with half a ladyfinger. (I made 8 glasses) Refrigerate the glasses for at least 4-5 hours or preferably overnight.

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