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Tiramisu Desert, the cup

Tiramisu Desert, the cup

Make a coffee (I made cappuccino, in which I added 1 teaspoon of instant coffee) from the above ingredients and let it cool.

Mix the caster sugar with the yolks, add the milk. Put the bowl in a bain-marie and stir constantly, until the composition thickens, when it is removed from the heat.

Put the mascarpone in a bowl, mix well and when the composition cools with the yolks, add it little by little, stirring constantly, so that they are not lumpy.

Separately mix the cold cream with two tablespoons of powdered sugar, gradually added. When the cream reaches the desired consistency, incorporate it into the composition with mascarpone and egg yolks and mix well.

Halve the biscuits and pass the prepared and cooled coffee every second. Put the syrupy biscuits in cups, add in each two tablespoons loaded with cream and two or three halves of a teaspoon of jam.

Put the second layer of syrupy biscuits, cover with cream, decorate with grated chocolate, wafer pieces and jam.

Refrigerate for 3-4 hours, after which it can be served.


Heat the yolks until they thicken, because this will contribute to the success of the cream.


For whipped cream, I recommend using natural cream. The cream must be cold.


When making the cream, do not mix the cream for too long, so that it does not turn into sweet butter.


Syrup the biscuits for just a second, because they soften quickly.


For decoration you can use cocoa (if you like) and ornaments as desired.


Tiramisu should be left in the refrigerator for a few hours before serving.