Recipe by Maya Chen · Serves 6 · Easy
Why this dessert works
All the pleasure of tiramisu with none of the unmoulding anxiety. Individual cups mean clean layers, confident coffee soak and a dessert that can be made a full day ahead — it only gets silkier.
We whip the mascarpone with barely-sweetened cream and real vanilla bean, and we soak the sponge fingers quickly so they hold their structure instead of collapsing.
Prep30 min
Chill4 hrs
Serves6
LevelEasy
Ingredients
- 500g mascarpone, at room temperature
- 300ml double cream, cold
- 80g icing sugar, 1 vanilla bean
- 18 sponge fingers (savoiardi)
- 250ml strong espresso, cooled
- 2 tbsp coffee liqueur (optional)
- Cocoa powder, for dusting
Method
1
Whip the cream. Beat mascarpone, cream, icing sugar and vanilla seeds to soft, billowy peaks — stop before it turns grainy.
2
Mix the soak. Combine espresso and liqueur in a shallow dish. Dip each sponge finger for two seconds per side.
3
Layer. Break soaked fingers into six glasses, spoon over a third of the cream, and repeat for two layers.
4
Chill. Cover and refrigerate at least 4 hours, ideally overnight, so the layers set into silk.
5
Finish. Dust generously with cocoa just before serving and add a chocolate curl if you like.
Kitchen notes
Room-temp mascarpone
Cold mascarpone splits when whipped. Give it 30 minutes on the counter first.
Quick dips only
Soggy fingers collapse. Two seconds per side keeps them tender but intact.
Dust late
Cocoa absorbs moisture and spots. Dust within minutes of serving for a clean finish.
