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Easy Tiramisu in a Glass

A delicious tiramisu dessert in individual cups. Think tiramisu is hard and time-consuming to make? Not at all! Whip up this delicious single-serving tiramisu in cups — it comes together in just half an hour.

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Tiramisu in a simple glass
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Tiramisu in a simple glass
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 4 g
Fats 59 % 23 g
Carbohydrates 31 % 12 g
269 kcal
GI: 25 / 33 / 42
  • Stir the coffee and sugar into the hot water. Separately, combine the egg yolk with sugar and set it over a water bath (double boiler). Whisk until the sugar fully dissolves (about 2 minutes), then keep whisking until the yolk turns pale. Mix the yolk into the mascarpone. Whip the cold cream to soft-to-medium peaks (about 2 minutes), then fold it into the mascarpone-and-yolk mixture until smooth. Pour the cooled coffee into a handy container. To assemble: spoon about 1–1.5 tablespoons of the cream into a glass. Break the ladyfingers in half, dip them in the coffee, and lay them over the cream. Add another tablespoon of cream, then more coffee-soaked ladyfingers, repeating until the glasses are full. The top layer should be cream. Dust the top with cocoa powder and refrigerate for at least 2–3 hours.
  • Tiramisu is a layered Italian dessert made of mascarpone cheese, coffee (usually espresso), eggs, sugar, and ladyfinger cookies (savoiardi), typically dusted with cocoa powder. A version with walnuts is possible. There are adaptations that swap the cocoa for grated chocolate, the ladyfingers for sponge cake, and the coffee soak for a fruit or alcoholic one (usually Marsala, Madeira, or amaretto); some versions can even resemble a pudding or cake. Some historians believe tiramisu was created in the 17th century in honor of Grand Duke Cosimo III de' Medici, but there's no documentary evidence for this. The real history of the dessert begins in the 1960s or 1970s, making it a relatively modern invention. The earliest written mention appears in a 1971 article by Giuseppe di Clemente. In 1981, his namesake Giuseppe Maffioli wrote in the quarterly magazine "Vin Veneto" that tiramisu was created by pastry chef Roberto Linguanotto in the late 1960s, "just over a decade ago," at the restaurant Alle Beccherie in Treviso. Maffioli stressed that the name tiramisù (Italian for "pick me up") refers to the restorative, nourishing qualities of its ingredients, not to any aphrodisiac properties. The recipe also appears in the book "I dolci del Veneto" (1983). Later references show up in texts such as "Cucina e tradizioni del Veneto," which says tiramisu was created in the postwar years at Alle Beccherie by a chef who had worked in Central Europe. Alongside these written accounts are various legends — one holds that the dessert was first made in Siena, Tuscany, for Grand Duke Cosimo III de' Medici and nicknamed "Zuppa del duca." Other versions credit the restaurants El Toulà and Al Fogher. And on October 8, 2006, the Baltimore Sun ran an article claiming that the dessert supplier for Beccherie was Carminantonio Iannaccone — now living in Baltimore, Maryland — and that he was the one who invented tiramisu.

Caloric content of the products possible in the composition of the dish

  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Water - 0  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Instant coffee - 94  kcal/100g
  • Mascarpone cheese - 412  kcal/100g
  • Savoyardi - 378  kcal/100g

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