Description
Eggless individual tiramisu cups layered with blackberry sauce, espresso ladyfingers, and mascarpone cream.
Ingredients
Scale
- 2 cups (288 g) fresh or frozen blackberries
- 1/3 cup (67 g) granulated sugar, divided
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) vanilla extract, divided
- 1 cup (240 ml) strong brewed espresso, cooled
- 16 crisp ladyfingers (about 128 g)
- 8 oz (227 g) mascarpone, cool
- 1 cup (240 ml) cold heavy cream
- 1/2 cup (60 g) powdered sugar
- 1 tbsp (5 g) unsweetened cocoa powder
- 8 fresh blackberries (about 48 g), for garnish
Instructions
- Cook 2 cups (288 g) blackberries with 1/4 cup (50 g) granulated sugar and lemon juice for 8–10 minutes, mashing the fruit.
- Strain the sauce, stir in 1/2 tsp (2.5 ml) vanilla, and cool completely. It should be thick enough to coat a spoon.
- Beat the mascarpone briefly until smooth. Add the heavy cream, powdered sugar, remaining granulated sugar, and remaining vanilla. Whip to medium-stiff peaks.
- Break each ladyfinger into pieces that fit the glasses. Dip each piece quickly in cooled espresso.
- In eight clear glasses, layer dipped ladyfingers, blackberry sauce, and mascarpone cream. Repeat once, keeping the layers distinct.
- Cover and refrigerate for at least 4 hours.
- Dust lightly with cocoa and top each cup with one fresh blackberry immediately before serving.
Notes
Use a piping bag for the mascarpone cream to keep the sides of the glasses clean and the layers sharp.