Tiramisu cups

Ingredients

For the mascarpone mousse

1000 g Mascarpone Quescrem
200 g milk
800 g cream 35% M.G.
200 g sugar
40 g egg yolk

For assembly

500 g soletilla biscuits
400 g black coffee
80 g bitter almond liqueur Amaretto

Tip

In the case of delivery or take away sales, some glass cups can be sealed with a small aluminum lid, without the need for a specific packaging machine for greater safety during transport.

Preparation

1

Mascarpone mousse

Heat the milk with the sugar until boiling and remove from the heat. In the mixer bowl, whip the egg yolks until they whiten. Add the Mascarpone Quescrem and cream, and beat until whipped (first at low speed to mix and then at maximum speed, to incorporate aeration). When the mousse is completely whipped, pour the milk and sugar mixture in a trickle. Pour into a piping bag and use immediately.
2

Mounting

Cover the bottom of the 125 ml glasses with two small pieces of sponge cake. Mix the coffee and the bitter almond liqueur, and with the help of a pitcher, moisten the biscuits in the glasses with the coffee mixture without soaking them completely. Fill the glass with mascarpone mousse and leave ½ centimeter of space up to the rim. Sprinkle cocoa powder on top and seal hermetically. Serving

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