receta vasitos de tiramisú

Tiramisu cups


For the mascarpone mousse:

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

For assembly:

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


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



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 Quescrem Mascarpone and the cream and whip until whipped (first at low speed until blended and then at maximum speed to incorporate aeration).

When the mousse is completely whipped, pour the milk and sugar mixture in a trickle. Place in a piping bag and use immediately.



Place two small pieces of soletilla biscuits covering the bottom of the 125ml glasses. 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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