Tiramisu Pudding Cups: Little Jars of Espresso Dream
→ In a chilled bowl, beat heavy cream to stiff peaks (2–3 mins). Set aside.
→ In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth and fluffy (1–2 mins).
→ Gently fold whipped cream into mascarpone—no stirring! Use a spatula in slow figure-eights until just combined.
✅ Why it works: Folding keeps air in the cream—no dense, gluey tiramisu.
3. Assemble with Love (The Ritual)
→ Bottom layer: Divide ½ the ladyfinger pieces among 6 glass cups (4 oz each).
→ Coffee soak: Spoon 2 tbsp coffee mixture over ladyfingers in each cup (don’t oversoak—they should be moist, not soggy).
→ Cream layer: Divide ½ the mascarpone cream over soaked ladyfingers.
→ Repeat: Top with remaining ladyfingers → coffee soak → cream.
→ Finish: Smooth tops; cover with plastic wrap (press wrap onto cream to prevent drying).
4. Chill to Perfection
→ Refrigerate at least 4 hours (overnight is ideal).
→ 15 minutes before serving: Dust tops generously with cocoa powder through a fine sieve.
Tips for Perfect Cups (Joye-Approved!)
🔸 Mascarpone must be room-temp. Cold cheese = lumpy filling. Leave out 1 hour.
🔸 Don’t skip chilling. 4 hours = flavors meld; overnight = dreamy texture.
🔸 Use glass cups. Clear jars show off the layers—instant elegance.
🔸 Dust cocoa last. It sinks if added too early.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make desserts sweeter.
Delicious Variations to Try
