Tiramisu Cream Cups
Have you ever made a dessert and couldn’t figure out what to call it? Well, such was the case with this recipe.
I love tiramisu with its cookies and the cream layers. Yet, it was really the cream layer that I was craving; so I decided to make an unusual tiramisu, one without ladyfingers.
At this time of year, it is easier to find chocolate dessert cups in specialty stores and certain grocery stores. As soon as I saw swirled milk and white chocolate flower cups, my dessert came together.
I whipped up the mascarpone mixture and decided I couldn’t resist adding Godiva Chocolate Liqueur. I topped the cups with raspberries. Delicious and beautiful!
It is not even close to traditional, but sometimes it is good to bake outside the box. Or, as is the case here, outside the ladyfingers.
AN ADDITIONAL NOTE….
Today, we all have the added pleasure of having my friend, Tom Brodigan, serve as my photographer for the featured image. You will have the opportunity over the next few weeks to view his beautiful and artistic work. Today´s feature of Tiramisu Cream Cups is but one example of his creativity. Please click over to Tom’s personal website, brodiganphotography.com, to see more of his wonderful work.
| Tiramisu Cream Cups | | Print |
- 6 ounces mascarpone cheese
- 1½ cups heavy whipping cream
- ¼ cup sugar
- 1½ tablespoons cocoa powder
- 1½ tablespoons Godiva Chocolate Liqueur
- 1½ tablespoons coffee, chilled or room temperature
- ¾ teaspoon vanilla extract
- raspberries
- chocolate cups (optional)
- For the tiramisu cream cups:
- Place the mascarpone, whipping cream, sugar, cocoa powder, chocolate liqueur, coffee and vanilla into a large mixing bowl. Beat on medium speed until stiff peaks form.
- Transfer the cream mixture to either chocolate cups or ramekins and top with the raspberries.
- Betsy's tidbits:
- This recipe makes 4 cups of Tiramisu Cream. The number of servings will vary depending on the size of either the chocolate cups or ramekins.
