These chocolate tiramisu cups are a simple twist on the classic Italian dessert. Instead of coffee, the ladyfingers are briefly dipped in cocoa milk, then tucked into individual glasses with airy mascarpone cream and thin layers of melted dark chocolate.
This recipe makes four generous glasses. There is no baking, and the steps are easy to follow. Whipping the cream before the yolks even saves you from washing the beaters twice.
Bring a little water to a boil in a saucepan, then switch off the heat. Place a heatproof bowl over the hot water, without letting the bowl touch the water. Add the dark chocolate and coconut oil and stir occasionally until smoothly melted. Keep the bowl warm while you prepare the cream, but do not let water or steam enter the chocolate.
Whip the cold heavy cream to soft peaks, then set it aside. Doing this before mixing the egg yolks means you can use the same beaters without washing them in between.
Separate two eggs and reserve the whites for another dish, such as an omelet. Beat the egg yolks with the sugar until pale, thick and fluffy. For a no-cook dessert, use pasteurized egg yolks.
Add 30 ml Marsala dessert wine and the mascarpone to the fluffy yolks. Mix just until smooth and combined; avoid overbeating.
Add the whipped cream and gently fold with a spatula until evenly incorporated. Do not use the mixer at this stage; keeping the air in the mixture gives the filling a light texture.
Mix the milk and instant cocoa powder in a shallow bowl. Break the savoiardi biscuits in half and dip each piece very briefly into the cocoa milk, just enough to soften without becoming soggy.
Stand the dipped biscuit halves upright around the inside walls of four serving glasses. Use about two to three biscuits per glass, depending on the glass size; distribute all ten biscuits evenly.
Spoon approximately two tablespoons of mascarpone cream into the centre of each glass. Set a folded kitchen towel on the counter and gently tap the base of each glass against it to settle the cream around the biscuits. Pour a little melted chocolate over the cream.
Add approximately two more tablespoons of mascarpone cream to each glass, or enough to fill it. Smooth the top, then add a thin final layer of melted chocolate. Keep this top layer thin enough to crack easily with a spoon when chilled.
Cover each finished glass with plastic wrap, leaving space so the wrap does not touch the chocolate surface. Refrigerate for at least two hours, until thoroughly chilled and the chocolate has set. Serve cold.
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