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Le Chaudron recipe
Verrines de tiramisu
Tiramisu cups
⏱ 30 minServes 8Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)cold mascarpone
4fresh eggsseparated
100 g (3½ oz)superfine sugar
300 ml (1¼ cups)strong espresso, cooled
3 tbspamarettooptional
20ladyfingers
30 g (1 oz)unsweetened cocoa powder
1 tspvanilla extract
- 300 g (11 oz) cold mascarpone
- 4 fresh eggs separated
- 100 g (3½ oz) superfine sugar
- 300 ml (1¼ cups) strong espresso, cooled
- 3 tbsp amaretto optional
- 20 ladyfingers
- 30 g (1 oz) unsweetened cocoa powder
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the cooled espresso with the amaretto in a shallow dish for dipping.
- Separate the eggs and whisk the yolks with the sugar and vanilla until pale.
- Gently whisk in the cold mascarpone until smooth.
- Whip the whites to stiff peaks and gently fold them in.
- Break the ladyfingers in half and dip them quickly in the coffee without soaking them through.
- Put a layer of ladyfingers in each glass and pipe over a layer of cream.
- Repeat for 2 layers, chill for 4 hours and dust with cocoa to serve.
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