Tiramisu Cups

Yields 20 85ml cups

[Ingredients]

• 400ml whipping cream

• 4 egg yolks

• 100g sugar

• 500g mascarpone cheese

• 1tbsp vanilla essence

• 1/2tbsp rum essence

• 60g Redman cuppuccino powder (from Phoon Huat)

• 2tbsp coffee granules (e.g. nescafe, moccona, boncafe)

• 200ml hot water

• 40ml espresso (e.g. capsule espresso)

• Snow powder (from Phoon Huat)

• Unsweetened cocoa powder

• 14 sponge biscuits (cut into thirds. You will need 40 1/3 biscuits)

[Steps]

1. Combine espresso, hot water, coffee granules and cuppuccino powder together in a heatproof bowl and stir well. Set aside to cool.

2. Whisk yolks and sugar over a pan of simmering water for 5mins to allow sugar to melt.

3. Remove from pan and whisk for another 5mins. Mixture should be thick and pale in colour. Set aside.

4. Whisk cream till soft peaks formed. Set aside.

5. Fold cheese into egg mixture, followed by whipped cream, vanilla and rum.

6. Line worktop with cling wrap and place cups. Dip a piece of biscuit into the coffee mixture and place into the cup. Sponge biscuits soak up liquid like a sponge, so never soak or place them in the coffee for a long time. Dip it in and remove immediately! Just ensure that the biscuit is covered with coffee all over. It will still be hard initially but will soften in a couple of mins' time.

7. Spoon cheese mixture over and tap cups on worktop to flatten the cream. You can add in some dark chocolate chips, buttons, shavings or sieve some cocoa powder over as a bonus, but this step is optional.

8. Repeat the dipping biscuit and tapping cream step. Sieve a layer of snow powder over, followed by a layer of cocoa powder. The snow powder helps to keep the cocoa powder dry and prevents it from turning dark brown.

9. Chill overnight. Serve chilled.

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