Biscotti Bite Tiramisu Cups
Biscotti bites dipped in cold espresso and layered with whipped mascarpone in individual glasses. Build them in the morning and dust with cocoa just before they go to the table.
- Prep
- 25 min
- Total
- 25 min
- Serves
- 6
Ingredients
Makes 6 glasses. Needs at least 4 hours in the fridge.
- ThinSlim 1 bag ThinSlim Foods CooKETOs Biscotti Bites Chocolate Chip
- 1 cup strong brewed espresso or coffee, fully cooled
- 1 tbsp dark rum or 1 tsp rum extract, optional
- 8 oz mascarpone, at room temperature
- 1 cup heavy cream, cold
- 1/4 cup powdered sweetener of your choice
- 1 tsp vanilla extract
- A pinch of salt
- Unsweetened cocoa powder, for dusting
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Made with ThinSlim. Figures are the product label, not the finished dish.
ThinSlim
CooKETOs Biscotti Bites Chocolate Chip
$6.49
- Per
- about 8 cookies (32g)
- Calories
- 160
- Net carbs
- 1g
- Protein
- 4g
- Fiber
- 3g
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Method
- Stir the coffee and rum together in a shallow bowl and let the mixture cool completely. Warm liquid softens a dipped cookie faster than you can react to it.
- Beat the mascarpone with the sweetener, vanilla and salt just until smooth. Stop the moment it comes together, because mascarpone tightens and can split under a mixer.
- In a separate bowl, whip the cold cream to soft peaks.
- Fold the whipped cream into the mascarpone in two additions, cutting down through the middle and lifting rather than stirring in circles.
- Dip the biscotti bites into the coffee one at a time. Dip one, break it open and look at the center before you commit to the rest, since a drier cookie needs a longer soak than a soft one.
- Lay a layer of soaked bites in the bottom of six glasses or ramekins, breaking pieces to fill the gaps.
- Spoon over a third of the cream, add a second layer of soaked bites, then more cream. Finish with cream and smooth it flat with the back of a spoon.
- Chill at least 4 hours so the cookie layers soften and the cream sets against them.
- Dust with cocoa through a fine sieve right before serving. Cocoa dusted hours ahead goes damp and patchy.
Tips
This is technique guidance rather than a tested batch, so use the dip times as a starting point and judge by the cookie in your hand.
Have the coffee properly cold before you start dipping. Temperature changes soak time more than anything else here.
Fold the cream into the mascarpone rather than beating the two together. Once mascarpone splits there is no bringing it back.
If the glasses look loose when you finish assembling, give them longer in the fridge rather than more cream. Time is what firms this dessert; extra cream only makes it taller.
Have the coffee properly cold before you start dipping. Temperature changes soak time more than anything else here.
Fold the cream into the mascarpone rather than beating the two together. Once mascarpone splits there is no bringing it back.
If the glasses look loose when you finish assembling, give them longer in the fridge rather than more cream. Time is what firms this dessert; extra cream only makes it taller.