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Crispy Tiramisu Cups Recipe Easy Homemade Dessert with Crunchy Shallot Topping

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A fresh twist on classic tiramisu featuring espresso-soaked baked ladyfingers layered with mascarpone cream and topped with a crunchy caramelized shallot topping for a delightful texture contrast.

Ingredients

Scale
  • 20 ladyfingers (Savoiardi recommended)
  • 1 cup (240 ml) strong brewed espresso, cooled
  • 8 oz (225 g) mascarpone cheese, softened
  • 1 cup (240 ml) heavy cream, chilled
  • ½ cup (100 g) granulated sugar
  • 1 tsp vanilla extract
  • Unsweetened cocoa powder (for dusting)
  • 3 medium shallots, thinly sliced
  • ¼ cup (30 g) all-purpose flour
  • ½ cup (120 ml) vegetable oil (for frying)
  • Salt (to taste)

Instructions

  1. Prepare the Shallot Topping: Thinly slice the shallots and toss them lightly in all-purpose flour. Heat vegetable oil in a small skillet over medium heat until shimmering (about 350°F / 175°C). Fry the shallots in batches until golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to transfer the shallots to a paper towel-lined plate and season with salt. Set aside to cool completely.
  2. Bake the Ladyfingers for Crispiness: Preheat oven to 350°F (175°C). Arrange ladyfingers on a baking sheet in a single layer. Bake for 8-10 minutes until firm and slightly golden but not burnt.
  3. Whip the Mascarpone Cream: In a large bowl, beat mascarpone cheese, ¼ cup (50 g) sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream with remaining ¼ cup (50 g) sugar until stiff peaks form. Gently fold whipped cream into mascarpone mixture until light and airy.
  4. Assemble the Cups: Quickly dip each baked ladyfinger into cooled espresso (about 1 second per side). Place one soaked ladyfinger at the bottom of each serving cup. Spoon a generous layer of mascarpone cream over the ladyfinger. Repeat layering if cups are tall enough, finishing with cream on top.
  5. Add the Finishing Touch: Dust each cup with unsweetened cocoa powder through a fine mesh sieve. Generously top each cup with the crunchy shallot topping.
  6. Chill and Serve: Refrigerate cups for at least 2 hours before serving to allow flavors to meld and cream to set. Shallot topping can be added a couple of hours ahead or just before serving for maximum crispness.

Notes

Keep an eye on shallots while frying to avoid burning. Use a quick dip for ladyfingers to maintain crispness. Whip cream to stiff peaks for best texture. Use room-temperature mascarpone for smooth blending. Fry shallots in small batches to keep them crispy. Add shallot topping just before serving for maximum crunch or up to a couple of hours ahead.

Nutrition

Keywords: tiramisu, crispy tiramisu cups, shallot topping, easy dessert, homemade tiramisu, espresso dessert, mascarpone dessert, crunchy dessert

Find it online: https://avabake.com/crispy-tiramisu-cups-recipe-easy-homemade-dessert-with-crunchy-shallot-topping/