Easy Strawberry Tiramisu Minis

Who doesn’t love tiramisu? Authentic recipes always call for raw eggs, but for safety reasons, I’ve been making it without for years. I honestly don’t even miss them. I almost named this recipe 5 minute tiramisu because its a complete shortcut and takes about that much time to make. If you want to up the authenticity you may add a splash of marsala wine to the coffee for dipping the Savoiardi biscuits. I love using mini mason jars but you could also use disposable plastic cups or small drinking glasses.

Makes 8 1/2 cup servings or 4 1 cup servings

1 cup mascarpone cheese

2 tablespoons plus 1 teaspoon sugar

3/4 cup whipping cream

1 cup strawberries washed, hulled and sliced

1 cup brewed coffee or espresso

10 Savoiardi biscuits

Brew the coffee adding one teaspoon of sugar while it’s hot so that it dissolves. Let cool completely

Whip the cream until it forms soft peaks. Set aside. Beat the mascarpone with the sugar for about one minute. Add the whipped cream to the mascarpone and mix gently to combine.

To make life easier fill a piping bag or a ziploc type bag with the mascarpone filling cutting one of the corners off. This makes assembly a breeze. Have all your components ready to go and your cups lined up. Break a cookie up into 2 or 3 pieces (OR whichever size fits your cups). Dip the cookie in the cooled coffee for a second. You don’t want them soaked. Lay at the bottom of the cup. Top with some filling then strawberry slices and repeat. Store up to 3 days in the fridge.

Variations:

Chocolate: add 1 tablespoon cocoa powder to the mascarpone and beat with the sugar. Dust the top with cocoa powder or chocolate chips.

Double Espresso: add 1 teaspoon instant espresso powder to the mascarpone and beat with the sugar.