RCI-DS.001.0568.001
Tiramisu in a Glass
A different tiramisu with apricot compote.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- cups of espresso coffee ready4 small
- almond biscuits8 unit
- apricot compote250 g
- 250 g
- ½ cup
- 1 unit
- 400 g
- espresso coffee or cocoa powder1 unit
Method
1
In a mixing bowl, beat the cream cheese until smooth and lump-free, then add powdered sugar and vanilla extract, mixing until fully combined.
3 minutes
2
In a separate chilled bowl, whip the heavy cream until soft peaks form, being careful not to overwhip.
4 minutes
3
Gently fold the whipped cream into the cream cheese mixture using a spatula until the mixture is light, airy, and fully blended.
2 minutes
4
Prepare a tall glass and add your first layer by spooning or piping a portion of the cream mixture into the bottom of the glass.
2 minutes
5
Add a middle layer of your choice, such as espresso-soaked ladyfinger crumbles or a drizzle of strong cooled espresso, on top of the cream layer.
2 minutes
6
Pipe or spoon another generous layer of the cream mixture on top to create a distinct visual layering effect in the glass.
2 minutes
7
Dust the top generously with unsweetened cocoa powder using a fine sieve for an even, elegant finish.
1 minutes
8
Refrigerate the assembled glass for at least 30 minutes before serving to allow the layers to set and the flavors to meld together.
30 minutes