Tiramisu in a Cup


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Refrigerated overnight, the many flavors of this tiramisu blend together beautifully.

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  • 1/4 C. semi-sweet chocolate chips
  • 3/4 C. lowfat ricotta cheese
  • 1 Tbs. sugar, or to taste
  • 12 ladyfingers
  • About 1/2 C. espresso (or brewed strong, black coffee), at room temperature

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Place the chocolate chips in an electric spice grinder or a blender and in a few short spurts - grind them to a coarse meal. (You can also chop the chocolate by hand.) Place the ricotta in a medium-sized bowl. Add the sugar and mix it in with a fork or a small whisk. Spoon about 2 Tbs. of the sweetened ricotta into each of two 6-oz. ramekins. Sprinkle about 1 Tbs. of the ground chocolate over the ricotta. Lay 3 ladyfingers on top of the chocolate. (It's okay if they overlap.) Sprinkle the ladyfingers with 1 to 2 Tbs. of the espresso. Repeat the layers: cheese, chocolate, ladyfingers, espresso. Add a final dab of cheese, and sprinkle the top with a little more chocolate for a finished look. Wrap each ramekin tightly in plastic wrap, and refrigerate for a minimum of 4 hours (preferably overnight) to let the layers meld. Serve cold.

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