I rarely make desserts that I don’t share with my children, but these caffeinated, boozy little treats are the ultimate mommy treat. Rich mascarpone cream is sandwiched between amaretto and coffee infused lady fingers and topped with cocoa and dark chocolate curls for a perfectly traditional tiramisu. The best part? These babies are individually portioned in lovely Weck cups for instant “mommy time,” any time.

The key to a lovely looking parfait is clearly defined layers. Traditionally, tiramisu is prepared in a large pan and sliced after chilling, so the look inside the pan is more of an after thought. However, for beautiful layers in a glass jar, I highly recommend using a piping bag for assembling the mascarpone cream. You don’t need to be a piping expert here; the bag just allows you to easily portion the cream without smearing it all over the jars’ glass sides. Adding an extra layer of dusted cocoa powder also helps to create those defined layers.

I also think it’s very important to soak the lady fingers for just the right amount of time. 5-10 seconds should do the trick. You want the entire lady finger covered, but you do not want the cookie to disintegrate before you get it in the dessert.

Finally, these tiramisu cups taste best after setting up in the refrigerator for 12-24 hours. The coffee and liquor flavors will meld and the cream will chill creating a much more balanced and beautiful combination of textures and flavors. If you can help yourself, I recommend chilling for at least 12 hours before enjoying.

Tiramisu Cups- Makes 8-10

Equipment:

• Handheld electric mixer

• Large piping bag

• Small seive

• Small glass cups or jars (such as these by Weck)

• Vegetable peeler

Ingredients:

• 4 egg yolks

• 1/2 cup sugar, divided

• 3/4 cup heavy cream

• 1 8oz. container full fat mascarpone

• 1 1/2 cups strong coffee or espresso, at room temperature

• 2 TBS. amaretto, rum, or kahlua

• 1/4 cup unsweetened cocoa powder, for dusting

• 1 7oz. package lady fingers

• 2 oz. dark chocolate, at room temperature

• Fresh mint and espresso beans (optional for garnish)

Method:

1. In a large mixing bowl combine the egg yolks and 1/4 cup of sugar. Use the electric mixer on medium high speed to beat the yolks for a few minutes until very pale and about doubled in size. Set aside.

2. In a medium mixing bowl, combine the heavy cream and remaining 1/4 cup sugar. Use the electric mixer again to beat the cream on high speed until firm peaks form, about 3-5 minutes. Add the mascarpone to the cream and mix on high again until fully blended and medium peaks form.

3. Using a rubber spatula, fold the mascarpone mixture by hand into the egg yolks. Continue folding until fully combined. Place the mascarpone in a large piping bag, and store in the refrigerator until you are ready to assemble.

4. In a shallow dish combine the coffee and liquor. Begin the assembly by using the small sieve to dust a good layer of cocoa powder on the bottom of each of the Weck jars. Then cut a lady finger in half using a sharp knife. Cut one of those halves in half again the long way. Dip each lady finger piece into the coffee fully for 5-10 seconds. Place the lady fingers (with the full half in the middle of the jar) on the bottom of the Weck jar. Then pipe a good layer of mascarpone over the lady fingers in the jar. Next dust cocoa powder over the mascarpone. Repeat this one more time per jar (for a total of two layers of lady fingers and two layers of mascarpone).

5. Finish the assembly with an additional layer of cocoa powder. Use the vegetable peeler to peel off dark chocolate shavings and curls onto the top of the tiramisu. Chill in the refrigerator for 12-24 hours prior to serving. Garnish with espresso beans and mint if desired.

Recipe adapted from the New York Times