Tiramisu Parfaits are a fun-sized way to serve this classic, much loved Italian dessert. Having a good tiramisu recipe in your dessert arsenal is a must and this one is sure to be a new favorite of yours.
I love parfait desserts because they're typically make-ahead friendly and only call for easy & simple ingredients. These tiramisu parfaits are no different. I love coming up with recipe ideas that are great for hosting and these are at the top of that list! You don't even need fancy glasses to serve these in, whatever you have will do because everyone will be focused on how decadent they are! And there's something special about serving individualized desserts that make people feel like it was made specially for them. Think of how impressive you'll look when you come out with a handful of these to give out to your guests 🙂
A couple of notes regarding this recipe:
- Tiramisu is best enjoyed after it's been chilled. You can assemble these parfaits and eat them right away. However, they are much better once they've had time to chill in the refrigerator for at least 2 hours. This recipe can easily be made the day before and set up to chill in the refrigerator over night and enjoyed the next day.
- This recipe makes (4) 5 ounce glasses of parfaits, so take the serving glass of your choice into consideration. The recipe can easily be doubled to accommodate more servings.
- 1 cup strong brewed coffee cooled to room temperature
- splash of rum optional
- 12 lady fingers cut in half
- 8 ounces mascarpone cheese room temperature
- 2 teaspoons vanilla extract
- 2 egg yolks
- ¼ sugar
- ½ cup heavy cream
- cocoa powder sifted for garnish
- Brew the coffee and pour it into a shallow bowl, add a splash of rum if desired. Set aside and assemble to other ingredients while the coffee cools. Take the 12 lady fingers and put them in groups of 3, cut the lady fingers in half (along the width) so you end up with 6 smaller lady fingers for each glass. Pour the heavy cream into a small bowl and beat it on medium speed for about 3 to 4 minutes, until stiff peaks form. Set the whipped cream in the refrigerator to stay cool.
- In a separate bowl beat the mascarpone cheese on medium speed using a handheld mixer for about 1 or 2 minutes. Add in the vanilla extract and beat until combined. Set aside the mascarpone mixture aside and whip off the beaters.
- Set up a double broiler: take a regular size sauce pan and fill it up about half way with water and put on low-medium heat, just to reach a simmer or a soft boil. Combine the eggs and sugar in a heat safe bowl and beat the two together using a hand mixer until they have doubled in size and are pale in color and fluffy, about 3 to 5 minutes. Then place the bowl with the egg/sugar mixture over the saucepan and use a spatula or whisk to continue stirring the mixture as it heats, do this for about 5 to 7 minutes. Test the mixture with a food thermometer, the mixture should get up to 155 degrees. Remove the bowl from the sauce pan and pour the egg/sugar mixture into the bowl with the mascarpone cheese. Beat the two mixtures together until combined, about 1 to 2 minutes. Remove the whipped cream from the refrigerator and add it to the mascarpone/egg/sugar mixture. Fold in the whipped cream until thoroughly combined.
- Assemble the parfaits: lightly dip 3 of the lady fingers in the coffee, just enough so the lady fingers absorb the coffee but don't get soggy. They do get soggy quickly, so don't let the lady fingers soak long in the coffee, as soon as you dip each cookie in the coffee, take it out. Place the soaked cookies in the bottom of the glass. This is your first layer. Spoon some of the cream mixture over the lady fingers, making a 2nd layer. Repeat one more time with 3 soaked lady fingers and another layer of the cream mixture. Repeat this process for the remaining glasses. Allow parfaits to chill in the refrigerator at least 2 hours before serving. Sift cocoa powder over the top layer when ready to serve.
- If making these ahead of time, wrap the top of the glasses in plastic wrap and allow them to chill in the refrigerator for a few hours or over night. When ready to serve simply remove the plastic wrap and sift cocoa powder over the top layer.