Ingredients

• Ladyfingers
• Coffee Syrup
• Mascarpone (or cream cheese mousse)
• Cacao Barry Cocoa Powder
• Cacao Barry Cocoa nibs

   

Directions

1. Cut ladyfingers to line the bottom of the Ivory or Dark Angelo Cups
2. Brush ladyfingers with coffee syrup.
3. Pipe mascarpone or cream cheese mousse on top of ladyfingers.*
4. Powder the top partially with cocoa powder.
5. Decorate the cup with Cocoa Nibs and Marbled Curled Shavings.
    

To make this tiramisu cup a plated dessert:

1. Add a smear of coffee ganache onto plate.
2. Add a quenelle of coffee gelato.
3. Add a fine line of chocolate coffee streusel crumbs.
4. Place tiramisu cup at the end of crumb line.
5. Serve!

*The Callebaut White Chocolate Mousse Mix is perfect for this dessert with 1-teaspoon of coffee extract added. You can also add the mascarpone cheese into the mousse mix.