Blender Tiramisu Mousse Cups with Espresso and Cocoa

By Sprig Originals ✓ · cooked up in Sprig

All the flavour of tiramisu with none of the fuss: the blender whips cold mascarpone, cream and instant espresso into a thick, silky mousse in under a minute. Layered over crushed ladyfinger crumbs and dusted with cocoa, it's a no-bake Italian dessert you can put together while dinner plates soak.

Ingredients

• 12 crisp ladyfinger cookies (savoiardi)

• 2 tsp instant espresso powder
• 3 tbsp cold water
• 8 oz mascarpone, cold
• 3/4 cup cold heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 pinch fine salt
• 1 tbsp unsweetened cocoa powder, for dusting

Instructions

1. Break the ladyfingers into the blender or food processor and pulse 5 or 6 times into coarse, sandy crumbs. Divide about three-quarters of the crumbs among 4 small glasses or bowls, pressing lightly to make a base; tip the rest into a small dish and set aside for the top. Wipe the blender jar dry.
2. In a cup, stir the instant espresso powder into the cold water until fully dissolved. Pour it into the blender jar, then add the cold mascarpone, cold heavy cream, powdered sugar, vanilla and salt.
3. Blend on low speed for 20 to 30 seconds, stopping once to scrape down the sides, until the mixture is smooth and thick enough to hold a soft ribbon on the blades. Stop as soon as it thickens — another 15 seconds of blending will turn it grainy.
4. Spoon or pour the mousse over the crumb bases, filling the glasses. Chill at least 30 minutes (up to 24 hours) to firm up, then dust generously with cocoa powder and scatter the reserved crumbs over the top just before serving.

Chef's tips

Nutrition (per serving, estimated)

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