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1
Brew the espresso & coffee separately, let it cool down to room temperature, if you don't have Irish cream flavored coffee you can add 3-4 Tsp of Bailey's at this stage.
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2
In a bowl beat the egg whites with a pinch of salt until they get stiff. Add half the sugar at this stage, keep beating by scraping the sides.
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3
In a separate bowl, beat the egg yolks with the remaining sugar till the mix gets stiff and make sure to scrape the sides. Fold in the mascarpone cheese at this stage along with whipped cream keep beating till you get a consistent mixture.
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4
Mix the ingredients of both the bowls & give them a whip again.
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5
To prepare Tiramisu cups: take a spoonful of the mascarpone mix into each cup.
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6
Soak each ladyfinger in the our coffee mix mixture for 5-10 seconds, until completely wet & break 'em in halves, now layer them over the mascarpone mix in each cup. We'll end up using two ladyfingers per cup.
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7
With mascarpone mix on the top now we will grate a generous amount of chocolate over each cup and refrigerate at least 4 hours, and preferably overnight.
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8
Right before serving, we will top each cup with cocoa powder & dry instant coffee.
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9
To Prepare the Tiramisu cake:
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10
Take 4 Lady fingers dip them in coffee syrup & take out quickly, these won't be fully soaked. Lay them next to each other & now you can pour some coffee on top with spoon.
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11
You can use a cake ring to cut into a circle and put the bits back on the layer.
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12
Over the first layer of lady fingers now put 2 spoons full of Mascarpone mix & spread evenly.
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13
Add another layer of 4 lady fingers dipped in coffee, spread some mascarpone mix.
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14
To cover the edges, we will cut our Lady fingers in half & start placing them on the sides (we won't dip these in coffee).
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15
Now let us grate a generous amount of chocolate on the top & leave in refrigerator for at least 4 hours, preferably overnight.
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16
Right before serving, we will top the cake with some cocoa powder & dry instant coffee.
