Prep 15 m
Cook 15m



    White sponge

    270 gms egg white

    75 gms monk fruit sugar

    180 gms egg yolk

    225 gms all-purpose flour


    Coffee syrup

    250 gms water

    50 gms coffee powder

    75 gms monk fruit sugar

    Tiramisu mix

    500 gms water

    50 gms monk fruit sugar

    180 gms egg yolk

    75 gms mascarpone

    225 gms whipped cream

    9 gms gelatin

    9 gms vanilla essence

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Ingredient Substitution Guide


For making white sponge

To make a fluffy meringue, whisk egg white and monk fruit sugar together.

In a double boiler, mix egg yolk with 75 grams of monk fruit sugar until the sugar melts and the mixture turns light in colour, forming a sabayon (stirred custard sauce).

Fold the two mixtures together, then add flour. Finally, bake the mixture at 180°C for 8 to 10 minutes. Keep it aside.

For making tiramisu mix 

To prepare the coffee syrup, you need to mix all the ingredients and boil them. Keep it aside.

In a seperate sauce pan, boil the water and sugar until they reach a temperature of 118°C.

Then, add the bloomed gelatin followed by mascarpone and vanilla extract. Finally, fold in the whipped cream. Tiramisu mix is ready.

Cut the cake and place it at the bottom of the cup in a single layer; add one spoon of coffee syrup and then add two tablespoons of a layer of cream over the sponge.

Repeat the process for two or three layers, depending on your cup size.

Wrap each cup with cling wrap and place it in the fridge to set for at least three to six hours or even overnight, which is always best.

Before serving, dust each glass with cocoa powder and grate over some dark chocolate. Enjoy your mini tiramisu cups.

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