Tiramisu Cups

Prepare the coffee:

1. Brew the espresso or a strong coffee, using about twice the amount of coffee grounds if using regular coffee. Pour into a bowl and let it cool slightly. Once cooled, stir in 2 tablespoons of Amaretto.1 cup coffee or espresso + 2 tablespoon Amaretto

Prepare the mascarpone mixture:

1. Whip the heavy cream until soft peaks form. Add the vanilla extract and gradually start adding the sugar while continuing to beat until the heavy cream is stiff.1¾ cups heavy cream + ½ cup granulated sugar + 1 teaspoon pure vanilla extract
2. Mascarpone mixture: In another bowl, gently stir the mascarpone and the remaining 10 tablespoons of Amaretto until smooth. Don't overmix or the mascarpone will become runny. Gently fold the whipped heavy cream into the mascarpone mixture.2 cups mascarpone + 10 tablespoon Amaretto
3. Fill the mixture into a piping bag fitted with a large nozzle (alternatively, use a spoon).

Assemble tiramisu jars:

1. First layer: Pipe some of the mascarpone cream into the jars.
2. Second layer: Break each ladyfinger into three pieces. Dip them for just a moment into the coffee and place them into the jars. Cover them with more mascarpone mixture.18 ladyfingers
3. Third layer: Add another broken and soaked ladyfinger on top and cover with more mascarpone.
4. Refrigerate tiramisu jars: Cover the jars with their lids or plastic wrap and refrigerate for at least 8 hours.
5. Sieve the unsweetened cocoa powder on top before serving.2 teaspoons unsweetened cocoa powder