Step 1: Prepare the Coffee Mixture

Combine 1 cup (250ml) of freshly brewed strong coffee, 1/4 cup of icing sugar, and 2 tablespoons of coffee liqueur (optional) in a measuring jug. Stir until the icing sugar is fully dissolved. Reserve 3 tablespoons of this mixture for later use in the cream.

Step 2: Soak the Ladyfingers

Arrange 8 ladyfinger biscuits in a shallow dish. Pour the remaining coffee mixture over the biscuits, ensuring they are well-soaked. Set aside for 15 minutes to allow them to absorb the liquid.

Step 3: Prepare the Cream Mixture

In a mixing bowl, beat 1 cup of whipping cream until soft peaks form. Add 250g of mascarpone cheese, 1/2 cup of sifted icing sugar, and the 3 tablespoons of reserved coffee mixture to the whipped cream. Gently mix until the cream mixture is smooth and well combined.

Step 4: Assemble the Tiramisu Cups

Take each soaked ladyfinger biscuit, break it in half, and press the pieces down into the bottom of each of the four serving glasses, ensuring an even layer. Spoon half of the prepared cream mixture evenly over the ladyfinger layer in each glass. Repeat the layers: add another layer of broken ladyfinger biscuits, followed by the remaining cream mixture, spreading it evenly to the top of each glass.

Step 5: Chill and Serve

Gently dust the top of each Tiramisu cup with cocoa powder. Place the Tiramisu cups in the fridge to chill for at least 2 hours, or preferably overnight, to allow the mascarpone mixture to set and the flavors to develop. Serve chilled.

• Use strong coffee for a pronounced flavor.

• Chill for at least 2 hours, preferably overnight, for best setting and flavor development.

• Use espresso, percolated, or instant coffee.

• Use Kahlua or other coffee-flavored liqueur, or a splash of brandy or sherry.