Direction

1. In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with an electric hand mixer and whisk attachments, whip cold egg yolks until they thicken and turn a pale yellow, 3-5 minutes.
2. Continue whisking and add sugar until fully mixed, approximately 1 minute. Add softened mascarpone and continue to beat until shiny, smooth and fully combined. Add vanilla. Set aside.
3. Arrange 12 wine glasses or other small dishes. Set aside.
4. Place 3-4 pieces of lady finger cookies at the bottom of each glass. Top with a tablespoon of espresso, then a heaping spoonful of custard.
5. Repeat the layering with lady fingers, espresso and custard.
6. Cover tiramisu cups tightly with plastic wrap and refrigerate a minimum of 3 hours, but up to 12 hours.
7. Before serving, garnish with whipped cream and dusting of cocoa powder and fresh berries.