Remove it from the fridge and give it a whisk or use an electric mixer to bring back the creaminess, then gently fold in a little mascarpone at a time until smooth. If the mixture is too thick then add a small amount of fresh cream. If making a layer with whipped cream then whip the cream until stiff peaks form.

Assemble the tiramisu: In a small bowl, combine the coffee and alcohol. Quickly dip each ladyfinger into the mixture (don’t allow to soak) then place in an even layer on the bottom of an 8 by 8-inch baking dish. Push in and break up any ladyfingers as necessary to create an even layer.

Place metal bowl and whisk into freezer for about 15-20 minutes. Remove bowl and whisk from freezer, add whipping cream to bowl and whip with mixer until stiff peaks form, about 5-7 minutes. Fold whipped cream into mascarpone mixture. Spread mixture evenly over the cooled cake and sprinkle cocoa over topping. Break the ladyfinger with your fingers in three pieces and add it to the bottom of the cup. Add 2-4 tablespoons of the cream, and top it with banana rounds. Repeat the layers until you reach the cup’s top, with cream being the last. Sprinkle some cocoa powder on top. Refrigerate Tiramisu Cups.
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Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners. Beat butter and sugar until light in color and fluffy, about 2-3 minutes. Add vanilla extract and sour cream and mix until well combined. Add egg whites in two batches, mixing until well combined.
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how to thicken tiramisu cream