Tiramisù in a cup 

Today I propose my tiramisù in the a cup. The tiramisù in the cup is of a unique goodness and I also tell you that it is special because its mascarpone cream is cooked so without fear of raw eggs. The tiramisù in the cup is prepared like the classic, with ladyfingers soaked in coffee, mascarpone cream in this case cooked and cocoa, the difference is that this tiramisù is ready to be enjoyed without having to cut the portions, it keeps very well even for 3 days stored in the fridge and remains softer and creamier. 

What more can I tell you than to try it? 

Success assured. 

Ingredients

250 g ladyfingers

200 g coffee

500 g mascarpone (For the cream)

40 g egg yolks (2 yolks for the cream)

20 g cornstarch (For the cream)

90 g sugar 

Preparation

Prepare the mascarpone cream; Put the egg yolks with the sugar in  an electric mixer and beat them for at least 5 minutes. Add the mascarpone and cornstarch, knead for another 5 minutes. Transfer the mixture to a pot and cook, stirring until it thickens, let it cool. (Unlike other traditional creams, this one needs more time to thicken so with a little patience it will thicken). Prepare the coffee, sweeten it to taste and mix it, with a little milk. Now start composing the cups; Put a tablespoon of cream on the bottom, make a layer of ladyfingers breaking them and soaking them one by one in coffee, put 2 tablespoons of cream, level it and repeat with soaked ladyfingers and cream. Continue composing all the cups until the ingredients are exhausted, finishing with mascarpone cream and sprinkled cocoa, place them in the fridge for about 1 hour: After enjoy them.

If you’re an avid coffee drinker, then you likely already know that the tart, bright flavors that make coffee so addicting are also what make it so acidic. Acidic coffee isn’t necessarily a bad thing, but if you already deal with acid reflux, heartburn, dental issues, or even just a sensitive stomach, simply buying the best coffee in the world won't save you.

Regardless of what the problem may be, you don’t need to swear off coffee just because you’re struggling with the acidity. Many coffee manufacturers have begun making low acid coffee, and here’s everything you need to know about the best low acid coffee around and even how to lower coffee’s acidity yourself. 

Coffee Acidity vs. Coffee Acids

Coffee Acidity

When coffee experts (and critics) talk about “coffee acidity,” they’re usually not referring to the actual acids in your favorite cup of joe. Most of the time, they’re talking about flavor notes and the quality of the coffee bean, not the actual acid content. Manufacturers might describe their beans as “acidic” because they have certain flavor profiles even if the actual acid content isn’t high. 

Coffee Acids

A certain brand of coffee could have a higher acid content even if it’s not labeled as “acidic.” Most regular coffee brews contain around thirty different acids, many of which are the same acids you’ll find in citrus fruits. On the pH scale (the acidic range from 0 to 7 for neutral), coffee comes in at around 4.85 to 5.10, so your java may be more acidic than milk but less than a cup of tomato juice. Not everyone may have a bad reaction to the acids in coffee, but if you have acid reflux flare-ups after a glass of fruit juice or an orange, you could be sensitive to the acids in your coffee too.  

What Types of Acids Are in Coffee?

While coffee may have around thirty different acids, there are only nine major ones that are likely to affect the flavor profile or cause an adverse reaction. While many people search for acid free coffee, some acids are essential for the development of the bean and the flavor of the end cup of coffee.

Chlorogenic Acid

Quinic Acid

Citric Acid

Acetic Acid

Lactic Acid

Malic Acid

Phosphoric Acid

Linoleic Acid

Palmitic Acid

There’s a reason why you can tolerate some coffee roasts just fine and others seem to trigger your sensitive stomach and it has to do with acidity. Regardless of where the bean is grown, certain coffee bean species are more acidic than others. Even though they’re grown at higher elevations, many people find that certain types of Arabica coffees don’t have a strong acid flavor which is because Arabica beans don’t contain as many chlorogenic acids in their chemical makeup. However, some varieties, like SL-28 beans grown in Kenya, are specifically known for a naturally higher acid content.  

Putting salt in coffee may not be the first thing you think of when you’re trying to lower your java’s acidity, but it does work. Before you brew, just add a dash of salt to your grounds, not only should this help the tangy, acid flavor, but it may even bring out the natural sweetness of your beans too.