Tiramisu in a Glass: Layers, Coffee, and the Day-Before Rule
In our Como cooking class we build tiramisu in small glasses. It keeps the layers clean, controls portions, and makes the texture consistent for every guest.
The ingredients stay simple
We use mascarpone, eggs, sugar, vanilla, savoiardi (ladyfingers), coffee and cocoa. No shortcuts. The result depends on technique and timing.
Start with a thin base of cream
Pipe a small amount of cream on the bottom of the glass first. This stops the first layer of savoiardi from sticking and it makes the final bite cleaner.
Use the piping bag properly
Press from the top of the bag, not from the middle. When you squeeze in the centre you lose control and you push air in the wrong way.
In class we keep things practical: fewer tools, less mess, more focus. If we use a board for a messy step, we keep it separate.
Coffee and savoiardi: control, not flooding
Dip quickly. The goal is flavour and moisture, not soggy biscuits. If you soak too long, the layer collapses and the glass turns into a single soft block.
Finish with cocoa, generously
Cocoa is the final layer for aroma and balance. We go generous, because you should taste it.
The day-before rule
The best tiramisu is made the day before. Resting overnight gives the cream time to settle and the layers time to bond. If you make it the same day, it still works, but it will never be as stable and even.
Key takeaways
- Pipe a thin cream base first.
- Squeeze the piping bag from the top for control.
- Dip savoiardi fast: flavour without flooding.
- Overnight rest is the difference between “good” and “clean”.
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Make tiramisu with us in Como
Join a small-group class near Como old town. Chef-led, hands-on, with English and French spoken in class.
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