Tiramisu Cups

• 6 ounces store-bought crisp ladyfingers
• 1 cup strong coffee
• Mascarpone Filling (recipe follows)
• Mocha Filling (recipe follows)
• 1/2 tablespoon ground espresso, for garnish
• 1 large whole egg
• 3 large eggs, separated
• 1 cup sugar
• 1/2 teaspoon pure vanilla extract
• 16 ounces mascarpone, room temperature
• (makes about 5 cups)
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup cornstarch
• Pinch of coarse salt
• 1 ounce unsweetened chocolate, chopped
• 1 cup half-and-half
• 3 large egg yolks
• 1 large whole egg
• 1 cup hot strong coffee
• 1 tablespoon unsalted butter
• (makes 2 1/2 cups)

1. Set aside 5 ladyfingers; break the remainder into large pieces.
2. To assemble, dip the pieces in the coffee; fit a layer into the bottom of each cup.
3. Cover each with 1/4 cup mascarpone filling.
4. Top with another layer of ladyfingers dipped in coffee; cover with 1/4 cup mocha filling.
5. Garnish each with a dollop of mascarpone filling, half a reserved ladyfinger, and a sprinkling of espresso.
6. In the heatproof bowl of an electric mixer, combine the egg, egg yolks, 1/2 cup sugar, and vanilla.
7. Place over a pan of simmering water; whisk until the sugar is dissolved, about 3 minutes.
8. Transfer the bowl to the mixer; using the whisk attachment, beat on medium-high speed until the mixture is cool, about 5 minutes.
9. Add the mascarpone; beat on low speed to combine.
10. Set aside.
11. Place the egg whites in another heatproof mixing bowl set over a pan of simmering water.
12. Add the remaining 1/2 cup sugar; whisk until it is dissolved, about 2 minutes.
13. Transfer the bowl to the mixer; using the whisk attachment, beat on medium speed until soft peaks form, about 5 minutes.
14. Fold one-third of the egg whites into the mascarpone mixture; fold in the remaining whites.
15. Refrigerate, covered, until ready to use, up to 1 day.
16. Prepare an ice-water bath; set aside.
17. In a large heatproof bowl set over a pan of simmering water, combine the sugar, cornstarch, and salt.
18. Add the chocolate, half-and-half, egg yolks, and egg; whisk until the chocolate is melted, about 3 minutes.
19. Slowly add the coffee, whisking constantly.
20. Cook, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 2 to 3 minutes.
21. Remove from heat; stir in the butter.
22. Place the bowl in the ice bath; stir occasionally until the mixture is cool.
23. Store in an airtight container at room temperature up to 1 day.

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Taken from www.epicurious.com/recipes/food/views/tiramisu-cups-392803 (may not work)