Authentic Italian Tiramisu “Bubble Tea”

Cook the pearls according to the package instructions, a process that typically takes 30-40 minutes. Once fully cooked, combine them with brown sugar syrup.

In a bowl large enough to fit the ladyfingers, brew your coffee (espresso is preferable in this case) and set it aside to cool.

In a metal bowl, combine egg yolks and powdered sugar, whisking until well combined. Place the bowl on top of another bowl of hot water, continuing to whisk until the mixture achieves a pale and thick consistency. This process should take around 5 minutes.

Remove the yolk mixture from the hot water bath and add mascarpone cheese along with 1 tbsp of rum. Whisk the mascarpone mixture until it becomes creamy and soft.

Pour the cooked pearls into the bottom layer of the plastic cups.

Mix 1 tbsp of rum into the cooled brewed coffee. Spread the filling over the pearls. You can use a piping bag to assist.

Depending on your container's size, break the ladyfingers in half. Dip each ladyfinger quickly into the coffee mixture on both sides and arrange them in an even layer over the filling. Repeat the process, alternating between ladyfingers and filling until reaching the top of each cup.

Dust cocoa powder over the tiramisu. For a finishing touch, insert a chocolate cookie straw into each mini cup to resemble an actual bubble tea.