Prepare the coffee, place it in a shallow bowl and stir in 2 tablespoons of brandy. Snap the sponge fingers in half and set aside.
Beat the cream until soft peaks form (you can do this using either an electric mixer or whisk).
In another bowl whisk together the ricotta, icing sugar and 2 tablespoons of brandy until thoroughly combined.Gently fold in the cream.
To assemble the tiramisu cups briefly dip the sponge fingers in the coffee (for approx. 3 seconds) and arrange in a single layer at the bottom of your cup. Spoon a little ricotta mixture on top (about 1.5 tablespoons) and cover with another layer of sponge fingers dipped in the coffee.Sprinkle over some grated chocolate.
Cover with another layer of ricotta mixture, dust with a little cocoa (I use a small fine mesh sieve to do this), scatter chocolate shavings over the top and chill for at least 30 minutes before serving.I also decorated each of my tiramisu cups with a piece of Italian chocolate-and-vanilla sponge finger but this is optional.
I used Italian sponge fingers (savoiardi) for decoration only but you could also use them instead of ordinary sponge fingers to create layers in these tiramisu cups.
I recommend using good quality dark chocolate (65-70% cocoa solids). You can grate it using a box grater or vegetable peeler.
Make sure the coffee is cold before making the dessert.
It is important to dip the sponge fingers in the coffee mixture briefly (approx. 3-4 seconds), otherwise they might become completely soggy or even disintegrate before you’ve had a chance to place them in your cups. Having said that you might prefer a little more moisture in your sponge fingers so perhaps dip a couple of them in the coffee for 2 seconds longer as a test (before making the recipe).
The amount of sponge fingers is approximate as it will depend on the shape and size of your cups as well as personal preference. I used approx. 5 sponge fingers for each cup.
Refrigerate for at least 30 minutes before serving. Consume within 3 days. Keep refrigerated.