Martha Stewart has a recipe for strawberry jam cakes, which are baked in muffin tins to make individual portions. Icebox tiramisu is an unbaked cake that is assembled in dessert cups or glasses for individual cakes.
For strawberry jam cakes, beat 1/2 cup softened butter with 3/4 cup sugar and 1 teaspoon orange zest. Add 2 egg yolks individually, beating until creamy. In a separate bowl, sift together 1.5 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt. Alternate adding the flour mixture and 1/4 cup milk to the butter.
Whisk 2 egg whites until soft peaks form. Fold the egg whites into the batter. Divide half the batter evenly into a greased six-cup muffin tin. Make an indentation in each, and spoon 1 tablespoon strawberry jam into each. Top the cups with the remaining batter. Bake at 350 degrees for 30 minutes.
For icebox tiramisu, whip 2/3 cup whipping cream. Add 3 teaspoons confectioner's sugar and 1 teaspoon vanilla. Continue whipping until the cream sets. Mix 1/3 cup espresso and 1/3 cup Kahlua in a separate bowl.
Place a chocolate wafer cookie in the bottom of four dessert cups and spoon 2 teaspoons of the espresso mix over each. Grate semi-sweet chocolate over the top, and then top with 1 teaspoon of the whipped cream. Repeat the whole process for five layers total. Refrigerate for two hours.