Mini Tiramisu Cups Recipe

Introduction

Mini Tiramisu Cups are a delightful twist on the classic Italian dessert, perfect for individual servings. These creamy, coffee-soaked treats combine rich mascarpone with espresso-soaked ladyfingers to create an irresistible dessert that’s easy to assemble and sure to impress.

Ingredients

• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup strong brewed espresso (or very strong coffee)
• 2 tablespoons coffee liqueur (optional)
• 2 tablespoons granulated sugar
• 12 ladyfinger cookies

Instructions

1. Step 1: In a large mixing bowl, combine the mascarpone cheese and 1/3 cup granulated sugar. Gently fold together using a spatula until smooth.
2. Step 2: In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form.
3. Step 3: Slowly fold the whipped cream into the mascarpone mixture until fully combined and creamy.
4. Step 4: Brew strong espresso and dissolve 2 tablespoons granulated sugar into it while still warm. If using, stir in the coffee liqueur. Let the mixture cool to room temperature.
5. Step 5: Quickly dip each ladyfinger cookie into the cooled coffee mixture, then layer them at the bottom of individual serving cups.
6. Step 6: Spoon a generous layer of the mascarpone cream over the ladyfingers.
7. Step 7: Repeat the dipping and layering process, finishing with a final layer of mascarpone cream on top.
8. Step 8: Refrigerate the cups for at least 4 hours to allow flavors to meld and dessert to set.

Tips & Variations

• Use freshly brewed espresso for the best, robust coffee flavor; instant coffee is a good alternative in a pinch.
• For a boozy version, add coffee liqueur like Kahlúa, but omit for a kid-friendly dessert.
• Top with a dusting of cocoa powder or chocolate shavings before serving for an elegant finish.
• Swap ladyfingers for sponge cake slices if unavailable.

Storage

Store tiramisu cups in an airtight container in the refrigerator for up to 3 days. Reheat is not recommended as tiramisu is best served chilled. Just give them a gentle stir or let sit at room temperature for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mini tiramisu cups ahead of time?

Yes, preparing them at least 4 hours in advance, or even overnight, allows the flavors to develop and the dessert to set perfectly.

What can I use instead of coffee liqueur?

If you prefer to skip alcohol, simply omit the coffee liqueur. You can also substitute with a coffee-flavored syrup or extra brewed espresso for flavor without the alcohol.

Mini Tiramisu Cups Recipe

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★★★★★

4.5 from 65 reviews

These Mini Tiramisu Cups are a delightful and easy-to-make twist on the classic Italian dessert. Creamy mascarpone cheese blended with whipped cream and sweetened espresso-soaked ladyfingers come together in individual portions, perfect for parties or a special treat. Chilled to perfection, these cups offer rich flavors and a luscious texture that mimics traditional tiramisu with less fuss.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Mascarpone Mixture

• 1 cup mascarpone cheese
• 1/3 cup granulated sugar

Whipped Cream Mixture

• 1 cup heavy cream
• 1 teaspoon vanilla extract

Coffee Mixture

• 1 cup strong brewed espresso (or very strong coffee)
• 2 tablespoons granulated sugar
• 2 tablespoons coffee liqueur (optional)

Base

• 12 ladyfinger cookies

Instructions

1. Prepare the mascarpone base: In a large mixing bowl, combine the mascarpone cheese and 1/3 cup of granulated sugar. Using a spatula, gently fold these ingredients together until well combined and smooth.
2. Whip the cream: In a separate bowl, whip the heavy cream together with the vanilla extract until soft peaks form, being careful not to overbeat.
3. Combine mixtures: Slowly fold the whipped cream into the mascarpone mixture gently until the mixture becomes smooth and creamy without deflating the whipped cream.
4. Prepare coffee soaking liquid: Boil 1 cup of water and remove from heat to cool slightly. Add the brewed espresso and 2 tablespoons of granulated sugar, stirring until the sugar dissolves completely. If using, stir in the coffee liqueur, then allow the mixture to cool to room temperature.
5. Soak ladyfingers: Quickly dip each ladyfinger cookie into the cooled coffee mixture, making sure not to soak them too long to avoid sogginess.
6. Assemble the cups: Place a layer of the soaked ladyfingers at the bottom of each serving cup. Add a generous layer of the mascarpone cream over the ladyfingers. Repeat layers, finishing with a final layer of mascarpone cream on top.
7. Chill: Cover the cups and refrigerate for at least 4 hours to allow the flavors to meld and the dessert to set.

Notes

• For alcohol-free versions, omit the coffee liqueur.
• Use freshly brewed espresso for the best coffee flavor.
• Dip ladyfingers quickly to prevent them from becoming too soggy and collapsing the layers.
• Chilling overnight enhances the flavor and texture even more.
• This recipe is best served cold and eaten within 2 days of preparation.

Keywords: Mini Tiramisu, Tiramisu Cups, Italian Dessert, No-Bake Dessert, Coffee Dessert, Mascarpone Dessert