Mini Tiramisu Cups
These adorable mini tiramisu cups are perfect for satisfying a sweet tooth without the temptation of leftovers. Each cup boasts layers of espresso-soaked ladyfingers and creamy mascarpone, ready in just a short time.
Servings: 2 cups
Calories: 350kcal
Ingredients
For the Tiramisu
- 8-10 pieces ladyfingers, split if needed Use crisp, store-bought ladyfingers.
- 1/2 cup strong espresso or strong brewed coffee, cooled Ensure the coffee is strong, unsweetened, and cooled.
- 1 tablespoon coffee liqueur or dark rum Optional, used for flavor.
- 4 ounces cold mascarpone cheese Alternatively, use a mix of mascarpone and cream cheese if needed.
- 1/2 cup cold heavy cream Keep cold for best results.
- 3 tablespoons powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- to taste none unsweetened cocoa powder, for dusting Dust just before serving.
- to taste none dark chocolate shavings Optional, for garnish.
Instructions
Preparation
- Brew coffee and let it cool. Stir in liqueur if using. Set aside.
- In a medium bowl, beat the cold mascarpone with the powdered sugar and vanilla for 15 to 20 seconds to loosen.
- Pour in the cold heavy cream and whip until the mixture thickens and holds medium to firm peaks, smooth and fluffy.
- Dip each ladyfinger quickly in the cooled coffee for 1 to 2 seconds per side. You want them moistened but not soggy.
- Layer the dessert cups with coffee-dipped ladyfingers, followed by a spoonful of cream. Repeat aiming for 2 to 3 layers depending on cup size.
Chilling and Serving
- Chill the cups for at least 1 hour, or up to 8 hours.
- Right before serving, dust with cocoa and add chocolate shavings if desired.
Notes
Start with cold ingredients for the fluffiest, most stable whip. Be careful not to over-soak the ladyfingers, and ensure to cool the coffee properly. Dust with cocoa at the last moment to prevent it from becoming damp. These mini tiramisu cups are best enjoyed fresh but can be stored in the fridge for a limited time.