Mini Tiramisu Cups

Delightful individual servings of the classic Italian dessert, layered with rich mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa powder, perfect for gatherings or a cozy night in.

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Prep Time 20

Total Time 1 20

Servings: 6 servings

Course: Dessert, Sweet

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

200 g ladyfingers
300 g full-fat mascarpone cheese
240 g cold heavy whipping cream Use cold for better whipping results.
70 g powdered sugar Adjust based on taste preference.
1 cup strong espresso coffee, cooled
2 teaspoons vanilla extract
2 tablespoons coffee liqueur (optional) Skip if unavailable or add more espresso.
2 tablespoons unsweetened cocoa powder For dusting.
Chocolate shavings for garnish (optional)

Method

Preparation

Brew strong espresso coffee and allow it to cool completely. Stir in coffee liqueur if using.
In a large mixing bowl, combine mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract.
Whip the mixture with a hand mixer until soft peaks form and the cream becomes fluffy, avoiding overmixing.
Quickly dip each ladyfinger into the cooled espresso for 1-2 seconds.
Arrange a layer of soaked ladyfingers at the bottom of serving cups or jars.
Add a layer of mascarpone cream over the ladyfingers using a spoon or piping bag.
Repeat the layers until the cups are filled, finishing with mascarpone cream on top.
Refrigerate the Mini Tiramisu Cups for at least 1 hour to allow the flavors to develop.
Dust generously with cocoa powder before serving and garnish with chocolate shavings if desired.

Notes

These cups can be stored in the refrigerator for up to 2 days. Cover them tightly with plastic wrap or a lid to keep them fresh. Avoid freezing them as the texture may change upon thawing. Serve chilled with coffee for enhanced flavor.