Coffee + Dessert Tiramisu Cups (Print Version)
Creamy no-bake tiramisu cups layered with strong coffee, mascarpone cream, cocoa, and crisp ladyfingers.
# Ingredients:
For the coffee soak
01 -
1 1/4 cups (300 ml) strong brewed coffee or espresso, cooled
02 -
2 tablespoons coffee liqueur, optional
03 -
1 tablespoon granulated sugar, optional for bitter coffee
For the mascarpone cream
04 -
8 oz (225 g) mascarpone cheese, slightly softened
05 -
1 cup (240 ml) cold heavy whipping cream
06 -
1/3 cup (40 g) powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1 pinch fine salt
For layering and topping
09 -
18 crisp ladyfinger biscuits, broken as needed to fit cups
10 -
2 tablespoons unsweetened cocoa powder, for dusting
11 -
2 tablespoons dark chocolate shavings, optional
12 -
Coffee beans for garnish, optional
# Instructions:
01 -
Stir the cooled coffee with coffee liqueur, if using. Taste it. If the coffee is harsh, stir in 1 tablespoon sugar until dissolved.
02 -
Beat the cold heavy cream in a chilled bowl until soft peaks form. Keep it smooth and stop before it looks stiff or clumpy.
03 -
In another bowl, beat mascarpone, powdered sugar, vanilla, and salt until smooth. Fold in the whipped cream with a spatula until the filling is light and even.
04 -
Break the ladyfingers to fit six small cups. Dip each piece quickly in the coffee mixture for about 1 second per side.
05 -
Add a layer of dipped ladyfingers to each cup, spoon or pipe mascarpone cream over them, then repeat with another cookie layer and cream layer.
06 -
Cover and refrigerate for at least 4 hours, or overnight. Just before serving, dust with cocoa powder and add chocolate shavings or coffee beans if desired.
# Notes:
01 -
Chill time is at least 4 hours and is not included in the prep or cook time.
02 -
Use crisp ladyfingers for the cleanest layers.
03 -
Best served cold within 2 days.