Description
These adorable mini tiramisu cups feature layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. They’re quick, easy, and perfect for individual servings at parties or special occasions!
Ingredients
Units
Scale
For the Cream Filling:
- 8 oz (227g) mascarpone cheese, softened
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
For the Espresso Soak:
- 1/2 cup (120ml) strong brewed espresso or coffee, cooled
- 1 tablespoon coffee liqueur (optional)
- 12–14 ladyfinger cookies (Savoiardi), broken into small pieces
For Assembly & Topping:
- 2 tablespoons unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
Make the Cream Filling:
- In a mixing bowl, beat the mascarpone cheese, sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until combined. Set aside.
Soak the Ladyfingers:
- In a shallow bowl, mix the cooled espresso and coffee liqueur (if using).
- Quickly dip each piece of ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
Assemble the Mini Tiramisus:
- In small dessert cups or ramekins, layer a few soaked ladyfinger pieces at the bottom.
- Spoon a layer of the mascarpone cream over the ladyfingers.
- Repeat with another layer of soaked ladyfingers, followed by more mascarpone cream.
- Smooth the tops and refrigerate for at least 2 hours (or overnight for best results).
Finish & Serve:
- Before serving, dust the tops with cocoa powder using a fine sieve.
- Garnish with chocolate shavings if desired. Serve chilled and enjoy!
Notes
- For a non-coffee version, use hot chocolate or milk instead of espresso.
- To make it kid-friendly, skip the coffee liqueur.
- Store in the fridge for up to 3 days.