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These tiny tiramisu cups are a fun twist on the Italian classic. You get creamy mascarpone layered with espresso-soaked ladyfingers, all in perfectly sized portions. They're simple to throw together, and I usually whip them up for parties or when I want to make something special without any hassle.
I made these little tiramisus for a friend's bridal shower and now I make them all the time. They’re an absolute hit—gone before anything else at dessert spreads.
Irresistible Ingredients
- Ladyfinger cookies: Classic, spongey, and perfect for soaking up coffee without getting mushy. Go for authentic Italian ladyfingers if you can.
- Coffee liqueur (optional): Adds a little warmth and kick. If you’re serving kids, just skip it—or toss in a splash of your favorite kind for the grownups.
- Strong brewed espresso or coffee: Gives that rich coffee hit. Use good coffee here!
- Vanilla extract: Really boosts the flavor. Real vanilla is best.
- Mascarpone cheese: Super creamy and smooth. Make sure it’s fresh—check that it’s not watery in the tub.
- Granulated sugar: Sweetens both the whipped cream and coffee mix. Superfine sugar melts in quickly.
- Heavy cream: Whips into soft, fluffy peaks for an airy finish. Use high-fat cream for the best lift.
Simple Step-by-Step Directions
- Chill and Serve:
- Cover the finished cups and let them chill for four hours or more in the fridge. This lets all the flavors mix together and helps everything set up nice and firm.
- Repeat Layers:
- Add another layer of coffee-dipped ladyfingers and creamy mascarpone. Repeat until you’ve filled the cup, and make sure to end with a thick layer of cream on top.
- Add Cream Layer:
- Spoon on a big layer of mascarpone cream right over the ladyfingers, spreading it out with the back of your spoon until it’s smooth.
- Dip and Layer:
- Take each ladyfinger and dunk it super fast into your cooled coffee mix—you want it soaked, not soggy. Lay these across the cup to make your first layer.
- Prep the Coffee Mixture:
- Boil some water, let it cool for a bit, then stir in the strong coffee and sugar. Once the sugar’s melted, let everything cool down to room temp. Toss in coffee liqueur if you like. This is what you’ll dip the ladyfingers in.
- Fold and Combine:
- Gently mix your whipped cream into the mascarpone-sugar base using a spatula. Always go slow so the mixture stays light and puffy. Don’t stir too much—that’ll flatten it out.
- Whip the Cream:
- In another bowl, whip your heavy cream with the vanilla until it forms soft peaks. It’ll look fluffy and hold little mounds but still be soft. This is what makes your dessert so light.
- Make Mascarpone Base:
- Combine mascarpone cheese and sugar in a big bowl. Stir until it’s totally smooth—this melts the sugar right into the cheese for a creamy start.
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Mascarpone is my guilty pleasure. I love how that creamy flavor makes every treat feel extra special. When I made these for my cousin’s party, everyone wanted to know how I did it—it made me so proud.
Storing Tips
Just keep your tiramisu cups covered in the fridge until you’re ready to eat. They stay nice for two or three days. Don’t freeze them though—the layers get weird and the cream might split.
Ingredient Swaps
Go with coconut cream and some oat or soy cream if you want dairy-free. If you’re not using coffee liqueur, just use extra vanilla or even almond extract for something different. Swap in gluten-free ladyfingers so everyone can have a bite.
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How to Serve Them
These are best straight out of the fridge. Sprinkle some cocoa powder or chocolate shavings on top for that classic finish, or pile on a cloud of whipped cream or some chocolate curls for extra flair.
Fun Origins and Story
This famous Italian treat comes from Veneto, where it was known for its layers of mascarpone and coffee-soaked cookies. “Tiramisu” literally means pick me up, which makes sense with all that coffee and sweetness. Making these in cups just makes an old-school dessert a little more playful.
Common Recipe Questions
- → Is it okay to prepare these mini tiramisu cups the day before?
Totally! Let them hang in the fridge for at least four hours, or just leave them overnight. That way, they set up nice and taste even better.
- → What’s a good swap for coffee liqueur?
Don’t want to use liquor? Add a splash more vanilla extract or just leave it out. It’ll still taste awesome.
- → How do I avoid soaked and mushy ladyfingers?
Dip each ladyfinger lightning quick—one or two seconds does it. That way they stay soft but not squishy.
- → Could I make these dairy-free?
Sure can. Use coconut cream in place of mascarpone and swap in coconut milk or soy cream for the heavy cream.
- → What’s the best way to serve mini tiramisu cups?
Get them out of the fridge when you’re ready. Try a sprinkle of cocoa or chocolate curls right on top before digging in.