Mini Tiramisu Cups
These Mini Tiramisu Cups are no-bake, make-ahead desserts layered with rich mascarpone cream and espresso-soaked ladyfingers. They’re a modern, elegant twist on the classic Italian dessert—perfect for any occasion.
Equipment
- Mixing Bowl
- Hand mixer or whisk
- Serving Cups or Jars
- Sifter (for cocoa powder)
Ingredients
Mascarpone Cream
- 1 cup mascarpone cheese room temperature
- 1 cup heavy cream cold, for whipping
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Espresso Dip
- 1 cup strong brewed espresso or coffee cooled
- 2 tbsp coffee liqueur optional
- 2 tbsp granulated sugar
- 12 ladyfinger cookies cut in halves if needed
Topping
- unsweetened cocoa powder for dusting
Instructions
- In a bowl, mix mascarpone cheese and sugar gently until smooth. In another bowl, whip heavy cream and vanilla until soft peaks form, then fold into mascarpone mixture.
- Prepare espresso dip by combining espresso, sugar, and coffee liqueur (if using). Let cool to room temperature.
- Quickly dip each ladyfinger into the espresso mixture—just 1 second per side to prevent sogginess.
- Layer dipped ladyfingers into each dessert cup. Spoon or pipe a layer of mascarpone cream on top. Repeat layers, ending with cream.
- Chill in the fridge for at least 4 hours (overnight is best) to let the flavors blend and set properly.
- Before serving, dust with cocoa powder or add chocolate shavings. Optional: garnish with berries or mint for extra flair.
Notes
Use room-temp mascarpone for best blending. Don’t skip chilling — it’s key to structure and flavor. Display in clear cups for a beautiful layered effect.