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Bite-sized tiramisu cups put a playful twist on the classic. Each is loaded with decadent mascarpone filling plus ladyfinger biscuits soaking up espresso in just one grab-and-go treat. Don't stress—they're super simple! I love tossing these together for special gatherings, and my friends and family always light up when they see them. Such a hit every time.
I got hooked on making mini tiramisu cups after whipping up a batch for a bridal shower. Everybody grabs one, and seriously, they tend to disappear long before anything else on the sweets spread.
Heavenly Ingredients
- Mascarpone cheese: this luscious cheese from Italy gives the filling its rich, smooth texture. Choose thick, fresh mascarpone that’s not runny
- Heavy cream: whips up light and fluffy, giving air and structure to each bite—richer cream works best
- Granulated sugar: goes into the creamy mix and the coffee soak. Finer sugar is best since it dissolves fast
- Vanilla extract: adds cozy, sweet notes—real vanilla gives top-notch flavor
- Strong brewed espresso or coffee: the bolder, the better for deep coffee notes
- Coffee liqueur (optional): gives a little spirited punch, but you can leave it out for booze-free cups
- Ladyfinger cookies: spongy cookies that soak up just enough coffee without turning into mush—grabbing Italian ones gives the most authentic version
Easy Step-by-Step
- Start with Mascarpone:
- Scoop mascarpone and sugar into a large bowl and stir them up until smooth so everything is well blended and creamy.
- Whip Up Some Cream:
- Pour heavy cream and vanilla into a clean bowl and whip it until it holds gentle peaks when you lift up the beaters. Don’t overdo it—soft is key for the fluffiest layering!
- Gently Mix It All:
- Add the whipped cream to your mascarpone base little by little, folding carefully so you don't knock out too much air. Stop once it looks smooth and dreamy—don’t go further.
- Get the Coffee Ready:
- Brew espresso, mix in sugar, and let it cool to room temperature. When it's cooled off, pour in your favorite liqueur if you’re using it—skip it if you’d rather stay alcohol-free. This is going to soak your cookies!
- Dunk and Build:
- Quickly dip ladyfingers into the cooled coffee mixture—don’t let them stay in or they’ll turn to mush. Lay them in the bottom of each cup as your first layer.
- Smooth on Cream:
- #N/A
- Stack On Another Layer:
- Pop another round of dipped ladyfingers on top, then cover with more mascarpone cream. Repeat those layers until your cup is packed out, making sure the very top layer is all cream for an irresistible look!
- Chill and Enjoy:
- Seal up your finished cups and set them in the fridge for at least four hours. Letting them chill makes everything firm and the flavors blend together. The wait's worth it—trust me!
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I’m obsessed with mascarpone for super creamy, rich desserts. It’s my top trick anytime I want a crowd-pleaser. When I brought these tiramisu cups to my cousin’s engagement, everyone wanted to know the steps. They’re a total family favorite now!
Storage and Chill Time
Cover up the mini tiramisu cups and pop them in the fridge until you're set to enjoy them. They’ll still taste awesome up to three days later. Don’t freeze them though—the texture just gets weird and the creamy goodness can separate.
Switch-Ups and Options
Trying dairy-free? Go for coconut cream with soy or oat cream mixed in. No liqueur? Use extra vanilla or try almond extract instead for a twist. Gluten-free ladyfingers are easy to swap in if you can’t have wheat.
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Best Way to Share
Cool these down in the fridge right up until you pass them out. Top with a sprinkle of cocoa powder or shower of grated chocolate for that old-school finish. Take it up a notch with chocolate curls or a dollop of fluffy cream!
Fun Origins
This Italian classic comes straight from the Veneto area. Its name means “pick me up,” which fits since it’s loaded with coffee and sweetness to perk you up. Serving it in cups puts a modern spin on it and makes it easy for anyone to grab.
Common Questions
- → Can I get these tiramisu minis ready ahead of time?
Definitely! Let them chill out for four hours or more. Making them the evening before is even better, so they taste just right.
- → What can I use instead of coffee liqueur?
Totally okay to just toss in extra vanilla or leave the booze out for a family-friendly option. Easy fix!
- → How do I stop the ladyfingers from going soggy?
Give them just a super quick dip in coffee — don’t let them soak too long or they’ll fall apart.
- → Is there a way to do this dairy-free?
Yep! Use coconut cream instead of mascarpone, and swap in coconut or soy cream for the dairy-based stuff.
- → How should I serve these little tiramisu cups?
Just pull them from the fridge and dig in. Want to jazz them up? Sprinkle a bit of cocoa powder or add chocolate curls on top.