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Bite-size tiramisu cups are a fun way to enjoy this classic dessert without a ton of effort. Each one’s got creamy mascarpone and espresso-dipped ladyfingers all stacked up. They’re simple to throw together and look fancy enough for parties but aren’t fussy or complicated.
My obsession with mini tiramisu cups started when I whipped up a batch for a friend’s shower. They were the easiest thing to pass out, and everyone grabbed one before anything else was gone.
Dreamy Ingredients
- Ladyfinger cookies: These not-too-sweet spongy cookies soak up espresso perfectly without falling apart. Look for Italian ladyfingers if you want that real-deal taste.
- Coffee liqueur (optional): Gives a hint of warmth and depth, but it’s just as tasty without. Go with your favorite or leave it out for a booze-free treat.
- Strong brewed espresso or coffee: Deep coffee flavor sets the tone here. Use a good roast for best results.
- Vanilla extract: Adds a cozy kick—real vanilla makes a difference.
- Granulated sugar: Smooths out the cream and sweetens the coffee soak. Superfine sugar disappears quickest.
- Heavy cream: Whip it up to keep things fluffy and light, fat-rich versions are best for volume.
- Mascarpone cheese: The secret to a silky, creamy texture. Fresh is best, so check for a smooth, lump-free tub.
Easy How-To Guide
- Chill and Serve:
- Pop the filled cups in the fridge for a few hours or overnight. This helps the flavors come together and keeps the layers neat when you scoop them out.
- Repeat Layers:
- Keep stacking ladyfingers and cream, ending with a final swish of mascarpone. Don’t stress about perfection; the last layer should be thick and smooth up top.
- Add Cream Layer:
- Top your soaked cookies with a big dollop of the mascarpone mix. Smooth it out with a spoon so every bit gets covered.
- Dip and Layer:
- Quick dunk the ladyfingers in the coffee mix (don’t leave them in too long). Line the bottom of your cups with these soaked cookies.
- Prep the Coffee Mixture:
- Brew your coffee or espresso and stir in sugar till it’s melted. Let it cool, then pour in your coffee liqueur if you want, and set it aside.
- Fold and Combine:
- Gently mix together the whipped cream and mascarpone blend, using slow motions to keep everything fluffy and light. Try not to stir too much so it doesn’t go runny.
- Whip the Cream:
- Beat the cream with your vanilla till it’s just thick enough to hold its shape—think soft and pillowy, but not stiff.
- Make Mascarpone Base:
- Mix up mascarpone cheese and sugar in a big bowl until everything’s blended and creamy. This is your smooth base and helps dissolve the sugar quick.
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To be honest, mascarpone is my go-to for making any sweet treat feel special. The very first batch I made for my cousin’s party had everyone begging for the how-to, and I’ll never forget how proud that made me feel.
How to Store
Keep these minis sealed in the fridge till you’re ready to eat. They’re best within two or three days. Avoid popping them in the freezer since it messes with the texture and the cream can split.
Swap Ideas
Sub coconut cream and use soy or oat-based cream for a no-dairy twist. Drop the liqueur and add extra vanilla or almond extract for new flavors. Gluten free ladyfingers are a solid pick if you need wheat free.
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How to Serve
Bring them out of the fridge cold and fresh. Top with a dusting of cocoa or some shaved chocolate for the classics. Dress them up with a swirl of whipped cream or chocolate curls if you’re feeling fancy.
Fun Backstory
Tiramisu comes from Italy—specifically the Veneto area—and it’s famous for creamy layers and espresso-soaked cookies. The name actually means 'pick me up' because it’s full of coffee and sugar. Making it in cups like this is just a modern, playful spin.
FAQs About the Recipe
- → Is it okay to prep these tiramisu cups before you need them?
Totally! They actually need a good four hours in the fridge, and hanging out overnight just makes them taste better and creamier.
- → What’s a good swap if you don’t want to use coffee liqueur?
Skip the booze and just add more vanilla extract, or leave it out—no worries.
- → How can I stop the ladyfingers from getting mushy?
Dunk the ladyfingers super quickly in your coffee mix—just a second is plenty so they stay together.
- → Want to go dairy-free?
You bet! Go for coconut cream instead of mascarpone, and use either coconut milk or soy cream instead of the usual heavy cream.
- → What's the best way to serve the tiramisu cups?
Chill them, then pull straight from the fridge. A little cocoa powder or some chocolate curls on top looks and tastes awesome.