Mini Tiramisu Cups
Elegant individual Mini Tiramisu Cups featuring espresso-soaked ladyfingers layered with rich mascarpone cream and dusted with cocoa powder. These single-serving Italian classics deliver all the traditional flavor in a perfectly portioned, no-bake format.
Ingredients
- 18 ladyfinger cookies savoiardi, split in half lengthwise
- 1 cup strong espresso or coffee room temperature
- 2 tablespoons coffee liqueur like Kahlúa, optional
- 8 oz 1 cup mascarpone cheese, room temperature
- 3 large egg yolks pasteurized for food safety
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons unsweetened cocoa powder for dusting
- Dark chocolate shavings for garnish optional
Instructions
- Prepare the coffee mixture by combining room temperature espresso with coffee liqueur in a shallow dish. Set aside to cool completely if still warm.
- Beat the mascarpone in a medium bowl until smooth and creamy. Be careful not to overmix as mascarpone can separate if beaten too vigorously.
- Create the custard base by whisking egg yolks and sugar in a heatproof bowl over simmering water (double-boiler method) for about 5 minutes until pale and slightly thickened. Remove from heat and let cool for 5 minutes.
- Combine the mascarpone and custard by gently folding the cooled egg mixture into the mascarpone along with vanilla extract until just incorporated.
- Whip the heavy cream in a separate bowl until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture in three additions to maintain airiness.
- Begin assembly by quickly dipping each ladyfinger half into the coffee mixture for 1-2 seconds—just long enough to absorb some liquid but not become soggy.
- Create the first layer by placing 1-2 soaked ladyfinger pieces at the bottom of each serving glass, breaking them if needed to fit.
- Add cream layer by spooning or piping about 2 tablespoons of the mascarpone mixture over the ladyfingers in each glass.
- Continue layering with another layer of soaked ladyfingers, followed by more mascarpone cream. Finish with a generous layer of cream on top.
- Dust with cocoa powder using a fine-mesh sieve to create an even coating over the top of each cup.
- Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set properly.
- Garnish with chocolate shavings just before serving if desired, for an extra touch of elegance.
Notes
- For a non-alcoholic version, simply omit the coffee liqueur and use additional espresso instead.
- The mascarpone should be at room temperature to avoid lumps when mixing.
- If concerned about raw eggs, use pasteurized egg yolks or prepare a cooked zabaglione by heating the yolk-sugar mixture to 160°F.
- These can be made up to 24 hours in advance, making them perfect for entertaining.
- For a more pronounced coffee flavor, dip the ladyfingers a second longer in the espresso mixture.