Tiramisu Cups

These Tiramisu Cups are a mini version of the classic Italian dessert. It’s made in minutes without eggs, but still creamy and full of bold espresso flavor.

Prep Time20

Chill Time3

Total Time3 20

Servings:

Calories: 653kcal

Author: Karin and Ken

Ingredients

Mascarpone Filling

8 oz mascarpone cheese softened
¾ cup heavy whipping cream
⅓ cup granulated sugar
1 teaspoon vanilla extract

Espresso Soak

¾ cup brewed espresso cooled
1 tablespoon granulated sugar

Layers

About 15–18 ladyfingers broken as needed to fit cups
Topping
Cocoa powder for dusting

Instructions

For the mascarpone filling

In a large mixing bowl, add mascarpone, heavy cream, sugar, and vanilla extract.
Using a hand mixer, beat until thick, smooth, and fluffy, about 2–3 minutes.
The mixture should hold its shape and be thick enough to pipe.
Transfer all of the filling to a piping bag (no tip or a round tip is fine for layering).

For the espresso soak

In a shallow bowl, combine the cooled espresso and sugar.
Stir until the sugar is dissolved.

Assemble the tiramisu cups

Quickly dip each ladyfinger into the espresso mixture (do not soak too long).
Layer 1: Add a layer of dipped ladyfingers to the bottom of each cup, breaking as needed to fit the cup.
Pipe an even layer of mascarpone filling over the top.
Add another layer of dipped ladyfingers.
Transfer the remaining filling to a piping bag fit with a large star tip.
Pipe large dollops on top of each cup.
Lightly dust the tops with cocoa powder and a couple roasted coffee beans, if desired just before chilling or serving.
Refrigerate for at least 3 hours to allow the layers to set and flavors to develop.

Notes

If you do not have a piping bag, use a Ziploc bag with the corner snipped off. You can also spoon in the filling, though the layers may not look as neat.
Dip the lady fingers in the espresso for just a few seconds per side, as they soak up liquid very quickly.
If the filling is runny, the mascarpone mixture likely was not whipped enough, or the ladyfingers were oversoaked. Whip the filling until thick and pipeable, and only briefly dip the ladyfingers in the espresso.

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