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Bite-sized tiramisu cups put a playful twist on a classic. Each one’s loaded with soft ladyfingers dipped in rich espresso, packed together with creamy mascarpone for an easy treat. No special tricks needed—throw these together quick! I toss these out for holidays since people always rave. Seriously, they vanish fast at every get-together.
The very first time I made these, it was for a friend’s bridal shower. Now I can’t stop! Folks love that they’re easy to grab, and let’s be honest—they’re always the first thing to disappear off the sweets spread.
Luscious Ingredients
- Mascarpone cheese: classic Italian cream cheese that brings the extra-smooth, rich texture—the thicker and fresher, the better.
- Heavy cream: this stuff gives you those signature fluffy peaks for the filling. Go for extra fat if you can find it.
- Granulated sugar: sweetens up both your coffee dip and your creamy layer. Fine sugar melts fastest.
- Vanilla extract: adds a hint of cozy warmth. Real is always best if you’ve got it.
- Strong brewed espresso or coffee: you want this brewed bold and cooled—a solid punch of coffee flavor really matters.
- Coffee liqueur (optional): a boozy splash is up to you! Swap in your favorite or just leave it out for no-alcohol.
- Ladyfinger cookies: spongy cookies that slurp up coffee but don’t collapse. Grab the Italian ones if you can find them!
Simple How-To Guide
- Begin With Mascarpone:
- Stir your mascarpone and sugar smoothly together till the sugar vanishes and the mix is creamy.
- Whip the Cream:
- Grab a clean bowl, whip heavy cream and vanilla together ’til you’ve got soft peaks. Your whisk should leave gentle marks, but don’t go for full stiffness—you want it fluffy.
- Combine Gently:
- Scoop whipped cream into the creamy mascarpone bit by bit. Go slowly and fold lightly so it stays airy, not heavy—don’t overdo it.
- Mix Up Your Coffee Dip:
- Boil water and cool it a little, then whisk in espresso and sugar till it’s all dissolved. Wait till it’s room temp, then pour in the liqueur if you want. Now it’s ready for dunking.
- Dunk and Set Up:
- Dip ladyfingers fast into coffee (just a quick splash—not too long or they’ll fall apart) and lay them at the bottom of your cup.
- Creamy Top Layer:
- #N/A
- Create Another Level:
- Add another set of dipped cookies, slather on more creamy filling, and keep stacking till your cup is packed—finish up with a nice thick layer of cream at the top.
- Pop in the Fridge:
- Seal the cups and chill ’em for at least four hours. This makes everything set up so well—and the taste gets even better after sitting!
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Mascarpone is my magic trick for super-rich desserts. It’s so smooth, it lifts every bite. When I brought a batch of these to my cousin’s engagement, everyone wanted to know how I made them—major win for the family!
Chilling and Keeping Fresh
Toss lids on the cups and stick them in the fridge till it’s time to dive in. They stay yummy for two or even three days. Freezing? Not the best plan—it messes up the texture and your cream can go weird.
Switch-Ups and Substitutes
Need to avoid dairy? Mix up coconut cream with oat or soy cream. Skipping the liqueur? Just add another splash of vanilla or even almond extract for a twist. Gluten-free ladyfingers have your back if wheat’s out.
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Ways to Serve
Keep these chilled—straight from the fridge is the way to go. Dust some cocoa powder or drop on grated chocolate for that traditional look. Want to wow? Try chocolate curls or an extra spoonful of whipped cream on top!
Bit of History
This sweet Italian bite comes from Veneto and the name means “pick me up”—and hey, with all the coffee, it totally does! Putting it in cups is a playful switch that makes it grab-and-go easy.
Common Questions
- → Can I throw together these little tiramisu cups ahead of time?
For sure! It’s best if they chill in the fridge at least four hours. If you’ve got time, making them the evening before gives the best flavor and texture.
- → Any ideas if I don’t want to add coffee liqueur?
Just skip it and splash in more vanilla, or leave it out completely for an easy non-boozy version.
- → How do I stop my ladyfingers from going soggy?
Do a super fast dunk in your coffee—just a second per cookie is enough. Any longer and they’ll get mushy before you even layer them.
- → Thinking of ditching dairy—can I still make these?
Yep! Use coconut cream instead of mascarpone and try plant-based cream, like soy or coconut milk, in place of regular cream.
- → What’s the nicest way to serve these cute tiramisu cups?
They’re best straight from the fridge, kept cold. Dust with cocoa or toss on some chocolate shavings if you want to jazz them up.