Tiramisu Mascarpone Cups (Print-Friendly Version)
# What You'll Need:
→ Mascarpone Cream
01 -
1 cup thick heavy cream
02 -
1 cup rich mascarpone cheese
03 -
1/3 cup white sugar
04 -
1 teaspoon vanilla extract
→ Coffee Soaking Mixture
05 -
1 cup super strong brewed coffee or espresso
06 -
2 tablespoons coffee liqueur if you like it boozy
07 -
2 tablespoons sugar
→ Assembly
08 -
12 crisp ladyfinger cookies
# Step-by-Step Directions:
01 -
Stick those cups in your fridge for at least 4 hours. That’ll let everything come together before you grab a spoon.
02 -
Layer another round of mascarpone cream and coffee-dipped ladyfingers, always finishing up with that top cream layer.
03 -
Spoon a fat dollop of mascarpone cream on top of the ladyfingers inside each dish.
04 -
Put a batch of coffee-dipped ladyfingers down as your first layer in each dessert cup or ramekin.
05 -
Swish those ladyfingers quickly through the cooled coffee liqueur mix. Don’t let them hang out in it or they’ll fall apart.
06 -
Boil your water, take it off so it can cool, then toss in espresso and sugar. Mix until dissolved. Give coffee liqueur a splash for a boozy kick, then wait until the mix isn’t piping hot.
07 -
Very gently mix the whipped cream into your mascarpone-sugar base. Take your time until it’s one soft, even blend.
08 -
In a separate bowl, beat the heavy cream together with vanilla. Stop when you see it get pillowy with soft peaks.
09 -
Pop the mascarpone and sugar into a big bowl and blend them gently with your spatula until totally smooth, no sugar bits left.
# Helpful Notes:
01 -
Not a fan of the booze? Try some extra vanilla instead or just leave the liqueur out altogether.
02 -
Need it without dairy? Coconut cream swaps in for mascarpone, and coconut or soy beats out regular cream just fine.