Tiramisu Cups
Tiramisu Cups feature layers of espresso-soaked ladyfingers and creamy mascarpone filling. These no-bake desserts are simple, elegant, and ideal for special occasions.
8 Servings
Ingredients
For the Espresso Mixture:
- 1 cup espresso cooled
- 2 tablespoons marsala wine optional
For the Mascarpone Filling:
- 2 cups heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 8-ounce containers mascarpone cheese, room temperature
For Assembly:
- 1 7-ounce package ladyfingers
- 2 tablespoons cocoa powder
- Finely grated dark chocolate or chocolate curls for garnish
Instructions
Prepare the espresso mixture:
- Brew the espresso and allow it to cool slightly. If using marsala wine, stir it into the cooled espresso. Set aside.
Whip the heavy cream:
- In a large bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on low speed until it thickens slightly, then increase to medium speed and continue beating until stiff peaks form.
Prepare the mascarpone filling:
- In a separate bowl, lightly beat the mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone in batches using a spatula. Mix carefully to maintain the light texture.
Begin assembling the tiramisu cups:
- Transfer the mascarpone filling to a piping bag or use a spoon for easier layering. Pipe or spoon a layer of mascarpone filling into the bottom of each serving glass (6 to 8 ounces in size).
Add the espresso-soaked ladyfingers:
- Break the ladyfingers into halves or thirds as needed to fit the serving glasses. Briefly dip each piece into the espresso mixture, ensuring they are moistened but not soggy. Arrange 2 to 3 dipped ladyfinger pieces on top of the mascarpone layer.
Add cocoa powder or grated chocolate:
- Lightly dust the ladyfingers with cocoa powder or sprinkle with finely grated dark chocolate for added flavor and texture.
Repeat the layers:
- Continue layering mascarpone filling, espresso-soaked ladyfingers, and cocoa powder until the glasses are filled, finishing with a layer of mascarpone filling on top.
Chill the tiramisu cups:
- Cover each glass with plastic wrap and refrigerate for 3 to 4 hours to allow the flavors to blend and the dessert to set properly.
Garnish and serve:
- Before serving, dust the tops of the tiramisu cups with additional cocoa powder and garnish with finely grated dark chocolate or chocolate curls. Serve chilled and enjoy.
Notes
To make this recipe gluten-free, substitute traditional ladyfingers with a certified gluten-free version. Ensure all other ingredients, particularly the cocoa powder and powdered sugar, are labeled gluten-free to avoid cross-contamination. Proceed with the recipe as directed.