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Mini tiramisu cups are a fun spin on the old favorite. Each one packs rich mascarpone cream and ladyfingers dunked in espresso, all in a bite you can grab. You don’t need fancy skills to put these together—they’re a breeze! I like to whip ’em up for holidays and love seeing the wowed looks from friends and family. These are definitely little crowd-pleasers.
The first time I made mini tiramisu cups was for a bridal shower and now I’m hooked. They’re easy for everyone to pick up and, honestly, they always vanish before anything else on the dessert table.
Dreamy Ingredients
- Ladyfinger cookies: classic spongy cookies that soak up the coffee but don’t fall apart. If you can, go for the Italian kind for that true flavor
- Coffee liqueur (optional): gives a boozy kick that’s totally up to you—use what you like or skip it if serving a crowd who wants it alcohol-free
- Strong brewed espresso or coffee: adds that bold coffee flavor. Really good espresso or coffee makes all the difference here
- Vanilla extract: brings a cozy note. Real vanilla works best for flavor
- Granulated sugar: sweetens both your cream and the coffee mix. Superfine sugar melts in quickest
- Heavy cream: whips into cloud-like peaks and gives the filling its airy feel. Go for higher fat cream if you can
- Mascarpone cheese: this creamy Italian cheese is what makes the filling smooth and rich—always check for thick, fresh, not watery mascarpone
Step-by-Step Instructions
- Chill and Enjoy:
- Cover your filled cups and pop them in the fridge for four hours or more. The wait lets everything get lovely and firm so serving is easy—and trust me, the flavors get even better!
- Stack On Another Layer:
- Add a new round of dipped ladyfingers, then some more mascarpone cream. Keep going layer by layer till your cups are full—end with the fluffy cream on top for a swoon-worthy finish!
- Smooth on Cream:
- #N/A
- Dunk and Build:
- Quick dunk those cookies into your chilled coffee mixture (don’t let them soak or they’ll go soggy) and make the first layer at the bottom of each cup.
- Get the Coffee Ready:
- Boil water and let cool just a bit, then stir in the espresso and sugar until it melts. Once it cools to room temp, splash in your chosen liqueur (or skip it). This soaks your ladyfingers with deep coffee flavor.
- Gently Mix It All:
- Pull your whipped cream into the mascarpone mix little by little. Go gentle and don’t rush—just fold until you’ve got a soft, fluffy mixture. Overmixing is a no-go.
- Whip Up Some Cream:
- In a fresh bowl, beat the heavy cream with vanilla till you see soft peaks form. When you drag your whisk through, it should leave light trails, but not stand up stiff. That’s how you keep things airy!
- Start with Mascarpone:
- Stir together your mascarpone and sugar in a big bowl until totally smooth, so the sugar is gone and the base is creamy.
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Mascarpone is my go-to secret for next-level desserts. It makes every treat so creamy and special. When I made these cups for my cousin’s engagement, I got flooded with requests for the method—definitely a highlight for my family!
Chilling and Storing
Cover mini tiramisu cups and stash them into the fridge till you’re ready to eat. They’re still tasty for two or even three days. Freezing isn’t a great idea—the texture goes weird and the cream could split.
Swaps and Alternatives
If you’re skipping dairy, try coconut cream with soy or oat cream. Ditching the liqueur? Add more vanilla or try almond extract for something different. Gluten-free ladyfingers also work if wheat is off the table.
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How to Serve
Chill before serving—straight from the fridge is best. Add a final dust of cocoa powder or some grated chocolate on top for that classic look. Fancy it up with a few chocolate curls or a scoop of whipped cream!
A Little Backstory
This Italian treat comes from the Veneto region and gets its name from “pick me up”—which is fitting since it’s sweet, coffee-packed, and perks you up. Stacking it in cups is a playful update and makes it way easier to grab and eat.
Frequently Asked Questions
- → Can these tiny tiramisu cups be prepped early?
Absolutely, you'll want to chill them for at least four hours. Making them the night before works even better for flavor and texture.
- → What swaps work if I skip coffee liqueur?
Just use more vanilla extract or leave out the liqueur for an alcohol-free treat. Simple as that!
- → How do I keep the ladyfingers nice and firm?
Dunk them lightly in coffee — a quick dip, just a second or so — so they don't turn mushy.
- → Is there a way to make these without dairy?
Sure, swap in coconut cream for mascarpone and try coconut milk or soy-based cream instead of regular cream.
- → What's the best way to serve these mini tiramisu treats?
Serve them cold right from the fridge. Sprinkle some cocoa powder or chocolate curls on top if you want to make them extra cute.