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Tiramisu Cookie Cups

Tiramisu Cookie Cups
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Tiramisu Cookie Cups combine the classic creamy mascarpone and espresso flavors of tiramisu with the convenience of individual cookie cups. This handheld dessert features coffee-soaked ladyfingers shaped into cups and filled with a luscious mascarpone cream, topped with cocoa powder and optional dark chocolate shavings. Perfect for parties, make-ahead desserts, or satisfying your sweet tooth with an elegant and fuss-free treat.

Ingredients

Base

  • Ladyfinger Cookies – quantity as needed for cups (approx. 24 cookies for 12 cups)

Mascarpone Cream Filling

  • Mascarpone Cheese – 8 oz (225 g)
  • Egg Yolks – 3 large
  • Sugar – 1/2 cup (100 g)
  • Vanilla Extract – 1 tsp
  • Heavy Cream – 3/4 cup (180 ml)

Espresso Soak

  • Espresso or Strong Coffee – 1 cup (240 ml), cooled to room temperature

Finishing Touches

  • Cocoa Powder (unsweetened) – for dusting
  • Dark Chocolate Shavings (optional) – for garnish

Instructions

  1. Prepare the Espresso Soak: Brew 1 cup of strong espresso or coffee and allow it to cool completely to room temperature. This soak will infuse the ladyfinger cookies with authentic tiramisu coffee flavor without making them soggy.
  2. Whip the Mascarpone Mixture: In a mixing bowl, whisk together 3 egg yolks and 1/2 cup of sugar until the mixture becomes pale and thick. Gently fold in 8 oz of mascarpone cheese and 1 teaspoon of vanilla extract until smooth. In a separate bowl, whip 3/4 cup of heavy cream until stiff peaks form, then carefully fold the whipped cream into the mascarpone mixture to maintain a light and fluffy texture.
  3. Dip the Ladyfinger Cookies: Quickly dip each ladyfinger cookie into the cooled espresso for 1-2 seconds per side, ensuring the cookies absorb enough coffee flavor without becoming soggy or falling apart.
  4. Form the Cookie Cups: Gently mold the soaked ladyfingers into small cup shapes using a muffin tin or silicone molds. Arrange them carefully so they form a sturdy container for the filling.
  5. Layer the Filling: Spoon a generous dollop of the mascarpone cream filling into each cookie cup. Smooth the top evenly for a clean presentation.
  6. Chill and Finish: Refrigerate the filled cookie cups for at least 4 hours or preferably overnight to allow the flavors to meld and the filling to set. Before serving, dust each cup with unsweetened cocoa powder and optionally sprinkle with dark chocolate shavings for added texture and presentation.

Notes

  • Use freshly brewed and cooled espresso for the best coffee flavor.
  • Dip ladyfingers quickly to avoid sogginess; 1-2 seconds per side is sufficient.
  • Fold mascarpone and whipped cream gently to keep the filling light and airy.
  • Chill the dessert well to deepen flavors and improve texture.
  • Silicone molds help with easy removal and maintaining shape of cookie cups.
  • Pasteurized eggs are recommended for safety; alternatively, substitute with extra mascarpone and whipped cream for an egg-free version.
  • Can be made ahead and stored in refrigerator for up to 3 days or frozen for up to one month.

Nutrition

Keywords: tiramisu, tiramisu cookie cups, coffee dessert, mascarpone dessert, no bake dessert, individual tiramisu, Italian dessert, gluten free tiramisu

Find it online: https://lillysplate.com/tiramisu-cookie-cups/