why make this recipe
Tiramisu Cups are a delightful twist on the classic Italian dessert. They offer a creamy and rich flavor, combined with the bold taste of espresso. This recipe is perfect for serving at dinner parties, special occasions, or simply as a treat for yourself. The individual servings make them easy to serve and enjoy, and who can resist that luscious combination of cream and coffee?
how to make Tiramisu Cups
Ingredients
- 1 cup thickened cream, heavy whipping cream, cold (250ml)
- 1 cup mascarpone cheese, cold (250g / 8.8oz)
- ¼ cup caster sugar (superfine sugar)
- 1 teaspoon vanilla extract
- 12 Savoiardi (ladyfinger biscuits) (notes 1&2)
- ⅔ cup espresso (strong coffee), room temperature
- 1 tablespoon liqueur, optional (I use Frangelico) (notes)
- ½ tablespoon cocoa powder, for dusting
Directions
- In a medium bowl, beat the cream with an electric beater until you reach soft peak stage.
- In a separate bowl, beat the mascarpone, sugar, and vanilla until just combined. Be careful not to overbeat, as it can curdle.
- Gently fold ⅓ of the whipped cream into the mascarpone mixture. Repeat this two more times until everything is incorporated.
- Pour the espresso and liqueur into a casserole dish and add the ladyfinger biscuits. Turn them almost immediately in the coffee to soak them quickly. They should soften but still have a little bite in the middle.
- Break 4 biscuits in half and divide them among 4 serving glasses.
- Top with the cream mixture, spreading it evenly over the soaked biscuits.
- Repeat the layers: biscuits, cream, biscuits, and cream. Level out the top layer as much as possible, and it’s okay if it doesn’t reach the top of the glass.
- Refrigerate for 2 hours or up to 2 days before serving.
- Dust the tops with cocoa powder right before serving.
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how to serve Tiramisu Cups
Serve Tiramisu Cups chilled directly from the refrigerator. They are best served after a meal as a light dessert. You can place a small spoon in each cup so guests can dive right in. For an extra touch, consider adding a sprinkle of shaved chocolate or chocolate curls on top, along with the cocoa dusting.
how to store Tiramisu Cups
If you have leftovers, cover the Tiramisu Cups with plastic wrap or a lid and store them in the refrigerator. They can be kept for up to 2 days. However, for the best taste and texture, it’s recommended to enjoy them fresh.
tips to make Tiramisu Cups
- Make sure your cream and mascarpone are cold before starting; this helps achieve a better whipped texture.
- Don’t soak the ladyfingers too long; a quick dip in espresso is enough to keep them firm.
- Feel free to adjust the amount of liqueur according to your taste or leave it out entirely for a non-alcoholic version.
variation
You can swap the espresso for strong brewed tea for a different flavor or use flavored liqueurs like Amaretto or Coffee Liqueur instead of Frangelico to create unique variations.
FAQs
Can I make Tiramisu Cups a day in advance?
Yes, Tiramisu Cups can be made a day in advance. They actually taste better after being refrigerated for a few hours or overnight, allowing the flavors to meld.
Can I use instant coffee instead of espresso?
Yes, instant coffee works in a pinch. Just mix it with hot water to make a strong coffee flavor.
What other toppings can I use besides cocoa powder?
You can use shaved chocolate, grated chocolate, or even crushed nuts as alternative toppings for added texture and flavor.
Tiramisu Cups
Ingredients
Cream Mixture
- 1 cup thickened cream, heavy whipping cream, cold (250ml) Make sure the cream is cold for better texture.
- 1 cup mascarpone cheese, cold (250g / 8.8oz) Ensure the mascarpone is cold.
- ¼ cup caster sugar (superfine sugar)
- 1 teaspoon vanilla extract
Assembly Ingredients
- 12 pieces Savoiardi (ladyfinger biscuits) See notes 1 & 2 for reference.
- ⅔ cup espresso (strong coffee), room temperature Strong coffee is recommended.
- 1 tablespoon liqueur, optional (I use Frangelico) Adjust to taste or omit for non-alcoholic version.
- ½ tablespoon cocoa powder, for dusting Dust right before serving.
Instructions
Preparation
- In a medium bowl, beat the cream with an electric beater until you reach soft peak stage.
- In a separate bowl, beat the mascarpone, sugar, and vanilla until just combined, being careful not to overbeat.
- Gently fold ⅓ of the whipped cream into the mascarpone mixture, repeating until fully incorporated.
- Pour the espresso and liqueur into a casserole dish and quickly soak the ladyfinger biscuits before layering.
- Break 4 biscuits in half and divide among 4 serving glasses.
- Top with cream mixture, then repeat layering with biscuits and cream.
- Level out the top layer and refrigerate for 2 hours or up to 2 days before serving.
- Dust with cocoa powder before serving.