Ingredients
Scale
- 1 package (14.1 ounces) ladyfingers
- 8 ounces mascarpone cheese, softened
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup strong brewed coffee, cooled
- 2 tablespoons Kahlúa or other coffee liqueur (optional)
- Unsweetened cocoa powder, for dusting
Instructions
- Step 1: Prepare the coffee mixture. In a small bowl, whisk together the cooled strong brewed coffee and Kahlúa (if using).
- Step 2: In a large bowl, beat the mascarpone cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined.
- Step 3: In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined. Stir in the vanilla extract.
- Step 4: Quickly dip each ladyfinger into the coffee mixture, ensuring it's moistened but not soggy. Place a dipped ladyfinger in the bottom of each muffin cup liner.
- Step 5: Top each ladyfinger with a generous spoonful of the mascarpone mixture. Repeat layers if desired, adding more dipped ladyfingers and then the mascarpone cream. Dust the top with unsweetened cocoa powder.
- Step 6: Refrigerate the Tiramisu Cookie Cups for at least 2 hours before serving to allow the flavors to meld and the dessert to set.
Notes
- Store these delightful Tiramisu Cookie Cups in the refrigerator for up to 3 days, allowing the flavors to deepen.
- For a subtly warmer experience, let them sit at room temperature for about 15 minutes before serving.
- Serve these individual treats in elegant mini dessert cups or directly from their liners for a charmingly rustic presentation.
- To prevent overly soggy ladyfingers, ensure your coffee mixture is not too saturated; a quick dip is key to achieving the perfect balance of moisture and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American