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Mini Tiramisu Cups

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These Mini Tiramisu Cups feature layers of espresso-soaked ladyfingers and creamy mascarpone filling, all topped with a dusting of cocoa powder. Elegant and easy to serve, they’re the perfect make-ahead treat for parties or indulgent moments.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 3–4 hours (including chilling)
  • Yield: 8 mini cups
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 16–20 ladyfinger biscuits (savoiardi)
  • 1 cup freshly brewed espresso, cooled
  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder (for dusting)

Instructions

  1. Brew espresso and let cool to room temperature.
  2. In a bowl, whip heavy cream and sugar until soft peaks form.
  3. In another bowl, mix mascarpone with vanilla extract until smooth.
  4. Fold whipped cream into the mascarpone until well combined and fluffy.
  5. Quickly dip each ladyfinger into cooled espresso (do not soak).
  6. Layer dipped ladyfingers at the bottom of 8 small serving cups.
  7. Spoon a layer of mascarpone cream over the biscuits. Repeat layers if space allows, ending with cream on top.
  8. Dust with cocoa powder.
  9. Chill for at least 3–4 hours, or overnight for best results.

Notes

  • Add a splash of coffee liqueur to the espresso for depth.
  • Replace some mascarpone with Greek yogurt for a lighter version.
  • For a kid-friendly version, use hot chocolate instead of espresso.
  • Best enjoyed chilled—do not freeze.
  • Store covered in the fridge for up to 3 days.

Nutrition

Find it online: https://savorymomskitchen.com/mini-tiramisu-cups/