Ingredients
Scale
- 1 package (16 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, combine the cooled strong brewed coffee and Kahlúa (if using). Set aside.
- Step 2: Whip the cream. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Step 3: Fold in the mascarpone cheese and vanilla. Gently fold in the softened mascarpone cheese and vanilla extract into the whipped cream until just combined. Be careful not to overmix.
- Step 4: Assemble the cookie cups. Quickly dip each ladyfinger into the coffee mixture, ensuring it's just moistened, not soaked. Press a moistened ladyfinger into the bottom of each muffin cup liner to create a base. Repeat with another layer of moistened ladyfingers if desired.
- Step 5: Fill and chill. Spoon the mascarpone mixture evenly over the ladyfingers in each muffin cup. Dust generously with unsweetened cocoa powder. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
- Step 6: Serve. Remove from the refrigerator and serve chilled.
Notes
- Store these delightful Tiramisu Cookie Cups in the refrigerator for up to 3 days, allowing the flavors to deepen.
- For a slightly softer texture, let the cups sit at room temperature for 10-15 minutes before serving.
- Serve these elegant treats on a pretty dessert platter garnished with fresh berries for an extra touch of elegance.
- To prevent soggy ladyfingers, ensure you only briefly dip them in the coffee mixture; a quick dunk is all you need!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American