Mini Tiramisu Cups (Print Version)
# Ingredients:
→ For the Cream Filling
01 -
1 teaspoon pure vanilla essence
02 -
1 cup cold mascarpone, softened
03 -
1/4 cup sifted powdered sugar
04 -
1 cup heavy whipping cream
→ For the Coffee Soak
05 -
1 cup cooled brewed coffee
06 -
2 tablespoons optional coffee-flavored liqueur
07 -
2 tablespoons optional granulated sugar
→ For Putting it Together
08 -
Unsweetened cocoa powder to sprinkle on top
09 -
A package of ladyfinger cookies (savoiardi)
10 -
Optional dark chocolate curls for decoration
# Instructions:
01 -
Whip heavy cream along with powdered sugar and vanilla until stiff. Soften the mascarpone by whisking it until creamy, and fold it into the whipped cream gently.
02 -
In a shallow plate, stir together the coffee, sugar, and coffee liqueur if using. Make sure the sugar’s dissolved.
03 -
Dip the ladyfinger biscuits quickly in the coffee mixture, then set them at the bottom of your cups. Use one or two per layer.
04 -
Pipe or scoop some mascarpone cream over the layer of soaked ladyfingers. Use the back of a spoon to smooth it out if needed.
05 -
Do another set of ladyfingers dipped quickly in coffee and add mascarpone cream again.
06 -
Sprinkle with cocoa powder and, if you like, some chocolate curls to make it extra fancy.
07 -
Pop it in the fridge for a minimum of 2 hours or overnight. Sprinkle a bit more cocoa if desired before serving.
# Notes:
01 -
Tastes best when chilled overnight for extra flavor
02 -
You can skip the alcohol entirely
03 -
Don’t let the ladyfingers sit in the coffee too long or they’ll get soggy