Description
A delightful recipe for Individual Tiramisu Cups featuring a creamy mascarpone mousse layered with espresso-soaked ladyfingers, topped with cocoa powder and dark chocolate curls. Perfectly portioned for six servings, this no-bake dessert is easy to assemble and can be stored or frozen for convenience.
Ingredients
Scale
Mascarpone Mousse:
- 8 ounces mascarpone at room temperature
- 1 cup heavy whipping cream cold from the fridge
- 1/2 cup powdered sugar
- 1/2 tablespoon pure vanilla extract
- 1/4 teaspoon almond extract or hazelnut extract (optional)
Other Ingredients:
- 2/3 cup cooled espresso or double-strength brewed coffee
- 2 tablespoons brandy or marsala wine, rum, hazelnut liqueur, almond liqueur, or coffee liqueur (optional; or more espresso)
- 12 ladyfingers each broken in half
- 2 teaspoons unsweetened cocoa powder for topping
- 2 teaspoons dark chocolate curls or shaved dark chocolate (optional)
Instructions
- Prepare mascarpone mousse: Add all mascarpone mousse ingredients to a large bowl. Use a handheld electric mixer to beat until smooth and creamy, being careful not to over-mix to avoid curdling.
- Mix espresso and brandy: In a shallow bowl, combine the cooled espresso and brandy or chosen liqueur, stirring to mix well.
- Assemble tiramisu cups: Spread a bit of the mascarpone cream in the bottom of each 12-ounce glass. Quickly dip 2 ladyfinger halves in the espresso mixture (1 to 2 seconds per side) so they are saturated but not soaked. Place ladyfingers over the cream layer.
- Layer the dessert: Add another layer of mascarpone cream, then dip and add another layer of ladyfingers, finishing with a final layer of cream. Repeat this for all six glasses to create individual servings.
- Add toppings: Sift unsweetened cocoa powder on top of each cup, and sprinkle with shaved dark chocolate curls if using.
- Chill before serving: Refrigerate the cups for at least 10 minutes or up to 4 days to allow flavors to meld. Serve chilled.
- Store leftovers: Cover tiramisu cups with plastic wrap and keep refrigerated for up to 4 days, or freeze for up to 3 months. Thaw before eating or serve frozen for an ice cream-like experience.
Notes
- Ladyfingers can be substituted with sponge cake, pound cake, Nilla wafers, shortbread cookies, Biscoff cookies, or graham crackers, but the flavor will vary.
- Use 12-ounce glasses for regular-sized dessert portions; however, you can choose any glass size depending on preference.
- Do not over-soak ladyfingers to prevent leakage; quick dips of 1 to 2 seconds per side are ideal.
- You can omit liqueur for a non-alcoholic version, replacing it with additional espresso.
- If freezing, wrap desserts tightly to prevent freezer burn and maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 70 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
