Mini Tiramisu Cups  


– 12-16 ladyfinger cookie – 1 cup strong brewed coffee or espresso, cooled – 8 ounces mascarpone cheese, at room temperature – 1/4 cup granulated sugar


– 1 cup heavy cream – 1 teaspoon vanilla extract – Cocoa powder, for dusting

In a mixing bowl, beat the mascarpone cheese and sugar together until smooth and creamy. 

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.  Gently fold the whipped cream into the mascarpone mixture until well combined. 

Dip each ladyfinger cookie into the cooled coffee or espresso, soaking them briefly.  Place a soaked ladyfinger into the bottom of each serving cup or glass. 

Spoon a layer of the mascarpone mixture over the ladyfinger, covering it completely.  Repeat the layers, alternating between soaked ladyfingers and mascarpone mixture, until the cups are filled. 

Cover the cups with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.  Before serving, dust the tops of the tiramisu cups with cocoa powder for a finishing touch. 


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