Description
Delight in these Individual Tiramisu Cups featuring a luscious mascarpone mousse layered with espresso-soaked ladyfingers, topped with cocoa powder and dark chocolate curls. Perfectly portioned for six, these no-bake treats are easy to assemble and can be enjoyed immediately or chilled for intensified flavors.
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 you can use 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 and use a handheld electric mixer to beat until smooth and creamy. Exercise caution to avoid over-mixing which can cause curdling.
- Mix Espresso and Liquor: Combine the cooled espresso and brandy (or chosen liquor) in a shallow bowl and stir to mix well.
- Assemble Tiramisu Cups: Spread a small amount of mascarpone mousse at the bottom of a 12-ounce glass. Dip 2 ladyfinger halves in the espresso mixture for 1 to 2 seconds per side ensuring they are saturated but not soaked, then place them over the cream layer. Add another layer of mascarpone mousse followed by another dipped ladyfinger layer, finishing with a final mascarpone mousse layer. Repeat the process for the remaining 5 glasses to yield 6 servings.
- Add Toppings: Sift unsweetened cocoa powder over the top layer of each glass and sprinkle with dark chocolate curls or shaved chocolate if desired.
- Chill and Serve: Refrigerate the tiramisu cups for at least 10 minutes before serving to allow flavors to meld. They can be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months. Thaw before eating or serve frozen for an ice cream-like experience.
Notes
- For ladyfinger substitutions, consider sponge cake, pound cake, Nilla wafers, shortbread cookies, Biscoff cookies, or graham crackers; note that the flavor profile will vary.
- Use 12-ounce glasses for regular-sized dessert portions; however, glasses of any size can be used according to preference.
- Do not over-soak the ladyfingers in the espresso mixture to prevent sogginess and leakage.
- Chilling for longer periods (up to 4 days) enhances the flavor and texture.
- Freezing the cups creates a refreshing dessert similar to ice cream.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 75 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
