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Perfect Classic Tiramisu Cups Recipe Easy Espresso-Soaked Ladyfingers

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A quick and easy individual tiramisu dessert featuring espresso-soaked ladyfingers layered with a creamy mascarpone filling, perfect for any occasion.

Ingredients

Scale
  • 24 ladyfinger cookies (Savoiardi preferred)
  • 1 cup (240 ml) strong brewed espresso, cooled (espresso powder with hot water works as substitute)
  • Optional: 2 tablespoons coffee liqueur (like Kahlúa)
  • 8 oz (225 g) mascarpone cheese, room temperature
  • 1 cup (240 ml) heavy cream, cold (whipping cream or heavy whipping cream)
  • 1/3 cup (65 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large egg yolks, room temperature (optional, pasteurized preferred)
  • Unsweetened cocoa powder, sifted (for dusting)
  • Optional: dark chocolate shavings or curls (for garnish)

Instructions

  1. Brew 1 cup (240 ml) of strong espresso using your preferred method. Allow it to cool completely, then stir in coffee liqueur if using. Set aside.
  2. In a chilled large mixing bowl, pour the cold heavy cream and begin whipping on medium speed. When it starts to thicken, gradually add the granulated sugar. Continue whipping until soft peaks form.
  3. In a separate bowl, gently whisk the mascarpone cheese until smooth. If using egg yolks, whisk them lightly in a small bowl until pale and slightly thickened, then fold them carefully into the mascarpone.
  4. Fold the whipped cream into the mascarpone mixture in batches using a spatula and gentle folding motions. Add vanilla extract and fold once more until light and airy.
  5. Quickly dip each ladyfinger into the cooled espresso mixture for about 1-2 seconds per side. Lay them flat on a plate to drain excess liquid.
  6. Place a layer of espresso-soaked ladyfingers at the bottom of each cup (about 2-3 pieces, broken to fit). Spoon or pipe a generous layer of mascarpone filling over the ladyfingers (about 1/3 cup / 80 ml). Repeat with a second layer of soaked ladyfingers and mascarpone. Finish with a final spread of mascarpone on top.
  7. Cover cups with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and cream set.
  8. Before serving, dust with sifted cocoa powder and sprinkle dark chocolate shavings if desired.

Notes

Use fresh, high-fat mascarpone for best texture. Whip cream to soft peaks only to avoid grainy texture. Dip ladyfingers quickly (1-2 seconds per side) to prevent sogginess. Chill at least 4 hours or overnight for best flavor and texture. For gluten-free, use gluten-free ladyfingers or almond flour cookies. For dairy-free, substitute mascarpone and cream with coconut cream and vegan cream cheese. Coffee liqueur is optional and can be omitted for non-alcoholic version.

Nutrition

Keywords: tiramisu, tiramisu cups, espresso-soaked ladyfingers, mascarpone dessert, easy tiramisu, classic tiramisu, individual tiramisu, no-bake dessert

Find it online: https://prismtaste.com/perfect-classic-tiramisu-cups-recipe-easy-espresso-soaked-ladyfingers/