Description
This Tiramisu Cookie Cups recipe is a delightful twist on the classic Italian dessert, combining a crunchy chocolate cookie base with luscious layers of coffee-infused chocolate and creamy mascarpone. Perfectly portioned as individual servings, these cups blend rich espresso, smooth mascarpone, and a hint of chocolate into a harmonious and elegant treat. Ideal for entertaining or a special indulgence, this no-fuss recipe offers a deliciously refreshing way to enjoy tiramisu in bite-sized form.
Ingredients
Scale
For the Cookie Base:
- 1 ½ cups crushed chocolate cookies (such as Oreos)
- 4 tbsp unsalted butter, melted
For the Coffee-Chocolate Layer:
- ⅓ cup strong brewed espresso, cooled
- 1 tbsp coffee liqueur (optional)
- ⅓ cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- ½ cup heavy cream
- 1 tbsp cornstarch
For the Mascarpone Cream Layer:
- 1 cup mascarpone cheese, room temperature
- ½ cup heavy cream, cold
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- Unsweetened cocoa powder, for dusting
- Optional: chocolate shavings or mini chocolate chips
Instructions
- Make the Cookie Base: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Combine the crushed chocolate cookies and melted butter in a bowl, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom of each liner to create a compact base. Bake for 5 minutes, then allow to cool completely.
- Prepare the Coffee-Chocolate Layer: In a small saucepan, combine the cooled espresso, coffee liqueur (if using), semi-sweet chocolate chips, and butter. Melt over low heat, stirring until smooth. In a separate bowl, whisk together heavy cream and cornstarch until lump-free. Gradually add this cream mixture to the saucepan, stirring constantly over medium heat until it thickens to a pudding-like consistency. Remove from heat and let cool to room temperature.
- Whip the Mascarpone Cream: In a mixing bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
- Assemble the Tiramisu Cups: Starting with the cookie base, add 1-2 tablespoons of either the mascarpone cream or the coffee-chocolate layer on top. Smooth the layer evenly, then add an alternate layer of the opposite filling. Repeat layering until the cupcake liners are nearly full, chilling the cups in the refrigerator for 10 minutes between layers to set and maintain distinct layers.
- Finish with Cocoa Powder: Once assembled, sift a generous dusting of unsweetened cocoa powder on top of each cup. Optionally, garnish with chocolate shavings or mini chocolate chips. Refrigerate the cups for at least 4 hours or ideally overnight to allow the layers to fully set and the flavors to meld beautifully.
Notes
- For a non-alcoholic version, simply omit the coffee liqueur without affecting the overall flavor.
- Adjust the espresso strength based on your preference for a milder or more intense coffee flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 60 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
