Description
These Tiramisu Cookie Cups are a delightful twist on the classic Italian dessert. Featuring a crunchy cookie base, a rich coffee-chocolate pudding layer, and a creamy mascarpone topping, these individual cups are perfect for parties or a special treat. They require no complicated baking beyond the cookie base and come together easily with layers chilled to maintain structure and flavor balance.
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
- Optional: chocolate shavings or mini chocolate chips
Instructions
- Make the Cookie Base: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, combine the crushed chocolate cookies and melted butter, mixing until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of each liner to form a compact base. Bake for 5 minutes, then remove and let cool completely.
- Prepare the Coffee-Chocolate Layer: In a small saucepan, combine the cooled espresso, coffee liqueur (if using), chocolate chips, and butter. Heat over low heat, stirring until all ingredients melt smoothly together. In a separate bowl, whisk together the heavy cream and cornstarch until lump-free. Gradually pour this cream mixture into the saucepan, stirring constantly over medium heat until it thickens to a pudding-like consistency. Remove the pan from heat and cool the mixture to room temperature.
- Whip the Mascarpone Cream: In a mixing bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and light.
- Assemble the Tiramisu Cups: Begin layering the tiramisu by adding 1 to 2 tablespoons of either the mascarpone cream or coffee-chocolate layer over the cooled cookie base. Smooth the layer evenly, then add a contrasting layer of the other filling. Continue alternating layers, chilling the cups for about 10 minutes between applications to set the layers and maintain clean, defined separations. Fill the liners nearly to the top.
- Finish with Cocoa Powder: Generously sift unsweetened cocoa powder over the top of each assembled cup. For extra decoration and texture, sprinkle chocolate shavings or mini chocolate chips. Refrigerate the cups for at least 4 hours or preferably overnight to allow the flavors to meld and the layers to set fully before serving.
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 bolder coffee flavor.
- Ensure the mascarpone is at room temperature for smooth blending.
- Chilling between layers helps maintain distinct, stable layers in the final dessert.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 15g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
