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Tiramisu Cookie Cups Recipe

Tiramisu Cookie Cups Recipe
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★★★★★

5 from 29 reviews

Tiramisu Cookie Cups are a delightful twist on the classic Italian dessert, combining a crunchy chocolate cookie base with rich coffee-chocolate pudding and creamy mascarpone layers, all topped with a dusting of cocoa powder for a perfectly balanced treat. These individual cups are easy to assemble, making them ideal for parties or as an elegant dessert to enjoy any time.

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

  1. 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 until the texture resembles wet sand. Press the mixture firmly into the bottom of each liner to form a compact base. Bake for 5 minutes. Remove and let cool completely.
  2. Prepare the Coffee-Chocolate Layer: In a small saucepan, combine the cooled espresso, coffee liqueur (if using), chocolate chips, and butter. Melt over low heat, stirring until smooth. In a separate bowl, whisk the heavy cream and cornstarch until fully combined and lump-free. Gradually add this mixture to the saucepan, stirring constantly over medium heat until it thickens to a pudding-like consistency. Remove from heat and allow to cool to room temperature.
  3. Whip the Mascarpone Cream: Beat the mascarpone cheese, powdered sugar, and vanilla extract in a bowl until 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 smooth.
  4. Assemble the Tiramisu Cups: Start by layering 1-2 tablespoons of either the mascarpone cream or coffee-chocolate mixture over the cookie base. Smooth the layer and then add the alternate filling on top. Repeat the layering until the cupcake liners are nearly full. Chill the cups for 10 minutes between layers to maintain clear and stable layers.
  5. Finish with Cocoa Powder: Sift unsweetened cocoa powder generously over the top of each cup. Optionally, garnish with chocolate shavings or mini chocolate chips. Refrigerate the cups for at least 4 hours or overnight to let the flavors meld and the layers set properly before serving.

Notes

  • For the strongest coffee flavor, use freshly brewed espresso.
  • Coffee liqueur is optional but adds a richer flavor; substitute with additional espresso if omitted.
  • Ensure mascarpone is at room temperature for smooth mixing.
  • Chilling between layers helps to keep the layers defined and prevents them from blending together.
  • These cups can be made a day ahead and stored covered in the refrigerator.

Nutrition

Keywords: tiramisu, tiramisu cups, tiramisu cookie cups, easy tiramisu, chocolate cookie dessert, mascarpone dessert, coffee dessert

Find it online: https://cookwithlea.com/tiramisu-cookie-cups-recipe/