Individual Espresso Tiramisu Cups

Serves 4 · 20 min prep

Ingredients

• 1 cup heavy cream
• 8 oz mascarpone cheese, room temperature
• 1/3 cup powdered sugar
• 1 tsp pure vanilla extract
• 3/4 cup strong brewed espresso or coffee, cooled
• 2 tbsp coffee liqueur or extra espresso
• 12 ladyfinger cookies (savoiardi)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp dark chocolate shavings
• 1/8 tsp pinch of fine salt

Instructions

1. 1In a large chilled bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip.
2. 2In a separate bowl, beat the mascarpone, powdered sugar, vanilla, and salt together just until smooth and creamy, about 30–45 seconds. Avoid overmixing or the mascarpone can turn grainy.
3. 3Gently fold the whipped cream into the mascarpone mixture in two additions using a rubber spatula until no white streaks remain. The filling should be light and cloud-like.
4. 4Stir the cooled espresso and coffee liqueur together in a shallow dish. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side—just enough to moisten without sogginess.
5. 5Break or cut the dipped ladyfingers to fit the bottoms of four 8-ounce glass jars or cups, creating a single snug layer in each.
6. 6Spoon or pipe one-third of the mascarpone cream over the ladyfingers in each cup, smoothing the tops. Repeat with a second layer of dipped ladyfingers and the remaining cream, finishing with cream on top.
7. 7Dust each cup generously with cocoa powder through a fine-mesh sieve. Cover and refrigerate at least 4 hours or overnight so the flavors meld and the cookies soften into cake-like layers.
8. 8Just before serving, add a final light dusting of cocoa and a sprinkle of dark chocolate shavings. Serve cold with small spoons.