No-Bake Espresso Tiramisu Cups

Serves 4 · 25 min prep

Ingredients

• 1 cup heavy whipping 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 rum (optional)
• 16–20 ladyfinger cookies (savoiardi)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp dark chocolate shavings

Instructions

1. 1In a large cold bowl beat the heavy cream with a hand mixer on medium-high until soft peaks form, about 2 minutes. Set aside.
2. 2In another bowl beat the mascarpone, powdered sugar, and vanilla together until completely smooth and fluffy, about 1 minute; do not overbeat or it may separate.
3. 3Gently fold the whipped cream into the mascarpone mixture in two additions until no white streaks remain and the filling is light. Taste and adjust sweetness if needed.
4. 4Stir the cooled espresso and optional liqueur together in a shallow dish. Working 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-oz glass cups or jars, creating a single snug layer. Spoon mascarpone cream over the cookies and smooth the top.
6. 6Repeat with a second layer of dipped ladyfingers and the remaining cream, dividing evenly and finishing with a generous cream layer. Tap the cups lightly on the counter to settle.
7. 7Dust the tops heavily with cocoa powder using a fine-mesh sieve. Cover and refrigerate at least 4 hours or overnight so the cookies soften into cake-like layers and the flavors meld.
8. 8Just before serving, add a final light dusting of cocoa and sprinkle with dark chocolate shavings. Serve chilled with small spoons.