No-Bake Nectarine Mascarpone Tiramisu Cups

Tiramisu, Italian for “pick me up,” traditionally layers coffee-dipped ladyfingers with airy mascarpone cream. These no-bake cups fold in honey-kissed nectarines for a bright stone-fruit twist that still finishes with espresso and cocoa.

Serves 4 · 25 min prep

Estimate for one serving

• 415 cal
• 6g protein
• 38g carbs
• 27g fat

Every recipe here is free to read.

Ingredients

• 4 medium ripe nectarines
• 8 ounces mascarpone cheese
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup strong brewed espresso or coffee
• 2 tablespoons coffee liqueur
• 12 ladyfinger cookies
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons honey

Instructions

1. 1Brew the espresso or strong coffee and stir in the coffee liqueur, then let the mixture cool completely to room temperature.
2. 2Pit and thinly slice the nectarines, then toss them gently with the honey so they glisten and release a little juice.
3. 3In a medium bowl beat the mascarpone, powdered sugar, and vanilla until smooth and creamy.
4. 4In a separate chilled bowl whip the heavy cream to medium-stiff peaks, then fold it into the mascarpone mixture until light and uniform.
5. 5Quickly dip each ladyfinger into the cooled espresso mixture for just one second per side so they soften but do not fall apart.
6. 6Break or arrange a layer of dipped ladyfingers in the bottom of four 8-ounce jars or glasses.
7. 7Spoon a layer of the mascarpone cream over the cookies, then add a layer of honeyed nectarine slices.
8. 8Repeat the layers once more, finishing with a generous swirl of cream on top.
9. 9Dust the tops lightly with cocoa powder through a fine sieve for a classic finish.
10. 10Cover and chill the jars at least 2 hours or up to overnight so the cookies soften into cake-like layers.
11. 11Serve cold straight from the refrigerator for a last-call stone-fruit dessert that needs zero oven time.