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Tiramisu Cookie Cups Recipe

Tiramisu Cookie Cups Recipe
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★★★★★

4.8 from 19 reviews

Delight in these elegant Tiramisu Cookie Cups—a perfect no-fuss dessert that combines a crunchy chocolate cookie base with luscious coffee-chocolate and mascarpone cream layers, topped with a dusting of cocoa powder. These individual treats capture the classic tiramisu flavors in a conveniently portable and visually appealing form.

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 your 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, stirring until the mixture resembles wet sand. Press this firmly into the bottom of each liner to form a compact base. Bake for 5 minutes, then let cool completely to set.
  2. Prepare the Coffee-Chocolate Layer: In a small saucepan, mix the brewed espresso, coffee liqueur if using, chocolate chips, and butter. Heat over low heat, stirring until the chocolate melts and the mixture is smooth. Separately, whisk the heavy cream and cornstarch together until no lumps remain, then gradually stir into the saucepan mixture. Cook over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency. Remove from heat and cool to room temperature.
  3. Whip the Mascarpone Cream: In a bowl, beat the mascarpone cheese with powdered sugar and vanilla extract 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 light.
  4. Assemble the Tiramisu Cups: Layer 1 to 2 tablespoons of either the mascarpone cream or coffee-chocolate layer onto the cooled cookie base, smoothing it out. Add the alternate mixture as the next layer, repeating until the liners are almost full. Chill the cups for 10 minutes between layers to help maintain layer stability and definition.
  5. Finish with Cocoa Powder: Generously sift unsweetened cocoa powder over each assembled cup. Garnish with optional chocolate shavings or mini chocolate chips, then refrigerate for at least 4 hours or overnight to let the layers set and flavors meld perfectly before serving.

Notes

  • You can omit the coffee liqueur if you prefer a non-alcoholic version.
  • Pressing the cookie base firmly is key for a sturdy, crisp foundation.
  • Chilling between layers prevents them from mixing and keeps cups visually appealing.
  • Use strong espresso or good quality coffee for rich coffee flavor.
  • For a dairy-free version, substitute mascarpone and cream with suitable plant-based alternatives, though texture will vary.
  • These cups keep well refrigerated up to 2 days but are best enjoyed fresh.

Nutrition

Keywords: Tiramisu cookie cups, tiramisu dessert, no-bake tiramisu, individual tiramisu servings, coffee chocolate dessert

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