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Tiramisu Cookie Cups Recipe

Tiramisu Cookie Cups Recipe
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★★★★★

5.2 from 26 reviews

Delight in these Tiramisu Cookie Cups, a luscious no-bake dessert featuring a crunchy chocolate cookie base, a rich coffee-infused chocolate layer, and a smooth mascarpone cream topping dusted with cocoa powder. Perfectly portioned in cupcake liners, these indulgent treats are ideal for parties or elegant gatherings.

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, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom of each liner to create a compact base. Bake for 5 minutes, then allow to cool completely.
  2. Prepare the Coffee-Chocolate Layer: In a small saucepan, combine the 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 cool to room temperature.
  3. Whip the Mascarpone Cream: In a bowl, beat the mascarpone, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
  4. Assemble the Tiramisu Cups: Begin layering by adding 1-2 tablespoons of either the mascarpone cream or coffee-chocolate mixture onto the cookie base. Smooth the layer, then add an alternate layer of the opposite filling. Repeat until the liners are nearly full, chilling the cups for 10 minutes between layers to maintain stability and definition.
  5. Finish with Cocoa Powder: Sift cocoa powder generously over the top of each cup. For added garnish, sprinkle chocolate shavings or mini chocolate chips as desired. Refrigerate the cups for at least 4 hours or overnight to allow the layers to set and flavors to meld.

Notes

  • Use strong brewed espresso for the best coffee flavor; instant espresso powder dissolved in water can be a good substitute.
  • Chilling between layers helps the cups hold their shape and definition.
  • Coffee liqueur is optional but adds depth; omit or substitute with additional espresso for a non-alcoholic version.
  • Make sure mascarpone cheese is at room temperature for easier mixing.
  • Refrigerate the assembled cups for at least 4 hours or overnight for best texture and flavor melding.
  • These cups can be stored covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Tiramisu, Cookie Cups, Coffee Dessert, Mascarpone, No-Bake Dessert, Chocolate, Italian Dessert

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