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Tiramisu Cookie Cups Recipe

Tiramisu Cookie Cups Recipe
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★★★★★

4.9 from 30 reviews

Delight in these indulgent Tiramisu Cookie Cups, combining a crunchy chocolate cookie base with layers of coffee-chocolate pudding and smooth mascarpone cream. Finished with a dusting of cocoa powder and optional chocolate shavings, these individual desserts are perfect for an elegant treat or party favor.

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. In a bowl, combine the crushed chocolate cookies and melted butter, stirring until the mixture looks like wet sand. Press this mixture firmly into the bottom of each cupcake liner to form a compact base. Bake for 5 minutes to set the base, then remove and let cool completely.
  2. Prepare the Coffee-Chocolate Layer: In a small saucepan, combine the cooled espresso, optional coffee liqueur, semi-sweet chocolate chips, and butter. Melt gently over low heat, stirring until smooth and fully melted. In a separate bowl, whisk together the heavy cream and cornstarch until smooth with no lumps. Slowly add this cream mixture to the saucepan, stirring continuously over medium heat until the mixture thickens and resembles pudding. Remove from heat and allow to cool to room temperature.
  3. Whip the Mascarpone Cream: In a mixing 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. Carefully fold the whipped cream into the mascarpone mixture until fully incorporated and light.
  4. Assemble the Tiramisu Cups: Start by layering 1 to 2 tablespoons of either the mascarpone cream or the coffee-chocolate mixture over the cooled cookie base. Spread evenly, then add a layer of the other mixture on top. Alternate layers until the cupcake liners are nearly full, chilling the cups for about 10 minutes between layers to help the layers set and keep their shape.
  5. Finish With Cocoa Powder: Once fully assembled, sift a generous layer of unsweetened cocoa powder over each cup. Optionally, garnish with chocolate shavings or mini chocolate chips for added texture and decoration. Refrigerate the tiramisu cups for at least 4 hours, preferably overnight, to allow flavors to meld and layers to firm up before serving.

Notes

  • Use strong brewed espresso or high-quality coffee for the best flavor impact.
  • The coffee liqueur adds depth but can be omitted for a non-alcoholic version.
  • Press cookie crust firmly to avoid crumbling when eaten.
  • Chilling between layering helps maintain neat, distinct layers.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: tiramisu cookie cups, tiramisu dessert, espresso dessert, individual tiramisu, coffee chocolate dessert, mascarpone dessert

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