Espresso-Infused Tiramisu Cups with Mascarpone Cream
Individual tiramisu cups layered with espresso-soaked ladyfingers and a fluffy mascarpone cream, dusted with cocoa powder for a classic Italian dessert. This italian-inspired desserts ready in about 20 minutes layers strong brewed espresso, cooled, ladyfinger cookies, mascarpone cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup strong brewed espresso, cooled
- 24 pieces ladyfinger cookies
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 2 tbsp dark rum (optional)
Instructions
- Step 1: In a shallow dish, combine 1 cup cooled strong brewed espresso with 2 tbsp dark rum (optional) to create the soaking liquid for ladyfingers.
- Step 2: In a medium bowl, beat 8 oz mascarpone cheese with 1 cup heavy cream, 1/3 cup granulated sugar, and 1 tsp vanilla extract using an electric mixer on medium speed until stiff peaks form and the mixture is smooth and fluffy.
- Step 3: Quickly dip 24 ladyfinger cookies one at a time into the espresso mixture for 1-2 seconds, ensuring they absorb liquid but do not become soggy.
- Step 4: In 4 clear serving cups, arrange a layer of soaked ladyfingers at the bottom, spoon 1/4 of the mascarpone cream over them, then repeat the layers once more.
- Step 5: Cover the cups with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld.
- Step 6: Before serving, dust the tops with 2 tbsp unsweetened cocoa powder using a fine sieve for a classic finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Espresso-Infused Tiramisu Cups with Mascarpone Cream take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Espresso-Infused Tiramisu Cups with Mascarpone Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Espresso-Infused Tiramisu Cups with Mascarpone Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Espresso-Infused Tiramisu Cups with Mascarpone Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Espresso-Infused Tiramisu Cups with Mascarpone Cream?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
