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Tiramisu Cookie Cups Recipe

Delight in Tiramisu Cookie Cups Recipe for Sweet Perfection

Experience the delightful Tiramisu Cookie Cups recipe, a perfect twist on the classic dessert combining rich espresso, creamy mascarpone, and a crunchy cookie base.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 24 cookies Crushed Chocolate Cookies Oreos or chocolate wafer cookies can be used.
  • 1/2 cup Melted Butter Essential for texture.
For the Coffee Layer
  • 1 cup Strong Brewed Espresso Can substitute with strong brewed coffee.
  • 1/4 cup Coffee Liqueur Omit for a non-alcoholic version.
  • 1/2 cup Semi-Sweet Chocolate Chips Dark chocolate chips can be used for a more intense taste.
For the Cream Layer
  • 1 cup Heavy Cream Essential for the filling.
  • 1 tablespoon Cornstarch Necessary for thickening.
  • 1 cup Mascarpone Cheese No direct substitute, cream cheese can work.
  • 1/3 cup Powdered Sugar Granulated sugar can be used but won’t dissolve as smoothly.
  • 1 teaspoon Vanilla Extract Can omit or substitute with almond extract.
For Garnishing
  • 3 tablespoons Unsweetened Cocoa Powder Can use chocolate shavings for garnish.

Equipment

  • oven
  • Muffin Tin
  • mixing bowls
  • Hand mixer
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake wrappers.
  2. Mix crushed chocolate cookies with melted butter in a bowl and press into cupcake wrappers. Bake for about 5 minutes and let cool.
  3. Melt semi-sweet chocolate chips and butter over low heat in a saucepan until smooth. Remove from heat and let cool slightly.
  4. In a bowl, whisk heavy cream and cornstarch together until smooth. Gradually pour into the melted chocolate over medium heat. Cook until thickened (5-7 minutes).
  5. Combine mascarpone cheese, powdered sugar, and vanilla in a bowl and blend until smooth.
  6. Whip heavy cream in a clean mixing bowl until stiff peaks form (3-5 minutes).
  7. Fold the whipped cream into the mascarpone mixture gently.
  8. Layer each cup with the chocolate filling and mascarpone cream, letting each set for 10 minutes in the refrigerator.
  9. Dust the tops with cocoa powder or chocolate shavings and refrigerate for at least 4 hours or overnight.

Nutrition

Serving: 1cookie cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure mascarpone is at room temperature for easier blending. Customize coffee strength and enjoy cold for best flavor.

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