Description
Tiramisu Cookie Cups are a delightful no-bake dessert featuring layers of chocolate cookie bases, rich coffee-chocolate pudding, and creamy mascarpone whipped topping. These individual-sized treats combine classic tiramisu flavors with a fun, easy-to-eat presentation perfect for parties or an elegant finish to any meal.
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
- 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.
- Prepare the Coffee-Chocolate Layer: In a small saucepan, combine the cooled espresso, coffee liqueur (if using), chocolate chips, and butter. Melt over low heat, stirring until smooth. In a separate bowl, whisk together 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.
- 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.
- Assemble the Tiramisu Cups: Begin layering by adding 1-2 tablespoons of either the mascarpone cream or coffee-chocolate mixture onto the cooled cookie base. Smooth the layer, then add an alternate layer of the opposite filling. Continue layering until the liners are nearly full, chilling the cups for 10 minutes between layers to maintain stability and definition.
- Finish with Cocoa Powder: Generously sift unsweetened cocoa powder over the top of each assembled cup. For added garnish, sprinkle chocolate shavings or mini chocolate chips if desired. Refrigerate the cups for at least 4 hours or overnight to allow the layers to set and flavors to meld beautifully before serving.
Notes
- For a non-alcoholic version, omit the coffee liqueur.
- Adjust the espresso strength to taste for a milder or bolder coffee flavor.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
