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Best Tiramisu Cookie Cups Recipe

Best Tiramisu Cookie Cups Recipe
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★★★★★

4.9 from 10 reviews

These Best Tiramisu Cookie Cups are a delightful, no-bake treat that combines the rich flavors of classic tiramisu with the convenience of a cookie base. Featuring layers of chocolate coffee cream and velvety mascarpone topping, these cups are perfect for parties or an indulgent dessert.

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 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

  • For best results, use freshly brewed strong espresso or very strong coffee.
  • Chilling between layers helps keep the layers distinct and visually appealing.
  • Cups can be stored covered in the refrigerator for up to 3 days.
  • Optional coffee liqueur adds depth but can be omitted for a non-alcoholic version.
  • Ensure mascarpone is at room temperature to achieve a smooth cream layer.
  • Use cupcake liners that can withstand moisture to prevent sogginess of cookie base.

Nutrition

Keywords: tiramisu cookie cups, tiramisu dessert, no-bake tiramisu cups, coffee chocolate dessert, mascarpone dessert, chocolate cookie base, easy tiramisu recipe

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