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Tiramisu Cookie Cups

Elegant bite-sized chocolate cookie cups filled with coffee-soaked ladyfingers and topped with creamy mascarpone frosting and cocoa dust.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cups
Course: Dessert, Snack
Cuisine: Fusion, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 0.5 cup unsalted butter softened
  • 0.75 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 cup cocoa powder unsweetened
Filling & Topping
  • 6 ladyfingers chopped small
  • 0.5 cup strong brewed espresso cooled
  • 8 oz mascarpone cheese
  • 0.5 cup heavy cream
  • 0.5 cup powdered sugar
  • 2 tbsp cocoa powder for dusting

Equipment

  • Mini muffin tin
  • Electric mixer
  • Piping bag
  • Tart Tamper or Spoon

Method
 

  1. Preheat oven to 350°F (175°C). Grease a mini muffin tin. Whisk flour and cocoa in a bowl.
  2. Cream butter and sugar until fluffy. Beat in egg and vanilla. Mix in dry ingredients until dough forms.
  3. Roll dough into balls, place in muffin tin, and press down to form a cup shape.
  4. Bake 10-12 mins. Press centers down again while hot to redefine the cup. Cool completely.
  5. Dip small pieces of ladyfinger briefly into cooled espresso and place one inside each cookie cup.
  6. Whip heavy cream to stiff peaks. In a separate bowl, beat mascarpone and powdered sugar.
  7. Fold whipped cream into mascarpone mixture. Transfer to piping bag.
  8. Pipe cream over the coffee sponge in each cup. Dust generously with cocoa powder before serving.

Notes

Ensure the espresso is completely cool before dipping ladyfingers to prevent them from dissolving instantly.