Description
Indulge in these delightful Tiramisu Cookie Cups, featuring a crunchy chocolate cookie base topped with luscious layers of coffee-infused chocolate pudding and creamy mascarpone. Perfectly portioned and easy to assemble, these no-bake cups blend classic tiramisu flavors with a fun, handheld presentation that’s sure to impress at any gathering.
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 your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, combine the crushed chocolate cookies with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of each liner to form a compact base. Bake for 5 minutes, then allow to cool completely.
- Prepare the Coffee-Chocolate Layer: In a small saucepan over low heat, combine espresso, coffee liqueur (if using), chocolate chips, and butter. Stir until melted and smooth. In a separate bowl, whisk heavy cream and cornstarch together until lump-free. Gradually add this mixture to the saucepan, stirring constantly over medium heat until thickened to a pudding-like consistency. Remove from heat and cool to room temperature.
- Whip the Mascarpone Cream: Beat together mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
- Assemble the Tiramisu Cups: Start by adding 1-2 tablespoons of either the mascarpone cream or coffee-chocolate layer onto the cookie base. Smooth the layer evenly, then add a layer of the alternate filling. Continue layering, alternating between the two, until the liners are nearly full. Chill the cups for 10 minutes between each layer to help maintain the structure and definition.
- Finish with Cocoa Powder: Generously sift unsweetened cocoa powder over the top of each cup. For extra garnish, sprinkle chocolate shavings or mini chocolate chips if desired. Refrigerate the assembled cups for at least 4 hours or overnight to set the layers and meld the flavors together.
Notes
- For a non-alcoholic version, omit the coffee liqueur without affecting the overall taste too much.
- Adjust the strength of the espresso to your preference for a milder or bolder coffee flavor.
- Use fresh, cold heavy cream for whipping to ensure stiff peaks form properly.
- Chilling between layers helps keep the layers distinct and stable.
- The cookie base can be made with any chocolate sandwich cookies if Oreos aren’t available.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
