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Best Tiramisu Cookie Cups Recipe

Best Tiramisu Cookie Cups Recipe
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5.2 from 12 reviews

Delight in these Best Tiramisu Cookie Cups, a delightful fusion of crunchy chocolate cookie bases, rich coffee-chocolate layers, and creamy mascarpone topping. Easy to make and perfect for any occasion, these individual tiramisu-inspired treats combine classic flavors into an elegant, bite-sized dessert.

Ingredients

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 chocolate cookies and melted butter until the mixture resembles wet sand. Press this firmly into the bottom of each liner to form a compact base. Bake for 5 minutes, then let cool completely to set.
  2. Prepare the Coffee-Chocolate Layer: In a small saucepan, combine brewed espresso, coffee liqueur (if using), semi-sweet chocolate chips, and butter. Melt on low heat, stirring until smooth. In a separate bowl, whisk heavy cream and cornstarch until smooth, then gradually add to the saucepan. Cook over medium heat, stirring constantly until mixture thickens to pudding-like consistency. Remove from heat and cool to room temperature.
  3. Whip the Mascarpone Cream: Beat mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Separately, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
  4. Assemble the Tiramisu Cups: Begin by spooning 1-2 tablespoons of either the mascarpone cream or coffee-chocolate layer onto the cookie base in each cup. Smooth the surface, then add an alternate layer of the other mixture. Repeat layering until cups are nearly full, chilling for 10 minutes between layers to stabilize the layers.
  5. Finish with Cocoa Powder: Sift unsweetened cocoa powder over the tops of each cup. Optionally garnish with chocolate shavings or mini chocolate chips. Refrigerate the tiramisu cookie cups for at least 4 hours or preferably overnight to set and allow flavors to meld beautifully.

Notes

  • Use cold heavy cream for whipping the mascarpone layer to achieve the best texture.
  • Chilling between layers helps keep the distinct layers defined and prevents mixing.
  • For a non-alcoholic version, omit the coffee liqueur.
  • Ensure espresso is cooled before combining to avoid melting the chocolate and butter excessively.
  • Chocolate cookie crumbs can be substituted with any chocolate wafer cookies if Oreos are unavailable.

Nutrition

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