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Mascarpone Tiramisu Cookie Cups

Four individual tiramisu cookie cups filled with cream and topped with chocolate shavings, sitting on a white plate.
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Create individual, bite-sized desserts combining a sturdy cookie base with a creamy, coffee-infused mascarpone filling, finished with cocoa powder.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup strong brewed espresso or coffee, cooled
  • 8 ounces mascarpone cheese, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream, cold
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the Cookie Cups: Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a stiff dough.
  4. Press about 2 tablespoons of dough evenly into the bottom and up the sides of each muffin cup to form a shell.
  5. Bake the cookie cups for 12 to 15 minutes, or until the edges are lightly golden. Remove from the oven and let cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
  6. Prepare the Mascarpone Filling: In a medium bowl, beat the cold mascarpone cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth. Do not overmix.
  7. In a separate small bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until just combined. This creates a stable, no-bake tiramisu filling.
  8. Assemble the Cups: Once the cookie cups are completely cool, use a spoon or piping bag to fill each cup with the mascarpone mixture.
  9. Chill the assembled cups in the refrigerator for at least 1 hour to allow the filling to set.
  10. Before serving, dip a fine-mesh sieve into unsweetened cocoa powder and dust the top of each mascarpone cookie cup generously.

Notes

  • For a deeper coffee flavor in the cookie base, you can substitute 1 tablespoon of instant espresso powder for 1 tablespoon of the flour.
  • If you prefer a firmer filling, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot espresso to the mascarpone mixture before folding in the whipped cream.
  • Make these ahead by preparing the cookie cups one day in advance and storing them in an airtight container. Fill them the day you plan to serve them.

Nutrition

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