Tiramisu Cookie Cups

• Prep Time: 35 minutes

• Cook Time: 12-15 minutes per batch

• Chill Time: 2 hours (minimum)

• Total Time: 3 hours (including chilling)

• Course: Dessert

• Cuisine: Italian-Inspired

• Yield: 18-20 cookie cups

Intensity & Skill Level

• Difficulty: Intermediate

• Effort: Moderate

• Skills Required: Basic baking, whipping egg whites, using a piping bag (optional but helpful).

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Ingredients

For the Coffee Cookie Cups:

• 1 ¾ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup (1 stick) unsalted butter, softened

• ¾ cup granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

• 2 tablespoons strongly brewed espresso or strong coffee, cooled

• 1 tablespoon milk

For the Mascarpone Cream Filling:

• 8 oz (about 1 cup) mascarpone cheese, cold

• ¾ cup heavy whipping cream, cold

• ⅓ cup powdered sugar, sifted

• 1 teaspoon vanilla extract

For Assembly & Garnish:

• 2 tablespoons strong espresso or coffee, cooled (for brushing)

• 1 tablespoon Kahlúa or other coffee liqueur (optional, but recommended)

• 2 tablespoons unsweetened cocoa powder, for dusting

• ½ oz dark chocolate, for shaving (optional)

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Equipment You’ll Need

• Standard muffin tin

• Electric hand mixer or stand mixer

• Medium and large mixing bowls

• Whisk

• Spatula

• Small bowls for espresso

• Small pastry brush

• Measuring cups and spoons

• Piping bag with a star tip (optional, for a fancy finish)

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Instructions

Part 1: Making the Cookie Cups

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease the cups of a standard muffin tin. Do not use liners.

2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.

4. Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the 2 tablespoons of cooled espresso and the milk. The mixture may look slightly curdled—this is normal.

5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

6. Form the Cups: Take about 1.5 tablespoons of dough and roll it into a ball. Place one ball into each prepared muffin cup. Using your fingers, a small glass, or the back of a measuring spoon, press the dough evenly up the sides and into the bottom to form a cup shape. Ensure the sides are not too thin at the top, or they may burn. The bottom can be slightly thinner.

7. Bake to Perfection: Bake for 12-15 minutes, or until the edges are lightly golden and the centers look set.

   • Pro Tip: The centers will puff up during baking. Immediately upon removing the pan from the oven, use the back of the spoon or a small jar to gently re-press the centers to form a well. This is a crucial step!

8. Cool Completely: Allow the cookie cups to cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool.

Part 2: Preparing the Mascarpone Cream

1. Whip the Cream: In a large, chilled bowl, whip the cold heavy cream with an electric mixer until soft peaks form.

2. Combine with Mascarpone: In a separate bowl, gently whisk the cold mascarpone, powdered sugar, and vanilla extract together until smooth and combined. Do not over-whisk, as the mascarpone can become grainy.

3. Fold Together: Gently fold the whipped cream into the mascarpone mixture in two additions. Use a spatula and a light hand to maintain the airy texture. Once combined, cover and refrigerate until you’re ready to assemble.

Part 3: Assembling the Tiramisu Cookie Cups

1. Infuse with Coffee: Stir the 2 tablespoons of espresso and the Kahlúa (if using) together in a small bowl. Using a small pastry brush, lightly brush the inside of each completely cooled cookie cup with the coffee mixture. Don’t oversaturate, or the cups will become soggy.

2. Fill the Cups: Spoon the mascarpone cream into a piping bag fitted with a star tip, or simply use a spoon. Fill each coffee-brushed cookie cup with the cream, creating a generous swirl on top.

3. The Final Touch: Just before serving, use a fine-mesh sieve to dust the tops of each cup generously with unsweetened cocoa powder. For an extra touch of elegance, top with a few shavings of dark chocolate.

4. Chill and Serve: For the best flavor and texture, place the assembled Tiramisu Cookie Cups in the refrigerator for at least 2 hours to allow the flavors to meld and the filling to set. Serve chilled.

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Storage & Make-Ahead Instructions

• Storage: Store assembled Tiramisu Cookie Cups in a single layer in an airtight container in the refrigerator for up to 3 days.

• Make-Ahead: You can bake the cookie cups up to 2 days in advance and store them in an airtight container at room temperature. The mascarpone cream can be made 1 day ahead. Assemble and chill the cups the day you plan to serve them for the best texture.

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Nutrition Information

• Serving Size: 1 cookie cup

• Servings: 18

Please note: This is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients used.

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Last Bite

The Tiramisu Cookie Cup is more than just a dessert; it’s a conversation starter and a testament to the joy of creative baking. By combining the comforting texture of a homemade cookie with the luxurious, creamy filling of a classic tiramisu, you create a dessert that is both familiar and excitingly new. The process is a rewarding project, and the result is a stunning, professional-looking treat that delivers on every promise of flavor. So, brew a strong cup of coffee, put on your apron, and get ready to bake a little piece of Italy, one delightful cup at a time.