Description
Indulge in our irresistible Mini Tiramisu Dessert Cups recipe! Learn how to create these delightful single-serve treats perfect for any occasion.
Ingredients
- – ¾ cup (180 ml) brewed espresso coffee, cooled (you may need a little more)
- – 2 tablespoons (30 ml) sweet grape juice
- – 1 cup (240 ml) heavy cream, whipping cream
- – 1 teaspoon (5 ml) instant espresso powder
- – 1 teaspoon (5 ml) vanilla extract
- – 1/2 cup (120 ml) (60 grams) powdered sugar, icing sugar
- – 1 cup (240 ml) (250 grams) cream cheese
- – 12 savoiardi cookies, Italian ladyfingers
- – cocoa powder for dusting before serving
Instructions
- Mix the cooled espresso with sweet grape juice in a shallow dish.
- In a medium bowl, use an electric mixer with a whisk attachment to blend the heavy cream, icing sugar, and instant espresso powder until the mixture reaches very soft peaks.
- Combine the cream cheese and vanilla extract in a small bowl, stirring until well mixed.
- Gently fold the cream cheese blend into the whipped cream mixture, whisking just until firm peaks are achieved, taking care not to overwhip. It’s better to stop beating a little early than too late.
- Slice the Italian ladyfingers in half and briefly dip them into the coffee mixture. Place two halves on the bottom of each serving glass. Add about two heaping tablespoons of the cream cheese mixture on top, and repeat the process to create two layers of ladyfingers and two layers of cream.
- Continue the layering process with the remaining ladyfingers and cream cheese mixture in the other five glasses.
- Wrap each glass with plastic and chill in the refrigerator for at least two hours to allow the dessert to set.
- Before serving, sprinkle the tops with a fine dusting of cocoa powder.
Notes
- Dip the ladyfingers briefly in the coffee mixture to avoid sogginess.
- Be gentle when folding the cream cheese blend into the whipped cream for a light, fluffy texture.
- Chill the dessert in the refrigerator for at least two hours to meld flavors and set properly.
