Vanilla Bean Tiramisu Cups (Print version)

Layers of vanilla bean mascarpone and espresso-soaked ladyfingers create a smooth, chilled dessert cup.

# What you’ll need:

→ Vanilla Bean Mascarpone Cream

01 - 1 cup heavy cream, cold
02 - 1 vanilla bean, seeds scraped, or 2 teaspoons pure vanilla bean paste
03 - 1/2 cup powdered sugar
04 - 8 ounces mascarpone cheese, cold

→ Espresso Dip

05 - 3/4 cup strong brewed espresso or coffee, cooled
06 - 2 tablespoons coffee liqueur, optional

→ Assembly

07 - 18 to 20 ladyfinger biscuits
08 - 1 tablespoon cocoa powder, for dusting
09 - Whipped cream, for topping, optional
10 - Chocolate shavings or coffee beans, for garnish, optional

# Steps:

01 - In a large mixing bowl, whisk the cold heavy cream with vanilla bean seeds or paste and powdered sugar until soft peaks form.
02 - Gently fold the cold mascarpone cheese into the whipped cream mixture until smooth and fully combined, avoiding overmixing.
03 - In a shallow dish, combine the cooled espresso with coffee liqueur if using.
04 - Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side, ensuring they remain firm and do not become saturated.
05 - Arrange the espresso-dipped ladyfingers in the bottom of six small dessert cups or glasses.
06 - Spoon a layer of vanilla bean mascarpone cream over the ladyfingers.
07 - Repeat with another layer of dipped ladyfingers and finish with a final layer of vanilla mascarpone cream, smoothing the tops evenly.
08 - Cover the assembled cups and refrigerate for at least 2 hours to allow the flavors to meld and the structure to set.
09 - Before serving, dust each cup generously with cocoa powder and top with whipped cream and chocolate shavings or a coffee bean if desired.

# Cooking tips:

01 -
  • Individual servings mean you get the restaurant presentation without the stress of slicing a full cake.
  • The vanilla bean cuts through the coffee in a way that feels bright and unexpected, not heavy.
  • Everything comes together in under 30 minutes of actual work, with the fridge doing the rest.
02 -
  • Dipping speed matters more than you'd think; too long in the espresso and your ladyfingers turn to mush, but a quick dip leaves them with that perfect tender-but-sturdy texture.
  • Cold mascarpone is absolutely essential because room temperature cheese refuses to fold smoothly and will clump up no matter how gently you try.
03 -
  • A shallow dish works better than a bowl for dipping ladyfingers because you can coat both sides evenly without them tumbling around.
  • If your cocoa powder is clumpy, sift it before dusting so you get that fine, even coating that looks professionally done.
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