Vanilla Bean Tiramisu Cups (Print Version)

Creamy vanilla mascarpone meets espresso-soaked ladyfingers in chilled individual cups with a cocoa dusting.

# What You 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

# How To Make:

01 - In a large mixing bowl, whisk the cold heavy cream, vanilla bean seeds or paste, and powdered sugar until soft peaks form.
02 - Gently fold in the cold mascarpone cheese until smooth and fully combined, being careful not to overmix.
03 - In a shallow dish, combine the cooled espresso and coffee liqueur if using.
04 - Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side without soaking, then layer the bottom of six small glasses or dessert cups with the soaked biscuits.
05 - Spoon a generous layer of vanilla bean mascarpone cream over the ladyfingers.
06 - Repeat with another layer of dipped ladyfingers and finish with a final layer of cream on top.
07 - Smooth the tops, cover with plastic wrap, and refrigerate for at least 2 hours to set and chill properly.
08 - Before serving, dust each cup generously with cocoa powder and top with whipped cream and chocolate shavings or a coffee bean if desired.

# Expert Advice:

01 -
  • They look fancy enough for guests but come together in under 30 minutes of actual work.
  • The vanilla bean cream is so much lighter than traditional tiramisu, making these feel indulgent without being heavy.
  • You can make them a day ahead, which means less stress when people are coming over.
02 -
  • Don't skip the cooling step for the espresso—warm liquid will melt the cream and create a watery mess instead of those beautiful distinct layers.
  • The key to perfect dipping is speed; a full second per side is honestly too long, so trust that quick brush of coffee flavor.
  • Make sure both your cream and mascarpone stay cold throughout or you'll end up with a grainy texture that won't smooth out.
03 -
  • If you don't have espresso, use the strongest coffee you can make—cold brew works beautifully—and remember that cooled coffee tastes less bitter than hot, so don't be shy.
  • The 1 to 2 second dip rule is non-negotiable; think of it as just enough time for the biscuit to absorb flavor without falling apart in the liquid.
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