Vanilla Bean Tiramisu Cups (Printable Format)

Layered vanilla bean mascarpone and espresso-soaked ladyfingers chilled to perfection with cocoa dusting.

# What's Needed:

→ Vanilla Bean Mascarpone Cream

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

→ Espresso Dip

05 - 3/4 cup (6 fl oz) strong brewed espresso or coffee, cooled
06 - 2 tablespoons coffee liqueur, optional

→ Assembly

07 - 18 to 20 ladyfinger biscuits (savoiardi)
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 It:

01 - In a large mixing bowl, whisk together the cold heavy cream, vanilla bean seeds or paste, and powdered sugar until soft peaks form.
02 - Gently fold the mascarpone cheese into the whipped cream mixture until smooth and fully combined, taking care 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, avoiding oversaturation.
05 - Arrange the espresso-dipped ladyfingers to cover the bottom of six small dessert cups or glasses.
06 - Spoon a generous layer of vanilla bean mascarpone cream over the soaked ladyfingers.
07 - Repeat the process with another layer of dipped ladyfingers, followed by a final layer of mascarpone cream on top.
08 - Smooth the tops, cover with plastic wrap, and refrigerate for at least 2 hours until set and thoroughly chilled.
09 - Before serving, dust each cup generously with cocoa powder. Top with whipped cream and chocolate shavings or a single coffee bean if desired.

# Expert Advice:

01 -
  • It tastes like a fancy coffeehouse dessert but takes just 25 minutes of actual work.
  • Individual cups mean no messy slicing and everyone feels like they got something special.
  • The vanilla bean cream is silky and luxurious without tasting overly sweet or heavy.
02 -
  • Don't soak your ladyfingers for more than two seconds or they'll disintegrate into mush—speed matters here, and you want them tender but still holding their shape.
  • Make sure everything is cold before you start whipping the cream; even slightly warm mascarpone will make the whole mixture break and look grainy instead of silky.
03 -
  • If your espresso is still warm when you want to dip your biscuits, spread it on a plate and let it cool faster, or even chill it in the freezer for five minutes.
  • Using an electric mixer on medium speed takes the guesswork out of whipping your cream to soft peaks, and you'll get more consistent results than whisking by hand.
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