Tiramisu Dip Cups with Espresso
INGREDIENTS:
Espresso Mascarpone Cream
500g / 17 oz full-fat mascarpone, cold
200ml / ¾ cup heavy whipping cream, cold
80g / ⅔ cup powdered sugar, sifted
3 tbsp / 45ml freshly brewed espresso, cooled
1 tbsp / 15ml coffee liqueur (Kahlúa or Tia Maria — optional)
1 tsp / 5ml pure vanilla extract
Pinch of fine salt
Espresso Soak Layer
120ml / ½ cup freshly brewed espresso, cooled
1 tbsp / 15ml coffee liqueur (optional)
1 tsp / 4g granulated sugar
Cocoa Dust Surface
3 tbsp / 18g high-quality dark cocoa powder, sifted
Extra for dusting between layers
Ladyfinger Dippers
24 savoiardi ladyfinger biscuits
Extra for serving alongside
To Finish
Dark chocolate shavings
Extra cocoa powder dusting
Chocolate covered espresso beans (optional)
Flaky sea salt — one pinch per cup
INSTRUCTIONS:
Make the espresso soak: combine cooled espresso, coffee liqueur, and sugar — stir until sugar dissolves completely.
Set aside at room temperature — it should be cold or room temperature before layering, never warm.
Make the mascarpone cream: beat cold mascarpone, powdered sugar, cooled espresso, coffee liqueur, vanilla, and salt together on medium speed until completely smooth.
In a separate cold bowl, whip cold heavy cream to firm peaks — do not overwhip.
Fold whipped cream into the mascarpone mixture in two gentle additions — keep the cream light, airy, and billowy.
Taste — it should be deeply coffee-forward, rich, and just slightly sweet. Add more espresso or liqueur if needed.
Transfer to a piping bag for clean layering — or use a large spoon for a more rustic result.
Set out 6 small clear glass cups — 150–200ml / 5–7 oz capacity works perfectly.
Break 2–3 ladyfinger biscuits into rough pieces and drop into the base of each glass.
Spoon 1 tbsp of espresso soak over the ladyfinger pieces — they should absorb the espresso but not become soggy.
Pipe or spoon a thick layer of mascarpone cream directly over the soaked ladyfingers — fill to halfway up the glass.
Dust a generous layer of cocoa powder across the cream surface — use a fine sieve for an even, dramatic matte layer.
Add another layer of broken ladyfinger pieces on top of the cocoa — spoon another tablespoon of espresso soak over them.
Pipe or spoon a final thick layer of mascarpone cream to the very rim of each glass.
Dust the top surface heavily with cocoa powder — the surface should be completely dark and matte, no ivory cream visible.
Scatter dark chocolate shavings across the cocoa surface of each cup.
Press one chocolate-covered espresso bean into the center of each cup if using.
Add a single pinch of flaky sea salt across the cocoa surface — it deepens the coffee flavor dramatically.
Refrigerate for a minimum of 2 hours — overnight produces the most set, most flavorful result.
Serve each cup on a white ceramic plate with 3–4 whole ladyfinger biscuits fanned alongside for dipping.
Enjoooooooy
