Tiramisu Cookie Cups: The “Handheld” Italian Classic

Why the “Cookie Cup” Architecture Works

Did you know that the traditional Tiramisu relies on the structural integrity of a Ladyfinger (Savoiardi), which is essentially a dry, sponge-like biscuit designed to absorb liquid? In this Tiramisu Cookie Cup, we replace the sponge with a Vanilla-Espresso Shortbread. This provides a sturdy, buttery “vessel” that can hold the weight of the mascarpone cream without becoming soggy. It’s a feat of culinary engineering that transforms a messy, plated dessert into a clean, portable bite.

Ingredients List

The Espresso Cookie Vessel:
- All-Purpose Flour (241 cups).
- Unsalted Butter (1 cup): Softened.
- Granulated Sugar (43 cup).
- Instant Espresso Powder (1 tbsp): Dissolved in 1 tsp of vanilla.
- Egg (1).
The “Coffee Soak” (The Bridge):
- Strong Brewed Coffee (41 cup).
- Dark Rum or Amaretto (1 tsp): Optional.
The Mascarpone Filling:
- Mascarpone Cheese (8 oz): Cold.
- Heavy Cream (21 cup): Cold.
- Powdered Sugar (31 cup).
The Finish:
- Unsweetened Cocoa Powder: For dusting.

Timing: Bake, Press, and Pipe

Total time investment: 50 minutes.

Prep & Baking: 25 minutes.
Chilling/Cooling: 25 minutes.

Step-by-Step Instructions

Step 1: The Espresso Dough

Cream the butter and sugar. Add the egg and the dissolved espresso/vanilla mixture. Gradually mix in the flour until a soft dough forms.

Step 2: The “Mini-Muffin” Mold

Lightly grease a 24-count mini muffin tin. Roll the dough into 1-inch balls and place one in each cup.

Actionable Advice: Do not try to shape them into cups yet. Bake them as balls at 175°C (350°F) for 10–12 minutes.

Step 3: The “Indentation” Technique

The moment the cookies come out of the oven, take a small measuring spoon (the 1/2 tsp size works perfectly) and press it into the center of each hot cookie to create a “well” or cup shape.

Expert Insight: You must do this while the cookies are hot. Once they cool, they will set and crack if you try to indent them.

Step 4: The Flavor Bridge

While the cookie cups are still in the tin, use a pastry brush to lightly “paint” the inside of each cup with the brewed coffee.

The Science: This allows the coffee flavor to penetrate the cookie without making the entire base fall apart.

Step 5: The Mascarpone Cloud

Whip the cold heavy cream, powdered sugar, and mascarpone together until stiff peaks form.

Pro Tip: Pipe the mixture into the cooled cookie cups using a star tip for a professional, “bakery-style” look.

Nutritional Information (Per Cookie Cup)

Calories: 145 kcal.
Total Fat: 9g.
Total Carbohydrates: 14g.
Protein: 2g.

Common Mistakes to Avoid

Over-soaking: Do not pour the coffee into the cups; just brush it on. Too much liquid will turn the shortbread into mush.
Warm Filling: If the cookie cups are even slightly warm, the mascarpone cream will melt and slide out. Ensure they are completely cool to the touch.
Neglecting the Cocoa: The cocoa powder provides the necessary bitterness to balance the sweet cream. Dust it on at the very last second before serving.

Storing and Serving

Storage: These are best served within 2 hours of assembly for maximum crunch. However, they can be stored in the fridge for up to 24 hours.
Freezing: You can bake and freeze the empty cookie cups (without the cream) for up to 1 month.

Would you like me to help you create a “Chocolate-Lined” version of these cups to add an extra layer of crunch and flavor?