Mini Tiramisu Cups
These simplified mini versions of tiramisu is just as tasty but less time consuming than actual tiramisu.
- 4 ounces cream cheese, room temperature
- 1 pound mascarpone cheese
- 1 cups confectioners’ sugar
- 1 tablespoon ground espresso powder
- 8 ounces frozen non-dairy whipped topping, thawed
- cinnamon for dusting
- Chocolate shavings, or pieces for decoration
Preparation time 10mins
Cooking time 30mins
In a medium bowl, with an electric mixer at medium speed, beat the cream cheese until smooth. Add mascarpone cheese, confectioners’ sugar, and espresso powder. With a rubber spatula, fold in the whipped topping.
Spoon or pipe the filling into the chocolate cups. Dust with cinnamon and top with chocolate piece.
For a mature crowd, add a tablespoon or two of rum or sweet Marsala wine to the filling.
Although I did not add crisp Italian ladyfingers to the cups, adding a piece on the bottom of the cup or as a decoration can add to a cup’s Tiramisu-ness.
Unsure about how long the cups would remain at room temperature, and since they would be out of my sight, I chose to use non-dairy whipped topping, thawed. Incorporating about 2 cups of heavy whipping cream that had been whisked to stiff peaks would be my preferred addition.
Other Chocolate Cup Options include Astor, Dolba, or, or you can make them, like I did here – years ago, or as others have here and here.