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Mini tiramisu cookie cups on a white ceramic tray, featuring golden-brown chocolate crusts and whipped ivory cream. (Tiramisu Cookie Cups)

Tiramisu Cookie Cups: The Ultimate Bite-Sized Italian-Inspired Dessert

These Tiramisu Cookie Cups feature a crisp, golden-brown chocolate cookie crust filled with a velvety, pale ivory whipped mascarpone cream and finished with a fine dusting of dark cocoa powder. A perfect handheld gourmet treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cups
Course: Desserts
Cuisine: Italian-American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted Butter 225g, softened
  • 1/2 cup Granulated Sugar 100g
  • 1/2 cup Light Brown Sugar 100g
  • 2 1/4 cups All-Purpose Flour 280g
  • 1/3 cup Dutch-Process Cocoa Powder 30g
  • 8 oz Mascarpone Cheese 225g, cold
  • 1 cup Heavy Whipping Cream 240ml, cold
  • 1/2 cup Powdered Sugar 60g
  • 1 tbsp Cocoa Powder For dusting

Equipment

  • 1 Mini Muffin Tin 24-count
  • 1 Tart Tamper Or use a teaspoon
  • 1 Piping Bag With large round tip
  • 1 Fine-mesh Sieve For dusting cocoa

Method
 

Preparation
  1. Cream butter and sugars. Mix in egg and vanilla. Combine with dry ingredients to form a dough. Place 1 tbsp balls in mini muffin tin. Bake at 350°F (175°C) for 10-12 minutes.
  2. Immediately after baking, use a tart tamper to press down the center of each cookie to create a cup shape. Cool completely.
  3. Beat cold mascarpone, powdered sugar, and espresso powder until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into mascarpone.
  4. Pipe the pale ivory cream into the cooled chocolate cups. Dust evenly with cocoa powder using a fine sieve.

Notes

Ensure the cookie cups are completely cold before filling.
Dust with cocoa powder right before serving to prevent it from getting wet.