Tiramisu Cookie Cups: Italian Dessert

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Instructions

• Step 1: Make the Cookie Cups
• Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with butter or non-stick spray.
• In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms. Do not overmix.
• Roll the dough into 24 small balls, about 1 tablespoon each. Place one ball into each mini muffin cavity. Using your tamper (shot glass or similar), gently press down into the center of each dough ball, creating a well and pushing the dough up the sides to form a cup shape. The walls should be about 1/4-inch thick.
• Bake for 12-15 minutes, until the edges are lightly golden but the centers remain pale. The cookie cups should feel set but not overly browned.
  Chef Tip: If the wells puff up during baking (they often do!), immediately re-press them with your tamper as soon as you remove the pan from the oven. Work quickly while they’re still hot and pliable.
• Allow the cookie cups to cool in the tin for 10 minutes, then carefully remove them to a wire rack to cool completely. They need to be entirely cool before filling.
• Step 2: Prepare the Coffee Soak
• While the cookies cool, combine the cooled coffee, granulated sugar in a small bowl. Stir until the sugar is completely dissolved. Set aside to let the flavors marry.
• Step 3: Whip the Mascarpone Cream
• This is where the magic happens! In a medium bowl, beat the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. Set aside.
• In a separate large bowl, beat the room-temperature mascarpone cheese with the sifted powdered sugar and vanilla extract on medium speed until completely smooth and creamy, about 2 minutes. The mascarpone should be lump-free and silky.
• Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in three additions. Fold carefully—lift from the bottom and fold over the top—until no white streaks remain and the mixture is uniform and cloud-like.
  Chef Tip: This is crucial! Do not overmix or beat the combined mixture. Overmixing will deflate the whipped cream and can cause the mascarpone to become grainy. Gentle folding is your friend here.
• Transfer the mascarpone cream to a piping bag fitted with your favorite tip (a large star tip creates beautiful rosettes).
• Step 4: Assemble the Masterpiece
• Now for the most satisfying part! Arrange your cooled cookie cups on a baking sheet or serving platter.
• Using a pastry brush, lightly coat the inside bottom and sides of each cookie cup with the coffee soak. You want them moist and flavorful but not soggy—about 1/2 to 3/4 teaspoon per cup. The cookie should absorb just enough to carry the coffee essence without becoming mushy.
• Pipe or spoon the mascarpone cream filling into each cookie cup, filling them generously right to the top. If piping, you can create a beautiful swirl or rosette pattern that adds to the elegant presentation.
• Step 5: Chill & Garnish
• Cover the filled tiramisu cookie cups loosely with plastic wrap and refrigerate for at least 1-2 hours. This chilling time allows the flavors to meld beautifully and the mascarpone cream to set firmly, making them easier to handle and even more delicious.
• Just before serving—and this timing is important—place the cocoa powder in a fine-mesh sieve and generously dust the top of each cookie cup. The cocoa should create a luxurious blanket over the cream.
• If desired, garnish each cup with a few dark chocolate shavings or place a single chocolate-covered espresso bean on top for extra visual drama.