Vanilla Bean Tiramisu Cups (Printer View)

Creamy mascarpone whipped with vanilla bean layered with espresso-dipped ladyfingers and cocoa dusting.

# Components:

→ Vanilla Bean Mascarpone Cream

01 - Heavy cream, cold - 1 cup
02 - Vanilla bean, seeds scraped or pure vanilla bean paste - 2 teaspoons
03 - Powdered sugar - 1/2 cup
04 - Mascarpone cheese, cold - 8 ounces

→ Espresso Dip

05 - Strong brewed espresso or coffee, cooled - 3/4 cup
06 - Coffee liqueur, optional - 2 tablespoons

→ Assembly

07 - Ladyfinger biscuits (savoiardi) - 18 to 20 pieces
08 - Cocoa powder, for dusting - 1 tablespoon
09 - Whipped cream, for topping, optional
10 - Chocolate shavings or coffee beans, for garnish, optional

# Method:

01 - In a large mixing bowl, whisk together cold heavy cream, vanilla bean seeds or paste, and powdered sugar until soft peaks form. Gently fold in cold mascarpone cheese until the mixture is smooth and fully combined, being careful not to overmix.
02 - In a shallow dish, combine cooled strong brewed espresso and coffee liqueur if using.
03 - Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side, avoiding excessive soaking. Layer the bottom of six small glasses or dessert cups with the dipped biscuits.
04 - Spoon a layer of vanilla bean mascarpone cream over the soaked ladyfingers.
05 - Repeat the process with another layer of dipped ladyfingers followed by a final layer of vanilla bean mascarpone cream.
06 - Smooth the tops of each cup, cover with plastic wrap, and refrigerate for at least 2 hours to allow the dessert to set and chill thoroughly.
07 - Before serving, dust each cup generously with cocoa powder. Top with whipped cream and chocolate shavings or a coffee bean if desired.

# Expert Advice:

01 -
  • It looks elegant enough to impress guests but takes less than 30 minutes of actual hands-on work.
  • The vanilla bean adds a sophisticated whisper that regular vanilla extract can't quite capture.
  • You can prep these the morning of and they actually taste better after sitting overnight.
02 -
  • Don't overmix the cream and mascarpone or it will separate and weep liquid; fold is your friend here, not a vigorous stir.
  • Those two seconds in the espresso mixture is the entire trick—longer and your ladyfingers turn to soup, shorter and they stay too dry.
03 -
  • Chill your mixing bowl before whipping the cream; it makes soft peaks form faster and keeps the texture silkier.
  • Brew your espresso fresh and let it cool completely or it will melt the mascarpone layer when you assemble.
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