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Espresso Hazelnut Tiramisu Cups
Print Recipe Pin Recipe
Course Dessert
Cuisine Italian
Servings 4 people

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Serving Cups

Ingredients
  

  • 12 ladyfinger cookies
  • ¾ cup cooled espresso
  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons hazelnut liqueur
  • ¼ cup chopped toasted hazelnuts
  • 2 tablespoons cocoa powder

Instructions
 

  • Brew the espresso and set it aside to cool completely.
  • In a mixing bowl, beat the heavy cream with the sugar and vanilla extract until stiff peaks form.
  • In a second bowl, stir the mascarpone cheese with the hazelnut liqueur until smooth.
  • Fold the whipped cream into the mascarpone mixture until evenly combined.
  • Quickly dip each ladyfinger into the cooled espresso and place two dipped cookies in the bottom of each serving cup.
  • Spoon a layer of the mascarpone cream over the ladyfingers.
  • Sprinkle a portion of the chopped hazelnuts and a light dusting of cocoa powder on top of the cream.
  • Repeat the layers once more, ending with a final dusting of cocoa powder and the remaining hazelnuts.
  • Cover and chill the cups until ready to serve.

Notes

Chill the assembled cups for at least four hours so the flavors blend and the texture firms up. If you need a non-alcoholic version, replace the hazelnut liqueur with hazelnut syrup. Transport the cups in a chilled carrier to keep the cream stable at a potluck.
Course: Dessert
Cuisine: Italian
Equipment: Mixing Bowl, Electric Mixer, Serving Cups