Tiramisu Cookie Cups: The “Portable” Italian Classic

The Architecture of the “Sturdy” Soak

Traditional Tiramisu relies on the delicate, airy structure of ladyfingers. For a Cookie Cup, we replace that sponge with a Cold-Press Shortbread.

The science here is about porosity management: A standard cookie would turn to mush if soaked in coffee. By using a dense, high-butter shortbread and “blind-baking” it into a cup shape, we create a fat-resistant barrier. The coffee is then introduced via a concentrated ganache or a brushed-on reduction, allowing the flavor to penetrate without compromising the cookie’s structural integrity.

Ingredients List

The Espresso Shortbread Cups:
- All-Purpose Flour (241 cups).
- Unsalted Butter (1 cup / 2 sticks): Cold and cubed.
- Granulated Sugar (21 cup).
- Instant Espresso Powder (1 tbsp): Mixed directly into the dough.
- Vanilla Extract (1 tsp).
The “Soak” Layer:
- Strong Espresso (41 cup) mixed with 1 tbsp Dark Rum.
The Mascarpone Filling:
- Mascarpone Cheese (8 oz): Room temperature.
- Heavy Whipping Cream (43 cup): Cold.
- Powdered Sugar (31 cup).
The Finish:
- Unsweetened Cocoa Powder: For dusting.
- Chocolate Shavings.

Timing: Bake, Brush, and Fill

Total time investment: 1 hour and 15 minutes.

Prep & Dough: 20 minutes.
Baking: 15 minutes.
Chilling/Setting: 40 minutes.

Step-by-Step Instructions

Step 1: The “Sandy” Dough

In a food processor, pulse the flour, sugar, espresso powder, and cold butter until it looks like wet sand. Press the dough into a standard muffin tin (greased), pushing it up the sides to create a “well.”

Actionable Advice: Chill the tin for 10 minutes before baking. This prevents the “walls” of your cookie cups from collapsing in the oven.

Step 2: The Blind Bake

Bake at 350°F (175°C) for 12–15 minutes.

The “Recess” Trick: If the centers puffed up, immediately press the back of a measuring spoon into the centers while they are still hot to redefine the “cup” shape.

Step 3: The Osmosis Brush

While the cookie cups are still warm, use a pastry brush to apply the espresso-rum mixture to the inside of the cups.

The Science: Warm cookies absorb the liquid more efficiently than cold ones. The liquid will travel into the crumb but stop before it reaches the outer “shell,” keeping the bottom crispy.

Step 4: The Mascarpone Fold

Beat the mascarpone and powdered sugar until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the mascarpone.

Actionable Advice: Do not over-mix! Mascarpone has a high fat content and can quickly turn into “sweet butter” if beaten too long.

Step 5: The Assembly

Pipe the cream into the cooled cookie cups. Dust generously with cocoa powder.

Nutritional Information (Per Cup)

Based on 12 large cups.

Calories: 290 kcal.
Total Fat: 19g.
Carbohydrates: 26g.
Protein: 3g.

Common Mistakes to Avoid

Filling While Warm: If the cookie cups are even slightly warm, the mascarpone cream will melt into a puddle. Wait until they are completely cool to the touch.
Using “Soft” Cookies: A chewy chocolate chip cookie recipe won’t work here; it lacks the structural “snap” needed to hold the creamy filling. Stick to the Shortbread or Sugar Cookie base.
Skipping the Sift: Always sift your cocoa powder over the top. Clumpy cocoa powder provides a bitter, unpleasant “dusty” mouthfeel.

Storage Tip

These are best served within 4 hours of assembly. If stored longer, the moisture from the cream will eventually soften the cookie. For a party, keep the empty cups and the cream separate and assemble just before guests arrive.

Would you like me to help you create a “Chocolate-Lined” version where we paint the inside with melted dark chocolate to keep them crispy for 24 hours?