Tiramisu Pudding Cups are a delightful twist on the classic Italian dessert, offering all the creamy, coffee-soaked flavors you love in a convenient and portable serving. Perfect for parties, potlucks, or a quick indulgence at home, these individual cups layer velvety mascarpone pudding, espresso-soaked ladyfingers, and a dusting of cocoa for an irresistible treat.
Ingredients
For the Mascarpone Pudding:
- 1 cup mascarpone cheese
- 1 ½ cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- A pinch of salt
For the Layers:
- 12 ladyfinger cookies (savoiardi)
- 1 cup brewed espresso or strong coffee, cooled
- 2 tbsp coffee liqueur (optional)
- Unsweetened cocoa powder, for dusting
Optional Garnish:
- Whipped cream
- Chocolate shavings
-
Instructions
- Make the Mascarpone Pudding:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add milk and heavy cream, whisking until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat.
- Stir in the mascarpone cheese and vanilla extract until smooth and creamy. Let it cool slightly.
- Prepare the Coffee Mixture:
- Combine the brewed espresso and coffee liqueur (if using) in a shallow dish.
- Assemble the Cups:
- Break ladyfingers into smaller pieces to fit your serving cups. Quickly dip each piece into the coffee mixture, ensuring they’re soaked but not soggy.
- Layer soaked ladyfingers at the bottom of each cup. Add a layer of mascarpone pudding on top. Repeat with another layer of ladyfingers and pudding until the cups are filled.
- Chill:
- Cover the cups with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Serve:
- Before serving, dust the tops with cocoa powder. Add whipped cream and chocolate shavings, if desired, for extra flair.
- Enjoy the creamy, coffee-rich decadence of these Tiramisu Pudding Cups!
- Make the Mascarpone Pudding:
