These Simple Peppermint Mocha Tiramisu Cups take everything you love about the classic Italian dessert, but with an added holiday spin! Ladyfingers are dipped in a mix of espresso, Baileys, and peppermint extract, then layered with a creamy peppermint mascarpone filling. I sprinkle crushed peppermints between each layer for a little crunch and extra sweetness. Making these in individual servings makes them perfect for hosting!
A Quick Look At The Recipe
Recipe: Peppermint Tiramisu Cups
Ready In: 25 minutes
Serves: 5 servings
Staple Ingredients: ladyfingers, mascarpone cheese, heavy cream, powdered sugar, peppermint extract, espresso.
What Makes It Special: individual tiramisu cups make the perfect dessert for any any gathering! They can be made ahead (they’re actually better the longer they sit!), you can use any of your fun glasses or assorted bowls, and guests can grab their own serving. Fuss-free, decadent, and elegant on any table – plus the peppermint mocha flavor is spot on!
Warning, once you dive into one of these mini tiramisu cups, you won’t be able to out it down! Store-bought (or homemade if you’re feeling adventurous!) lady fingers are dunked in a Bailey’s Irish cream infused espresso and layered with a creamy mascarpone whipped cream filling. All perfectly flavored with peppermint, a dusting of cocoa on top gives that classic tiramisu finish and a mocha twist.
I like to serve these in different assorted coupe or parfait glasses for a fun presentation, this way you can see all the layers! This recipe calls for Baileys, you could use a spiced rum, Kahlua, or peppermint vodka instead if desired. Or leave out the alcohol entirely and use more espresso.
Looking for more peppermint desserts, try my peppermint mocha sugar cookie bars or these peppermint brownie cookies! Leftover Bailey’s? Make this no-churn Bailey’s ice cream or for a holiday brunch, try my overnight Bailey’s French toast casserole. Find all of my dessert recipes and more here!
Try These Other Peppermint Desserts
Key Ingredients
- Ladyfinger Cookies: use crisp, dry cookies so they soak up the espresso without falling apart. Homemade or store-bought will work, I always keep it simple and use store-bought. They can be found in most big grocery stores.
- Espresso or Strong Coffee: cooled completely before mixing, French press coffee can work.
- Peppermint Extract: used in the espresso mixture and in the mascarpone filling.
- Baileys Irish Cream: adds creaminess, swap in Kahlúa or peppermint vodka.
- Cocoa Powder: this adds the classic tiramisu finish, a heavy dusting on top gives a rich flavor.
- Heavy Whipping Cream: this is whipped for the creamy filling, make sure to use heavy cream and not half and half or milk.
- Mascarpone Cheese: gives the filling its silky texture, cream cheese works in a pinch. Mascarpone cheese can be found in most deli sections.
- Powdered Sugar: sweetens the filling without giving it a grainy texture.
- Crushed Peppermint Candies: adds festive crunch, candy canes or peppermint bark pieces also work!
How to Make the Tiramisu
Let’s talk a little about how to make the Peppermint Bailey’s Tiramisu Cups (The printable instructions are in the recipe card below.)
Quick overview:
- Whip cream and mascarpone filling. Prep espresso mixture.
- Dip lady fingers, layer with filling and crushed peppermints.
- Chill and enjoy.
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes.
- Add in the mascarpone, peppermint, and powdered sugar. Mix again to combine, if the mixture if too thick, thin with a touch of heavy cream. Fold in the crushed peppermints.
- In a mixing bowl combine cooled espresso, Bailey’s, and peppermint extract.
- To assemble, grab 5 coupe glasses or glass jars. Start by dipping one lady finger in the espresso mixture at a time, just for a few seconds, not long enough for the cookie to get soggy. Break in half and add to the bottom of the glass, repeat so you have two total cookies on the bottom layer. Top with a dollop of the mascarpone filling, spread evenly, sprinkle in a few crushed peppermint candies.
- Repeat this twice (or three times depending on the size of the glass, three layers may only get you 4 glasses), finishing with a layer of the filling. Fill all five glasses. To finish, dust with a heavy dusting of cocoa powder and some additional crushed peppermints.
- These are best chilled in the fridge for 3-4 hours to let the cookies soften or enjoy immediately.
Individual Peppermint Mocha Tiramisu Cups
Equipment
- Coupe glasses, or small glass jars
Ingredients
- 7 oz. Lady finger cookies
- 6 oz. Espresso, or strong brewed coffee, cooled
- 1 tsp Peppermint extract
- 1/4 cup Bailey's Irish Cream
- Cocoa powder, for dusting
For the mascarpone filling:
- 1 cup Heavy whipping cream
- 8 oz. Mascarpone cheese
- 1/3 cup Powdered sugar
- 1 tsp Peppermint extract
- 2 tbsp Crushed peppermint candies
Instructions
For the mascarpone filling:
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes.1 cup Heavy whipping cream
- Add in the mascarpone, peppermint, and powdered sugar. Mix again to combine, if the mixture if too thick, thin with a touch of heavy cream. Fold in the crushed peppermints.8 oz. Mascarpone cheese, 1/3 cup Powdered sugar , 1 tsp Peppermint extract, 2 tbsp Crushed peppermint candies
- In a mixing bowl combine cooled espresso, Bailey's, and peppermint extract.6 oz. Espresso, 1 tsp Peppermint extract, 1/4 cup Bailey's Irish Cream
- To assemble, grab 5 coupe glasses or glass jars. Start by dipping one lady finger in the espresso mixture at a time, just for a few seconds, not long enough for the cookie to get soggy. Break in half and add to the bottom of the glass, repeat so you have two total cookies on the bottom layer. Top with a dollop of the mascarpone filling, spread evenly, sprinkle in a few crushed peppermint candies.7 oz. Lady finger cookies
- Repeat this twice (or three times depending on the size of the glass, three layers may only get you 4 glasses), finishing with a layer of the filling. Fill all five glasses. To finish, dust with a heavy dusting of cocoa powder and some additional crushed peppermints.Cocoa powder
- These are best chilled in the fridge for 3-4 hours to let the cookies soften or enjoy immediately.
Notes
- Lightly dip the ladyfingers:
Ladyfingers soak up liquid fast, so give them a quick dip in the espresso mixture. This keeps them soft without getting soggy, I recommend just dipping one at a time. - Peppermint flavor:
Peppermint extract varies in strength. Start with a small amount and add more to taste. You can also rely on crushed peppermints for added flavor. - Chilling:
Let the tiramisu cups rest in the fridge for 3-4 hours before serving. This helps the cookies soften and the flavors come together. - Make them ahead:
These cups keep well for up to two days, so they are great for holiday prep or entertaining. - Topping:
Before serving, dust with cocoa powder and sprinkle extra crushed peppermints for color! - Try a kid friendly version:
Swap the Bailey’s for more espresso or a non-alcoholic version.
Nutrition
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Storage, Serving, and Make Ahead
Storage:
Keep the tiramisu cups covered and refrigerated for up to 3 days. The flavor and texture gets better as they sit, but anything over 3 days and they could start to get soggy.
Serving:
Serve chilled topped with a sprinkle of cocoa powder and crushed peppermints!
Make Ahead:
These tiramisu cups are a perfect make ahead dessert. Assemble them up to 24 hours in advance for the best texture: the ladyfingers have time to soften without getting soggy, and the mascarpone layer stays creamy. Wait to garnish until just before serving.
Recipe FAQs
Yes. Replace the Baileys with extra espresso or a NA coffee liquor. You can also add a touch more peppermint extract if you want a stronger mint flavor.
In a pinch yes, but whipping the heavy cream yourself is much better. If using cool whip, skip adding in powdered sugar.
Mascarpone gives tiramisu its classic flavor and silky texture, but full fat cream cheese works in a pinch if you can’t find mascarpone.
Use crisp, dry ladyfingers. They soak up the espresso mixture without falling apart, find these in most grocery stores.
The stronger the better! Use a bold espresso or very strong brewed coffee.
I do not recommend freezing. Freezing changes the mascarpone texture and the cookies could get soggy after thawing.
Tools I Recommend
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Cheers!
-Rachel
