Individual Peppermint Mocha Tiramisu Cups
These mini peppermint mocha tiramisu cups are a festive twist on the classic dessert! Ladyfingers are dipped in a mix of espresso, Bailey’s, and peppermint extract, then layered with a fluffy mascarpone whipped cream. They can be made ahead, making them an easy dessert for gatherings!
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
Serving: 1servingCalories: 581kcalCarbohydrates: 44gProtein: 9gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 187mgSodium: 101mgPotassium: 132mgFiber: 0.4gSugar: 8gVitamin A: 1555IUVitamin C: 0.4mgCalcium: 114mgIron: 2mg