Espresso Mascarpone Cups

I love making these Espresso Mascarpone Cups when I want a dessert that feels elegant yet effortless. I layer a rich, creamy mascarpone mixture with bold espresso flavor to create a smooth, indulgent treat served in individual cups.

Why You’ll Love This Recipe

I adore how the deep coffee flavor balances perfectly with the sweet, velvety mascarpone. The texture is light yet luxurious, making every spoonful feel special.

I also appreciate how simple they are to assemble. I can prepare them ahead of time and chill until ready to serve, which makes them perfect for dinner parties or gatherings when I want a stress-free dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup heavy whipping cream
8 ounces mascarpone cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup strong brewed espresso, cooled
12–16 ladyfinger cookies, broken into pieces
1 tablespoon coffee liqueur (optional)
unsweetened cocoa powder for dusting
dark chocolate shavings for garnish (optional)

Directions

I begin by whipping the heavy cream in a mixing bowl until soft peaks form.

In a separate bowl, I mix the mascarpone, powdered sugar, and vanilla extract until smooth and creamy. I gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.

In a shallow bowl, I combine the cooled espresso with the coffee liqueur if using. I quickly dip pieces of ladyfingers into the espresso mixture, making sure not to soak them too long.

To assemble, I place a layer of dipped ladyfingers into the bottom of serving cups. I spoon or pipe a layer of mascarpone cream on top. I repeat the layers, finishing with the mascarpone mixture.

I refrigerate the cups for at least 2 hours to allow the flavors to meld and the texture to set.

Just before serving, I dust the tops with cocoa powder and sprinkle dark chocolate shavings if desired.

Servings and Timing

I usually get about 4–6 individual cups from this recipe.

Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: About 2 hours 20 minutes

Variations

I sometimes add a thin layer of chocolate ganache between the layers for extra richness. When I want a slightly lighter flavor, I use half espresso and half strong brewed coffee.

For a festive twist, I sprinkle crushed biscotti between the layers for added texture. If I prefer a non-alcoholic version, I simply omit the coffee liqueur.

storage/reheating

I store the cups covered in the refrigerator for up to 3 days.

Since this is a chilled dessert, I do not reheat it. I simply serve it straight from the refrigerator for the best texture and flavor.

FAQs

Can I make these ahead of time?

I often prepare them a day in advance. I find the flavor improves after chilling overnight.

Can I substitute cream cheese for mascarpone?

I can substitute cream cheese in a pinch, though the texture will be slightly thicker and tangier.

How do I prevent soggy layers?

I dip the ladyfingers quickly into the espresso rather than soaking them too long.

Can I freeze espresso mascarpone cups?

I can freeze them for up to 1 month. I thaw them in the refrigerator before serving, though the texture may be slightly firmer.

What can I use instead of ladyfingers?

I sometimes use sponge cake cubes or vanilla wafers if I do not have ladyfingers on hand.

Conclusion

I love how these Espresso Mascarpone Cups combine bold coffee flavor with creamy sweetness in an elegant, layered dessert. They are simple to prepare yet feel sophisticated and impressive. Whenever I serve them, they always leave a lasting impression.

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