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Espresso Mascarpone Cups

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Elegant no-bake dessert cups layered with espresso-soaked ladyfingers and a light, creamy mascarpone filling, finished with cocoa and chocolate shavings.

Ingredients

  • 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)

Instructions

  1. Whip the heavy cream in a mixing bowl until soft peaks form.
  2. In a separate bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  3. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
  4. In a shallow bowl, combine cooled espresso with coffee liqueur if using.
  5. Quickly dip pieces of ladyfingers into the espresso mixture without soaking them too long.
  6. Place a layer of dipped ladyfingers into the bottom of serving cups.
  7. Spoon or pipe a layer of mascarpone cream on top.
  8. Repeat the layers, finishing with mascarpone cream.
  9. Refrigerate for at least 2 hours to allow the dessert to set.
  10. Before serving, dust with cocoa powder and garnish with dark chocolate shavings if desired.

Notes

  • Prepare up to 1 day in advance for improved flavor.
  • Dip ladyfingers quickly to prevent soggy layers.
  • Cream cheese can be substituted for mascarpone, though flavor and texture will differ slightly.
  • For a non-alcoholic version, omit the coffee liqueur.
  • Freeze for up to 1 month; thaw in the refrigerator before serving.

Nutrition

Find it online: https://recipesbyliza.com/espresso-mascarpone-cups/