Vanilla Bean Tiramisu Cups (Printable)

Creamy vanilla mascarpone layered with espresso-soaked ladyfingers and cocoa dusting for a delightful treat.

# What You'll Need:

→ Vanilla Bean Mascarpone Cream

01 - 1 cup heavy cream, cold
02 - 1 vanilla bean, seeds scraped or 2 teaspoons pure vanilla bean paste
03 - 1/2 cup powdered sugar
04 - 8 ounces mascarpone cheese, cold

→ Espresso Dip

05 - 3/4 cup strong brewed espresso or coffee, cooled
06 - 2 tablespoons coffee liqueur, optional

→ Assembly

07 - 18 to 20 ladyfinger biscuits (savoiardi)
08 - 1 tablespoon cocoa powder for dusting
09 - Whipped cream for topping, optional
10 - Chocolate shavings or coffee beans for garnish, optional

# How-To Steps:

01 - In a large mixing bowl, whisk the heavy cream, vanilla bean seeds or paste, and powdered sugar until soft peaks form.
02 - Gently fold in the mascarpone cheese until smooth and fully combined. Do not overmix.
03 - In a shallow dish, combine the cooled espresso and coffee liqueur if using.
04 - Quickly dip each ladyfinger into the espresso mixture for 1 to 2 seconds per side without soaking, then layer the bottom of six small glasses or dessert cups with the soaked biscuits.
05 - Spoon a layer of vanilla bean mascarpone cream over the ladyfingers.
06 - Repeat with another layer of dipped ladyfingers and finish with a final layer of cream.
07 - Smooth the tops, cover, and refrigerate for at least 2 hours to set and chill.
08 - Before serving, dust each cup generously with cocoa powder. Top with whipped cream and chocolate shavings or a coffee bean if desired.

# Expert Suggestions:

01 -
  • Individual cups mean no slicing drama or uneven portions—everyone gets their own perfect serving.
  • The vanilla bean mascarpone is silky and luxurious without feeling heavy or overly sweet.
  • You can make these a full day ahead, which is the kind of make-ahead confidence every home cook needs.
02 -
  • The key to perfect texture is not soaking your ladyfingers—one to two seconds per side is the entire rule, and it changed everything when I started respecting it instead of rushing.
  • Cold ingredients are non-negotiable; warm mascarpone will separate, and room-temperature cream won't whip, so pull everything from the fridge about 10 minutes before you start.
03 -
  • If your mascarpone is lumpy after folding, it was too warm—next time let it soften at room temperature for exactly 10 minutes and no longer.
  • A coffee liqueur like Kahlúa adds incredible depth without making the dessert taste boozy, but cold brew concentrate works beautifully as an alcohol-free substitute for extra coffee flavor.
Go Back