A twist on a classic, these Easy Fall Tiramisu Cups feature a mascarpone cream delicately spiced with cinnamon, nutmeg, and all the spices that give you the Fall feels.
A delicious dessert to prep for a dinner party, but easy enough to have on hand throughout the week whenever you’re craving a sweet treat. Ladyfingers are dipped in espresso or strong coffee (and amaretto if you care to indulge), which makes this a great pairing alongside an after-dinner coffee.
RECIPE:
Easy Fall Tiramisu Cups
Serves 4, 12-oz servings
INGREDIENTS
2 cups of heavy cream, cold
1/2 cup of sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
10 oz mascarpone
1 cup of espresso or strongly brewed coffee, cooled
2 tbsp amaretto (optional)
7 oz bag ladyfingers (use about 4-5 per cup)
Cocoa powder, for dusting
INSTRUCTIONS
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In a large mixing bowl, add cream, sugar, pumpkin pie spice, and vanilla. Whisk with a hand mixer or a stand mixer until stiff peaks form. Fold in mascarpone with a spatula until incorporated. Pour into a piping bag or gallon-sized plastic storage bag with a corner snipped.
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Add espresso to a small, flat bowl. Mix in amaretto if desired.
Begin by adding a thin layer of mascarpone cream to the bottom of the dish. Measure the size of the lady fingers to fit your jar three across, cutting off the ends with a knife to fit.
Dip the ladyfingers in the espresso mixture on each side for 1 second, then layer on top of the mascarpone cream layer. Add a second thin layer of mascarpone cream, then repeat the same process for a second ladyfingers layer.
Top with another thin layer of mascarpone cream, smoothing the top with a spatula or knife. Repeat for remaining tiramisu cups, then cover with saran wrap and chill in the fridge until ready to serve (at least 4-6 hours but can be overnight). Dust with cocoa powder and enjoy.
