Vanilla Bean Tiramisu Cups

# 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

08 - 1 tablespoon cocoa powder, for dusting

09 - Whipped cream, for topping, optional

10 - Chocolate shavings or coffee beans, for garnish, optional

# How To Make It:

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, avoiding overmixing.

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 and top with whipped cream and chocolate shavings or a coffee bean if desired.

# Expert Suggestions:

01 -

It tastes like stepping into your favorite coffee shop, but you made it at home and didn't spend twelve dollars on a cup.
No oven required, which means your kitchen stays cool and you can make these any time of year without guilt.
They look restaurant-fancy but require only a whisk, a bowl, and steady hands—no special skills needed.

02 -

Don't skip the cooling step for espresso—warm liquid will make your biscuits soggy and ruin the texture balance you're working toward.
The two-hour chill is non-negotiable; it lets the flavors marry and the cream set into something that actually holds together when you dig in with a spoon.

03 -