Tiramisu Cookie Cups Recipes

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EASY TIRAMISU CUPS



Easy Tiramisu Cups image

These Easy Tiramisu Cups are made with a secret ingredient, vanilla wafers! This easy tiramisu recipe is perfect for summer parties & BBQs. Easy to make, easy to serve, and easy to eat!

Provided by Becky Hardin - The Cookie Rookie

Categories     Dessert

Time 7m

Number Of Ingredients 6

16 ounces mascarpone cheese (454 grams)
⅓ cup granulated sugar (67 grams)
¼ cup 2% milk (57 grams)
¼ cup unsweetened cocoa powder (21 grams)
36 Nabisco Nilla Wafers (135 grams)
½ cup strongly brewed coffee (114 grams)

Steps:

  • In the bowl of a stand mixer fitted with the whisk attachment, beat together the mascarpone, sugar, and milk until fluffy. If necessary, add more milk to make the consistency your desired level of creaminess. Set aside.
  • Using a piping bag or a Ziplock bag with the corner cut off, pipe the bottom layer of the mascarpone mixture into the bottom of 4 small glass cups.
  • Sprinkle with a dash of cocoa powder (use a fine mesh sieve for an even layer).
  • Dip the Nilla Wafers in the coffee, and layer 3 at a time into each cup.
  • Top with more of the cream layer, then more chocolate. Repeat one more time (3 layers of each per cup)
  • Top with more cocoa powder and a Nilla Wafer for garnish.

Nutrition Facts : Calories 422 kcal, Carbohydrate 31 g, Protein 6 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 58 mg, Sodium 144 mg, Fiber 1 g, Sugar 17 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

TIRAMISU SANDWICH COOKIES



Tiramisu Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield about 20 cookies

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup milk
1 tablespoon instant espresso powder
1/2 teaspoon pure vanilla extract
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
6 ounces mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
1/3 cup confectioners' sugar, sifted, plus more for dusting
1/2 teaspoon pure vanilla extract
1 tablespoon coffee liqueur, such as Kahlua
1 teaspoon instant espresso powder

Steps:

  • Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Stir the milk, espresso powder and vanilla in a liquid measuring cup until dissolved. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and creamy, about 1 minute. Add the egg and beat until combined. Reduce the mixer speed to low; beat in half of the flour mixture, then the milk mixture, then the remaining flour mixture. Increase the mixer speed to medium and beat until smooth, about 1 minute.
  • Drop tablespoonfuls of dough about 2 inches apart on the prepared baking sheets (dip the spoon in water if the dough sticks); form into even mounds with damp fingers. Bake, switching the pans halfway through, until the cookies are set around the edges and the tops spring back when touched, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the filling: Beat the mascarpone, cream cheese, 1/3 cup confectioners' sugar and the vanilla in a medium bowl with a mixer on medium speed until smooth and light, about 1 minute. Transfer half of the filling to a separate bowl. Stir the liqueur and espresso powder in a small bowl until dissolved, then add to the remaining filling and beat until combined. Transfer the fillings to separate large resealable plastic bags and snip a corner on each.
  • Flip over half of the cookies; pipe a circle of espresso filling around the edge of the cookies. Pipe the plain filling inside the circles and sandwich with the remaining cookies. Refrigerate until the filling is firm, about 1 hour. Dust with confectioners¿ sugar.

TIRAMISU COOKIES



Tiramisu Cookies image

These tiramisu cookies bring out the delicious flavors of tiramisu, sandwich-style. Pack these treats in a decorative container for an easy edible hostess gift. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon rum extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 carton (8 ounces) mascarpone cheese
1/4 cup butter, softened
2 teaspoons instant coffee granules
1 teaspoon vanilla extract
3 cups confectioners' sugar
Baking cocoa

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown slightly, 12-14 minutes. Remove from pans to wire racks; cool completely., For filling, in a large bowl, beat mascarpone cheese and butter until smooth. In a small bowl, dissolve instant coffee in vanilla; beat into mascarpone mixture. Gradually beat in confectioners' sugar until smooth. Pipe or spread filling on bottoms of half the cookies; cover with remaining cookies. Dust cookies with cocoa. Store in the refrigerator.

Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 176mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.

TIRAMISU COOKIE BARS



Tiramisu Cookie Bars image

Our scrumptiousness cup runneth over with this delightful take on the classic Italian dessert. It's everything you love about tiramisu-in cookie bar form.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 20 servings, 1 bar per serving

Number Of Ingredients 15

For the Cookie Base
1/2 cup unsalted butter, softened
1/2 cup granulated or raw sugar
1-1/2 tablespoons beaten egg
1-1/2 tablespoons pure vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
For the Tiramisu Topping
1/4 cup extra strong brewed coffee or espresso
1/4 cup dark rum
1 cup mascarpone
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened to room temperature
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
semi-sweet or bittersweet chocolatebar

Steps:

  • For the Cookie Base:
  • BEAT together the butter, sugar, and egg until creamy, then beat in the vanilla extract. In a separate bowl, whisk together the flour and baking powder then add into the butter mixture and beat on low until evenly combined with no dry pockets. Press this into an ungreased non-stick 15 x 10 jelly roll pan to cover the bottom of the pan. The cookie dough does not need to go up the sides of the pan (indeed, it'll slump down while baking even if you do try to work it up the sides.) Lightly cover with plastic wrap and place in the refrigerator for a half an hour.
  • PREHEAT the oven to 400˚F.
  • BAKE the cookie base for 15 minutes, or until set up and golden brown. The edges may be slightly more brown, but should not be a deep brown. Let it cool completely in the pan before topping.
  • To Make the Topping and Prepare the Tiramisu Bar Cookies:
  • STIR together the coffee or espresso and rum. Spoon 2 tablespoons of it into the bowl of a stand mixer or mixing bowl. Add the cream cheese, mascarpone, and vanilla extract and beat until smooth and creamy. Sift in the confectioner's sugar and beat until smooth and fluffy.
  • BRUSH the remaining coffee or espresso and rum mixture onto the cooled cookie base. Spread cream cheese mixture evenly over cookie base.
  • GRATE the chocolate bar with a fine grater over the cream topping.
  • CUT into 20 servings.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

INDIVIDUAL TIRAMISU CUPS



Individual Tiramisu Cups image

This recipe came from the Washington Post Magazine's Plate Lab column, and was obtained from the Praline Bakery. I love making it in half-pint canning jars, which are cute to serve in, and can freeze safely.

Provided by cathyfood

Categories     Dessert

Time 1h

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

3/4 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
1/4 cup sugar
2 extra-large egg yolks
8 ounces mascarpone
1 1/2 teaspoons dark rum
2 tablespoons marsala wine
2 cups brewed coffee
1 1/2 tablespoons instant espresso powder
2 tablespoons dark rum
2 tablespoons marsala wine
4 ounces ladyfingers

Steps:

  • Whip cream to medium-firm peaks. Fold in vanilla extract, cover and refrigerate.
  • Break ladyfingers in half, so they will fit into the jars.
  • Whisk sugar and egg yolks in a double boiler over simmering water, until the mixture reaches 160 degrees F on an instant-read thermometer and it appears ribbony and lighter in color. Transfer to a stand mixture with a whisk attachment, and beat for 5 minutes until thoroughly lightened and cooled.
  • Place mascarpone into large mixing bowl. Stir in 2 TB. marsala and 1 ½ teasp. rum. Add a spoonful of the whipped cream and stir in gently to lighten the mixture. Fold in HALF of the remaining whipped cream.
  • Prepare soaking liquid: Combine cooled coffee and next 3 ingredients in a wide shallow dish.
  • To build individual portions, prepare six half-pint canning jars, and have lids and rings ready. Place mascarpone cream into a gallon-size zip top bag and snip off corner to make it easy to pipe into jars. (You will make 3 layers of mascarpone cream, 2 layers of dipped ladyfingers, and a layer of whipped cream on top.).
  • Pipe 1/4" mascarpone cream into bottom of jars. Quickly dunk ladyfinger halves into coffee mixture, and place 2 pieces side-by-side on top of the mascarpone layer. Pipe another layer of mascarpone on top of ladyfingers. Repeat the dunked ladyfingers layer, and top with another layer of mascarpone. Top with whipped cream, and smooth top with a small spatula. You should have enough ingredients to completely fill 6 jars. Place lids and rings on jars, and at this point you may freeze for future use, up to one month, or serve within 24 hours.
  • This may be built in a glass loaf pan instead of individual servings if desired. Prepare the same way, using whole ladyfingers instead of pieces.
  • Remove from freezer to refrigerator 1-3 hours before serving. Just before serving, remove lids, and dust tops with unsweetened cocoa. Garnish with a whole coffee bean.

CHOCOLATE TIRAMISU CUPS



Chocolate Tiramisu Cups image

These easy tiramisu cups are prepared in a muffin tin with chocolate and instant coffee and served with fresh halved strawberries.

Provided by My Food and Family

Categories     Recipes

Time 4h30m

Yield 12 servings

Number Of Ingredients 9

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1 Tbsp. butter or margarine
24 vanilla wafers, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
2 Tbsp. hot water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
6 strawberries, halved

Steps:

  • Microwave chocolate and butter in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spoon into 12 foil cup-lined muffin cups; brush chocolate onto bottom and halfway up side of each cup. Place 1 wafer in each cup. Refrigerate until ready to use.
  • Dissolve coffee in hot water. Whisk cream cheese and sugar in medium bowl until blended. Gradually whisk in coffee mixture. Stir in COOL WHIP. Spoon half the cream cheese mixture into prepared cups; top with remaining wafers and cream cheese mixture.
  • Refrigerate 4 hours or until firm. Remove liners; top with strawberries.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 15 g, Protein 2 g

TIRAMISU COOKIES



Tiramisu Cookies image

Tiramisu is Italian for "pick me up," and that's exactly what these bite-size sweets with a creamy, boozy filling beg you to do.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30

Number Of Ingredients 11

5 large eggs, separated
1 cup granulated sugar
3 tablespoons instant espresso powder
1/2 cup cake flour, (not self-rising)
1/4 teaspoon salt
Unsweetened Dutch-process cocoa powder, for dusting
3/4 cup mascarpone cheese
1/4 cup plus 1 1/2 teaspoons confectioners' sugar, sifted
3 tablespoons almond-flavored liqueur, such as amaretto
1/2 teaspoon pure vanilla extract
6 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)
  • In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined.
  • Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.
  • Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)
  • Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).
  • When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.
  • Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.

TIRAMISU COOKIES



Tiramisu Cookies image

These take a little while to complete but are well worth it! DD#1 (the pastry chef) brought this recipe home from a cookie class, BTW she loves Tiramisu.

Provided by LAURIE

Categories     Dessert

Time 26m

Yield 14 cookies

Number Of Ingredients 11

1 1/4 cups butter, diced at room temperature
1 1/2 cups caster sugar
1 large egg, beaten
1 1/2 cups flour
1 2/3 cups mascarpone cheese
1 tablespoon dark rum
1 1/2 teaspoons instant coffee powder
1 tablespoon packed light brown sugar
3 ounces quality white chocolate
1 tablespoon milk
2 tablespoons crushed chocolate shavings

Steps:

  • For filling, place mascarpone cheese in mixing bowl.
  • Dissolve coffee in the rum.
  • Add coffee rum and brown sugar to the cheese.
  • Mix together well.
  • Cover with plastic wrap and chill until needed.
  • Preheat over to 400°.
  • Line 2-3 baking sheets with parchment paper.
  • For cookies, cream caster sugar and butter together until light and fluffy.
  • Add beaten egg and mix well.
  • Stir in the flour and mix thoroughly until well combined.
  • Place mixture into a pastry bag with a ½ inch plain nozzle attached, or you could us a heavy-duty plastic bag and snip off a bout ½ inch from 1 corner.
  • Pipe 28 small blobs onto the baking sheets, spacing slightly apart.
  • Cook for 6-8 minutes until firm in the center and just beginning to brown around the edges.
  • Remove from oven and set aside to cool.
  • To assemble, spread the filling over half of the cookies.
  • Top with the other halves.
  • Put chocolate and milk together into a small bowl and place over hot water.
  • DO NOT OVERHEAT.
  • When chocolate is melted stir vigorously to make a spreadable consistency.
  • Spread the topping over the cookies and sprinkle with grated crushed chocolate flakes.

Nutrition Facts : Calories 321.9, Fat 18.9, SaturatedFat 11.8, Cholesterol 59.7, Sodium 128.4, Carbohydrate 36.3, Fiber 0.4, Sugar 26, Protein 2.4

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