In a medium bowl, with an electric mixer at medium speed, beat
the cream cheese until smooth. Add mascarpone cheese,
confectioners’ sugar, and espresso powder. With a rubber spatula,
fold in the whipped topping.
Spoon or pipe the filling into the chocolate cups. Dust with
cinnamon and top with chocolate piece.
For a mature crowd, add a tablespoon or two of run or sweet
Marsala wine to the filling.
Although I did not add crisp Italian ladyfingers to the cups, adding
a piece on the bottom of the cup or as a decoration can add to a
cup’s Tiramisu-ness.
Unsure about how long the cups would remain at room
temperature, and since they would be out of my sight, I chose to
use non-dairy whipped topping, thawed. Incorporating about 2
cups of heavy whipping cream that had been whisked to stiff peaks
would be my preferred addition.
Originally Submitted
2/3/2013
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