White Chocolate Strawberry Tiramisu Cups
This White Chocolate Strawberry Tiramisu Cups recipe is a luscious, fresh twist on a classic Italian dessert, perfect for impressing guests with minimal effort!
Servings: 6 servings
Ingredients
- 1 cup mascarpone cheese creamy base of the tiramisu cream layer
- 1/2 cup heavy cream to whip and add lightness to the mascarpone mixture
- 1/4 cup powdered sugar for gentle sweetness
- 1 teaspoon vanilla extract adds a warm, fragrant aroma
- 1 1/2 cups fresh strawberries hulled and sliced, plus extra for garnish
- 1 cup brewed coffee cooled, to soak the ladyfinger cookies
- 1 tablespoon sugar to sweeten the coffee
- 1 package ladyfinger cookies classic tiramisu sponge element
- 1/2 cup white chocolate chips melted, to fold into the cream for a decadent twist
- cocoa powder for dusting the top layer
- fresh strawberries for garnish
Instructions
- In a shallow bowl, combine the brewed coffee and 1 tablespoon of sugar. Stir until the sugar dissolves completely. Set aside to cool if you haven’t already prepared cold coffee.
- In a large mixing bowl, using an electric mixer or a whisk, whip the heavy cream until it forms soft peaks. This will help give the mascarpone mixture a light, fluffy texture.
- In another bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Gently fold in the whipped cream until the mixture is smooth and creamy. Be careful not to overmix to maintain the airy texture.
- Melt the white chocolate chips over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Let the melted white chocolate cool slightly, then fold it gently into the mascarpone cream mixture.
- Hull and slice the fresh strawberries. Set aside about a handful for garnish later.
- Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they absorb some coffee but do not become soggy. A quick one-second dip on each side works best.
- In your serving cups or glasses, start with a layer of coffee-soaked ladyfingers. Next, spoon on a layer of the white chocolate mascarpone cream, followed by a layer of sliced strawberries. Repeat these layers until the cups are filled, finishing with a generous layer of mascarpone cream.
- Dust the top layer with cocoa powder using a sifter or fine mesh sieve. Garnish with the reserved fresh strawberries. Chill the cups in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld beautifully.
- Serve chilled and enjoy the harmonious blend of creamy white chocolate, fresh strawberries, and coffee-soaked ladyfingers.
Equipment
- Mixing Bowls
- Electric Mixer or Whisk
- Small Saucepan
- Spoons
- Measuring cups and spoons
- Serving Cups or Glasses
- Sifter or fine mesh sieve
Notes
- Use fresh brewed coffee and ripe strawberries for the best flavor.
- Dip ladyfingers quickly in coffee to prevent them from becoming soggy.
- Chill the assembled cups at least 4 hours or overnight for optimal texture and flavor.
- Substitute mascarpone with cream cheese and heavy cream for a dairy alternative.
- Melt white chocolate gently and let it cool before folding into the cream to avoid clumping.