Irresistible Tiramisu Yule Cups in Just 5 Easy Steps

Oh my goodness, have you ever made Tiramisu Yule Cups? They’re my absolute favorite holiday dessert – elegant enough for fancy parties but so easy to make! I discovered this little twist on classic tiramisu when I needed something special for our neighborhood cookie exchange last year. The individual servings make them perfect for holiday gatherings, and let me tell you, they disappeared faster than Santa’s milk and cookies!

The first time I served these at our family’s Christmas Eve dinner, my uncle actually asked if I’d bought them from some fancy bakery. That’s when I knew this recipe was a keeper. There’s something magical about the layers of coffee-soaked ladyfingers and creamy mascarpone in cute little cups – it feels festive but doesn’t require any fancy equipment. Plus, the cocoa powder dusting looks like freshly fallen snow!

Why You’ll Love Tiramisu Yule Cups

Trust me, once you try these Tiramisu Yule Cups, they’ll become your go-to holiday dessert. Here’s why:

• Effortless elegance: No baking required, just layer and chill – perfect for when you’re already juggling a million holiday tasks!
• Individual servings: No messy slicing – each guest gets their own perfectly portioned cup of coffee-kissed bliss.
• Festive flair: The cocoa powder dusting looks like winter magic, and chocolate shavings add that special holiday touch.
• Make-ahead magic: They actually taste better after chilling overnight, so you can cross dessert off your party prep list early.

Seriously, these little cups pack all the sophistication of traditional tiramisu with none of the stress. What’s not to love?

Ingredients for Tiramisu Yule Cups

Gathering the right ingredients is half the magic for perfect Tiramisu Yule Cups! Here’s exactly what you’ll need – and a few little tips I’ve learned along the way:

• 1 cup heavy cream, chilled (trust me, cold cream whips up so much better!)
• 8 oz mascarpone cheese, at room temperature (this makes it blend smoothly without lumps)
• 1/2 cup powdered sugar (sift it if you’re feeling fancy – prevents any little lumps)
• 1 tsp vanilla extract (my secret? A tiny extra splash never hurts)
• 1 cup strong brewed coffee, completely cooled (I let mine sit until no steam rises – hot coffee makes soggy ladyfingers)
• 2 tbsp coffee liqueur (optional but oh-so-good – Kahlúa is my go-to)
• 24 ladyfinger cookies (the crisp ones work best, not the soft sponge kind)
• 2 tbsp cocoa powder for dusting (Dutch-processed gives that rich, dark look)
• 1/4 cup chocolate shavings, finely grated (I use a microplane for feather-light curls)

Pro tip from my many kitchen experiments: Measure everything before you start. This recipe comes together fast once you begin assembling, and having everything ready makes the process smooth as mascarpone!

How to Make Tiramisu Yule Cups

Now comes the fun part – putting together these dreamy little cups! Don’t let the layers intimidate you; I’ll walk you through each step so your Tiramisu Yule Cups turn out perfect every time. The key is working quickly but gently – think of it like building edible snowdrifts!

Step 1: Prepare the Mascarpone Cream

First, let’s make that heavenly cream filling. Whip the chilled heavy cream until stiff peaks form – you’ll know it’s ready when the beaters leave clear tracks. In another bowl, beat the room-temperature mascarpone with powdered sugar and vanilla until smooth. Now the magic happens: gently fold the whipped cream into the mascarpone mixture using a rubber spatula. I make big, sweeping motions from the bottom up, rotating the bowl as I go. Stop when you see just a few streaks – overmixing deflates all that air we worked so hard to whip in!

Step 2: Assemble the Layers

Here’s where your Tiramisu Yule Cups really take shape! Mix the cooled coffee and liqueur (if using) in a shallow dish. Quickly dip each ladyfinger in – I mean 1-2 seconds max – just enough to moisten without turning them to mush. Place a layer in each cup, breaking cookies to fit if needed. Spoon half the mascarpone cream over the ladyfingers, smoothing gently. Repeat with another layer of dipped cookies and remaining cream. The contrast between the crisp cookies and velvety cream is what makes these cups so special!

Step 3: Chill and Serve

Now for the hardest part – waiting! Dust the tops with cocoa powder (I use a fine mesh strainer for that pretty snowfall effect) and sprinkle with chocolate shavings. Cover and refrigerate for at least 4 hours, though overnight is truly best. This chilling time lets the flavors marry and the cookies soften just right. When you’re ready to serve, watch your guests’ faces light up at these elegant little cups – that’s when you’ll know all the effort was worth it!

Tips for Perfect Tiramisu Yule Cups

After making these dozens of times (yes, I might have a slight obsession), I’ve picked up some foolproof tricks:

• Ladyfinger dip test: Dunk them just until you see the coffee color change – any longer and they’ll turn mushy. I count “one Mississippi” in my head!
• Kid-friendly version: Use decaf coffee and skip the liqueur – the little ones will never know the difference.
• Time saver: Make these the night before – the flavors develop beautifully overnight in the fridge.
• Presentation pro tip: For holiday parties, I sometimes add crushed candy canes on top – looks festive and gives a minty surprise!

Remember, it’s all about balance – too much coffee and your cups will weep, too little and they’ll be dry. Find that sweet spot!

Ingredient Substitutions & Notes

Life happens, and sometimes you need to tweak recipes! Here are all my tested swaps for when you’re missing something or need to customize these Tiramisu Yule Cups:

• No mascarpone? Blend equal parts cream cheese and sour cream – it’s not exactly the same, but it’ll do in a pinch!
• Dairy-free option: Use coconut cream instead of heavy whipping cream, and there are actually some great vegan mascarpone alternatives now.
• Skipping the booze? No problem! Just use all coffee – I sometimes add a teaspoon of vanilla to the coffee for extra flavor.
• Out of ladyfingers? Thin slices of pound cake or sponge cake work surprisingly well.
• Cocoa powder swap: If you’re feeling fancy, cinnamon or pumpkin spice makes a fun seasonal twist.

A little kitchen confession: I’ve even used instant espresso powder mixed with hot water when I ran out of brewed coffee. Just make sure it’s cooled completely before dipping!

Serving & Storing Tiramisu Yule Cups

Okay, here’s the scoop on keeping your Tiramisu Yule Cups looking and tasting their best! These little beauties are actually better after they’ve had time to chill and mingle in the fridge. I always make mine the night before – the flavors deepen, and the texture becomes absolute perfection.

For serving: Pull them out about 10 minutes before your guests arrive (just long enough to take the fridge chill off). If you really want to wow everyone, add some last-minute garnishes right before serving. My favorites?

• A sprig of fresh mint (looks so pretty against the chocolate!)
• Tiny dusting of crushed peppermint for Christmas
• Edible gold flakes for New Year’s Eve – so fancy!
• Fresh raspberries in summer (trust me, it works!)

For storing: They’ll keep beautifully in the fridge for up to 3 days – just cover them tightly with plastic wrap. Pro tip: If you’re stacking them, put parchment between layers so the cocoa powder doesn’t smudge. And whatever you do, don’t freeze them! The texture turns completely weird – I learned that the hard way one holiday season.

One last serving secret? I sometimes line them up on a tray with little name tags at holiday parties – makes everyone feel extra special when they get their own personalized cup!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates! Depending on your exact ingredients and portion sizes, your Tiramisu Yule Cups might vary slightly. I always say life’s too short to stress over every calorie, especially during the holidays, but here’s the general breakdown per serving (that’s one delightful cup!):

• Calories: 320 (totally worth every one!)
• Fat: 22g (13g saturated – it’s the good kind from all that creamy mascarpone)
• Carbohydrates: 25g (including 18g sugar – hey, it’s dessert after all)
• Protein: 5g (surprising little protein boost from the cheese and eggs in the ladyfingers)
• Cholesterol: 120mg
• Sodium: 80mg (pretty low for such a decadent treat)

Just between us? Sometimes I make mine with half the sugar and extra cocoa powder for a slightly less sweet version that still satisfies. But during the holidays? I say go all in – you can always take an extra walk around the neighborhood to look at Christmas lights!

FAQs About Tiramisu Yule Cups

I get so many questions about these little beauties – let me answer the ones that pop up most often from friends and family who’ve fallen in love with Tiramisu Yule Cups!

Can I freeze Tiramisu Yule Cups?
Oh honey, I wish! But no, freezing completely ruins that dreamy texture we work so hard to achieve. The cream separates and the cookies turn mushy when thawed – trust me, I learned this the messy way after trying to stockpile them last Christmas. They’re best enjoyed fresh from the fridge within 3 days.

How far ahead can I make these?
Here’s the great news – you can (and should!) make them up to 24 hours in advance. Actually, they taste even better after an overnight rest in the fridge. The flavors have time to mingle, and the cookies absorb just the right amount of coffee without getting soggy. I always prep mine the night before parties – one less thing to stress about!

What’s a substitute for ladyfingers?
Ran out of ladyfingers? Don’t panic! Thin slices of sponge cake or pound cake work in a pinch. Just trim them to fit your cups. The texture will be slightly different – more cakey than crispy – but still delicious. My aunt even uses vanilla wafers sometimes (shh, don’t tell my Italian grandmother!). Whatever you use, remember the golden rule: quick dip in the coffee, don’t drown them!

Did you make these Tiramisu Yule Cups for your holiday gathering? I’d love to hear how they turned out! Snap a photo of your beautiful creations and tag me – nothing makes me happier than seeing your kitchen successes. And if you’ve got any clever twists (maybe you used peppermint instead of coffee? Or added a splash of Bailey’s?), share them in the comments below! Your ideas might just inspire next year’s batch in my kitchen.

If this recipe brought a little extra joy to your holiday table, would you do me a huge favor? Give it a star rating below – it helps other dessert lovers find this gem. Now go enjoy those creamy, coffee-kissed cups! You’ve earned every delicious bite after all that holiday cooking.

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