Chocolate Tiramisu Cups

  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons coffee liqueur, divided, Kahlúa®*
  • 3/4 cup espresso or strong-brewed coffee, cooled to room temperature
  • 1 (3-ounce) package soft ladyfingers
  • 3 tablespoons confectioners’ sugar
  • Garnish: cocoa powder
  1. In a medium bowl, combine cream cheese, 3/4 cup confectioners’ sugar, and cocoa powder. Beat at medium speed with an electric mixer until smooth. Add 1/2 cup heavy cream and 2 tablespoons coffee liqueur, beating until blended and smooth.
  2. In a small bowl, combine espresso and remaining 1 tablespoon coffee liqueur.
  3. Fill bottom of 12 (3-ounce) espresso cups with 1/4 teaspoon espresso mixture. Line the bottom of each cup with ladyfingers, tearing them to fit the cups; drizzle with 1 teaspoon espresso mixture. Spoon about 11/2 tablespoons cream cheese mixture over ladyfingers. Repeat layers with ladyfingers, 2 teaspoons espresso mixture, and about 11/2 tablespoons cream cheese mixture in each cup.
  4. In a small bowl, combine remaining 1/2 cup heavy cream and 3 tablespoons confectioners’ sugar. Beat at high speed with an electric mixer until soft peaks form. Carefully spoon whipped cream evenly over cream cheese mixture in cups. Garnish with additional cocoa powder, if desired. Store, covered, in refrigerator until ready to serve.
*Note: For a nonalcoholic version, substitute espresso or strong-brewed coffee for coffee liqueur.
  • Yields: 12 (3-ounce) servings
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