Classic tiramisu gets a sugar-cookie holiday makeover with Java Momma Holiday Sugar Cookie Coffee, fluffy mascarpone cream, ladyfingers, and crushed sugar cookies on top. Individual cups make this a no-stress, make-ahead dessert for every holiday get-together.
Recipe overview: Ladyfingers dipped in strong Holiday Sugar Cookie coffee, layered with a light mascarpone and whipped cream mixture, then topped with crushed sugar cookies and a dusting of cinnamon. Make it the night before and pull out perfectly set cups when it’s dessert time.
Why You’ll Love These Tiramisu Cups
- No-bake dessert: Ideal when the oven is already full of cookies and ham.
- Portion-friendly: Individual cups feel fancy and help with serving sizes.
- Holiday twist: Sugar cookie flavor in every coffee-soaked bite.
- Make-ahead: Chill in the fridge until ready to serve — stress-free entertaining.
Ingredients You’ll Need
For the coffee soak
- 1 1/4 cups strongly brewed Java Momma Holiday Sugar Cookie Coffee, cooled
- 1–2 tablespoons sugar (optional, to lightly sweeten the coffee)
For the mascarpone cream
- 8 oz (225 g) mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For assembly
- 18–24 ladyfinger cookies (Savoiardi), depending on cup size
- 6–8 small glass cups or jars
- 4–5 frosted sugar cookies or vanilla sandwich cookies, crushed
- Ground cinnamon or nutmeg, for dusting
How to Make Holiday Sugar Cookie Tiramisu Cups
- Brew the coffee. Brew Holiday Sugar Cookie coffee nice and strong. Stir in 1–2 tablespoons of sugar if desired, then let cool to room temperature.
- Whip the cream. In a chilled bowl, whip the heavy cream to soft peaks.
- Make the mascarpone mixture. In another bowl, whisk mascarpone, powdered sugar, vanilla, and a pinch of salt until smooth. Gently fold in the whipped cream until light and fluffy.
- Prep the ladyfingers. Break ladyfingers into pieces that fit your serving cups if needed.
- Layer the cups. Quickly dip ladyfingers into the cooled Holiday Sugar Cookie coffee (don’t soak them too long), then place a layer in the bottom of each cup. Add a spoonful or two of mascarpone cream. Repeat layers once more, ending with cream on top.
- Chill. Cover and refrigerate for at least 2 hours, or up to overnight, to set and allow flavors to meld.
- Garnish and serve. Just before serving, top each cup with crushed sugar cookies and a light dusting of cinnamon or nutmeg.
Tips & Variations
- Don’t oversoak the ladyfingers: A quick dip keeps the layers from getting soggy.
- Add a little booze: For an adults-only version, stir 1–2 tablespoons of coffee liqueur or amaretto into the cooled coffee.
- No mascarpone? Use half cream cheese and half whipped cream for a similar vibe (flavor will be slightly tangier).
- Make it extra “cookie”: Swap some of the crushed sugar cookies on top for crushed shortbread.
Serve these tiramisu cups alongside a Copycat Iced Sugar Cookie Latte or a Holiday Sugar Cookie Espresso Martini for a full-on coffee dessert bar moment.
