Coffee Mascarpone Dessert Cups

These small dessert cups combine a buttery crumb base with softly whipped coffee mascarpone cream. They contain no raw eggs and need no oven. Cold coffee and gentle folding keep the cream smooth, with a light cocoa dusting added at serving time.

Ingredients

• 250 g mascarpone
• 300 ml cold heavy cream
• 60 g powdered sugar
• 60 ml strong coffee, cooled
• 1 tsp vanilla extract
• 100 g shortbread cookies
• 1 tbsp unsweetened cocoa

Method

1. Make 60 ml strong coffee and let it cool completely. Keep the cream and mascarpone refrigerated until needed. Set out six small dessert glasses of about 150–180 ml each.
2. Crush the shortbread into fine crumbs with a few small pieces. Divide evenly between the six glasses without packing tightly.
3. Stir the mascarpone, powdered sugar and vanilla gently with a spatula until smooth. Add the cold coffee a tablespoon at a time, mixing only until incorporated.
4. In a separate chilled bowl, whip the cold cream until it holds soft-to-medium peaks. Fold one third into the coffee mixture to loosen it, then gently fold in the rest. Do not beat the combined mixture.
5. Spoon or pipe the coffee cream into the glasses over the crumbs. Smooth the tops, cover and refrigerate for at least three hours.
6. Just before serving, sift cocoa evenly over the cups. Serve cold with a spoon that reaches the crumb layer.
7. Keep covered in the refrigerator and use within two days. Add the cocoa shortly before serving; the crumbs will soften as the cups stand.

Cool the coffee completely

Warm coffee can soften the mascarpone and whipped cream. Measure 60 ml, let it cool and then chill briefly if needed. Decaffeinated coffee works with the same quantity.

Mix mascarpone gently

Start with a spatula and avoid prolonged beating. Add coffee gradually rather than all at once, stopping as soon as the mixture is smooth.

Keep the cream airy

Whip the cream separately until the peaks curl slightly at their tips. Fold it into the coffee mixture in two stages. The result should be soft and spoonable rather than stiff like frosting.

Chill before serving

Three hours in the refrigerator gives the cream time to settle. Cover each glass to prevent refrigerator odors and add the cocoa at the last moment so its surface stays dry.

FAQs

How many servings does this make?

Makes 6 servings using the pan or equipment listed.

What should I check before serving?

Just before serving, sift cocoa evenly over the cups. Serve cold with a spoon that reaches the crumb layer.

How should I store leftovers?

Keep covered in the refrigerator and use within two days. Add the cocoa shortly before serving; the crumbs will soften as the cups stand.