The Perfect Blend of Boozy Indulgence and Sweet Delight
Imagine sipping on an espresso martini, feeling the invigorating rush of coffee and the luxurious touch of vodka. Now, imagine those same flavors crafted into a delectable dessert! Welcome to the world of Espresso Martini Dessert Cups, where indulgence meets elegance in a simple, yet stunning dessert perfect for any occasion. These boozy little treats combine the rich bitterness of espresso, the smooth creaminess of mascarpone, and a splash of vodka to create a sophisticated after-dinner delight that will leave your guests talking long after the last bite. Whether you’re hosting a chic cocktail party, celebrating a special occasion, or just craving something that blends coffee and cocktail culture, this recipe is the one to have in your repertoire.
“Too much of anything is bad, but too much Champagne is just right.”
F. Scott Fitzgerald
But what makes these dessert cups truly special? It’s the playful yet refined balance of flavors that caters to both coffee lovers and dessert enthusiasts alike. With layers of espresso-soaked cookies and a creamy, velvety filling, each spoonful offers a harmonious blend of bitterness, sweetness, and that unmistakable kick of vodka. It’s as if you’re drinking an espresso martini, but with the added delight of textures and depth that only a dessert can offer.
Why You’ll Love This Espresso Martini Dessert Cups Recipe
If you’re still on the fence about trying these Espresso Martini Dessert Cups, let’s break down the reasons why they’re about to become your new favorite treat:
Customizable: Not a fan of vodka? You can easily switch it up with your favorite liqueur or omit the alcohol entirely for a kid-friendly version.
Simple Yet Sophisticated: The recipe is easy to make, yet it looks and tastes as if you spent hours perfecting it. Perfect for impressing your guests without breaking a sweat.
Coffee Lover’s Dream: The espresso flavor is bold and rich, giving you that caffeinated kick in dessert form. It’s a delightful way to end a meal.
Boozy Bliss: Vodka adds a boozy depth that cuts through the sweetness, making these dessert cups a must for cocktail lovers.
Make-Ahead Marvel: These cups can be made in advance, saving you time on the day of your event. The flavors actually improve after chilling!
How to Make Espresso Martini Dessert Cups
Ingredients
- For the Espresso Soaked Cookies:
- 1 ½ cups strong brewed espresso, cooled
- 1 tablespoon sugar
- ¼ cup vodka (or Kahlua for a sweeter kick)
- 12 ladyfingers or shortbread cookies
- For the Creamy Mascarpone Filling:
- 1 cup mascarpone cheese
- ½ cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons espresso (from above)
- For Topping:
- Cocoa powder (for dusting)
- Shaved dark chocolate or coffee beans for garnish
Detailed Instructions
Prepare the Espresso Soak:
Brew a strong espresso and allow it to cool. In a shallow bowl, mix the espresso with 1 tablespoon of sugar and the vodka (or Kahlua, if you prefer). Set this aside, as this will be used to soak the cookies.
Prepare the Mascarpone Filling:
In a large mixing bowl, beat the mascarpone cheese until it’s light and fluffy. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the mascarpone, adding 2 tablespoons of the cooled espresso. Mix until smooth and creamy.
Assemble the Dessert Cups:
Take your serving cups (small glasses or dessert bowls work well) and start by dipping the ladyfingers or shortbread cookies into the espresso mixture. Place a layer of soaked cookies at the bottom of each cup. Add a generous dollop of the mascarpone mixture on top. Repeat this layering process until the cups are filled, ending with the creamy filling on top.
Chill and Garnish:
Cover the dessert cups with plastic wrap and refrigerate for at least 2 hours, or overnight. When ready to serve, dust the top with cocoa powder and garnish with shaved chocolate or a coffee bean for that extra flair.
Serve and Enjoy!
Serve these chilled for the ultimate espresso martini experience in dessert form.
Tips For Perfect Espresso Martini Dessert Cups
Use Freshly Brewed Espresso:
The key to rich flavor is using freshly brewed espresso. If you don’t have an espresso machine, strong coffee or instant espresso powder can be substituted.
Don’t Over-Soak the Cookies:
You want the cookies to be soaked but not too soggy. Dip them quickly into the espresso mixture to avoid them becoming too mushy.
Make Ahead:
These dessert cups are great for making ahead. In fact, letting them sit in the fridge for a few hours helps the flavors meld together beautifully.
Adjust the Booze:
Vodka gives an authentic espresso martini flavor, but if you’re not a fan of the burn, try swapping it for a sweeter liqueur like Kahlua, Baileys, or even rum.
Serving Size:
Small dessert cups are ideal for individual servings, but feel free to make a larger version in a trifle dish if you’re serving a crowd.
“Behind every successful woman is a substantial amount of coffee.”
Stephanie Piro
Recipe FAQ
| Question | Answer |
| Can I make these dessert cups alcohol-free? | Absolutely! Simply omit the vodka or replace it with a non-alcoholic coffee syrup for a kid-friendly version. |
| How long do these need to chill? | Ideally, you should chill them for at least 2 hours, but overnight chilling enhances the flavors even more. |
| Can I use a different type of cookie? | Yes! Ladyfingers are classic, but shortbread, biscotti, or even digestive biscuits work well too. |
| How do I store leftovers? | Store them covered in the refrigerator for up to 3 days. The texture may soften, but the flavor will be just as good. |
| What can I substitute for mascarpone? | You can use cream cheese or ricotta in place of mascarpone, though the flavor will be slightly tangier. |
Espresso Martini Dessert Cups
Equipment
- – Mixing bowls
- hand mixer,
- dessert cups,
- – Whisk
Ingredients
- For the Espresso Soaked Cookies:
- o 1 ½ cups strong brewed espresso cooled
- o 1 tablespoon sugar
- o ¼ cup vodka or Kahlua for a sweeter kick
- o 12 ladyfingers or shortbread cookies
- For the Creamy Mascarpone Filling:
- o 1 cup mascarpone cheese
- o ½ cup heavy cream
- o ¼ cup powdered sugar
- o 1 teaspoon vanilla extract
- o 2 tablespoons espresso from above
- For Topping:
- o Cocoa powder for dusting
- o Shaved dark chocolate or coffee beans for garnish
Instructions
- Prepare the Espresso Soak:
- Brew a strong espresso and allow it to cool. In a shallow bowl, mix the espresso with 1 tablespoon of sugar and the vodka (or Kahlua, if you prefer). Set this aside, as this will be used to soak the cookies.
- Prepare the Mascarpone Filling:
- In a large mixing bowl, beat the mascarpone cheese until it’s light and fluffy. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the mascarpone, adding 2 tablespoons of the cooled espresso. Mix until smooth and creamy.
- Assemble the Dessert Cups:
- Take your serving cups (small glasses or dessert bowls work well) and start by dipping the ladyfingers or shortbread cookies into the espresso mixture. Place a layer of soaked cookies at the bottom of each cup. Add a generous dollop of the mascarpone mixture on top. Repeat this layering process until the cups are filled, ending with the creamy filling on top.
- Chill and Garnish:
- Cover the dessert cups with plastic wrap and refrigerate for at least 2 hours, or overnight. When ready to serve, dust the top with cocoa powder and garnish with shaved chocolate or a coffee bean for that extra flair.
- Serve and Enjoy!
- Serve these chilled for the ultimate espresso martini experience in dessert form.
Notes
Nutritional Information (Per Serving):
| Calories: 320 | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 40mg | Potassium: 180mg | Fiber: 1g | Sugar: 15g | Vitamin C: 0mg | Calcium: 60mg | Iron: 1mg |Let me know!
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