Step 1

In a medium bowl, combine the mascarpone, heavy cream, powdered sugar, vanilla extract, and coffee.

Step 2

Mix with a hand mixer at medium speed until the mixture is fully incorporated and thickens.

Step 3

Break the lady fingers in half. Place one half at the bottom of each mini dessert cup. (Adjust the number of cups based on their size and the lady fingers' fit.)

Step 4

Drizzle the coffee over the lady fingers evenly, using a squeeze bottle for precision.

Step 5

Spoon half of the tiramisu filling into the cups, dividing it evenly.

Step 6

Place another half of a lady finger onto the filling in each cup.

Step 7

Drizzle with additional coffee.

Step 8

Top with the remaining tiramisu filling, distributing it evenly among the cups.

Step 9

In a separate bowl, mix the heavy cream, powdered sugar, and vanilla extract at medium speed until the mixture thickens.

Step 10

Transfer the whipped cream into a piping bag fitted with a plain tip.

Step 11

Pipe round swirls of whipped cream onto each dessert cup.

Step 12

Dust the tops of the dessert cups evenly with cocoa powder.

Step 13

Refrigerate the tiramisu dessert cups for at least 2 hours.

Step 14

Serve chilled, straight out of the refrigerator.