These cocotte tiramisus are a mini twist on the classic Italian tiramisu. I love to make these on Valentine’s Day, but they would be really great for any occasion where you want a decadent dessert.
The Deets:
Welcome to the next episode of “make it mini” which is a series that reimagines trending recipes using Le Creusets mini cocottes. This time, we’re whipping up something truly special—adorable tiramisu minis that are perfect for Valentine’s Day, a cozy date night, or really any occasion when you’re craving a rich, indulgent treat.
These little desserts are layered with coffee liqueur-soaked ladyfingers, a light and airy mascarpone cream, and finished with a generous dusting of cocoa powder for that classic tiramisu flavor. Whether you’re sharing them with someone special or enjoying one all to yourself (because let’s be real, they’re the perfect single serving), these mini tiramisus are sure to impress. Plus, they actually get better the longer they sit, as the flavors meld together into a perfectly balanced, creamy delight—so they’re an excellent make-ahead dessert. Get ready to dig into this decadent, bite-sized twist on a beloved classic!
Make it Mini:
Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.
“Make it Mini” with Le Creuset: Tiramisu
Ingredients
Coffee liqueur:
- 2 cups coffee or freshly brewed espresso
- 2 tbsp Amaretto liquor
- 1 tsp Vanilla
Marscapone filling:
- 10 oz Marscapone
- 2 Large egg yolks
- 1/4 cup Sugar
- 1 1/2 cups Heavy whipping cream
- 1/4 tsp Baking salt
The rest:
- Cocoa powder for dusting
- Lady fingers
Instructions
- Pour coffee (or espresso) in deep dish. Add amaretto liquor and vanilla and whisk until combined.
- Using a hand mixer, beat egg yolks and sugar until pale and thick, about 5 minutes. Add marscapone and salt and mix again until smooth. In a separate bowl, mix the heavy whipping cream until stiff peaks form, about 5 minutes. Fold the cream into the marscapone mix until everything is fully combined and the texture is light, creamy and airy.
- One at a time, dunk both sides of the lady finger into the coffee liqueur mix. Make sure to work fast as the ladyfinger can get soggy pretty quickly. Arrange the ladyfingers into the bottom of the cocottes. You might need to cut the ladyfingers into smaller pieces to fit into the round shaped cocotte.
- Add a layer of the marscapone cream, followed by a nice dusting of cocoa. Add another layer of dunked ladyfingers, followed by another layer of marscapone cream. Dust again with cocoa and cover. Let chill for at least 4 hours. The tiramisus will only taste better the longer their flavors meld together so the longer you let chill, the better. Enjoy!
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
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