Whip the cream:

In a medium bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Careful not to overwhip—nobody wants butter-flavored clouds.

Combine mascarpone:

Gently fold the mascarpone into the whipped cream. Key tip: Fold, don’t stir like crazy—you want it fluffy, not sad and dense.

Prep the coffee:

Pour your cooled coffee into a shallow bowl. Quickly dip each ladyfinger—like a 1–2 second splash, not a bath. Too soggy? Disaster. Too dry? Boring. Goldilocks timing, friends.

Layer your cups:

Start with a coffee-dipped ladyfinger at the bottom, then a layer of mascarpone cream. Repeat until your cup is full—usually 2 layers works best.

Top it off:

Dust the top with cocoa powder, chocolate shavings, or a few fresh berries. Voila—party-ready mini tiramisu cups!

Chill:

Refrigerate for at least 2–3 hours (overnight is even better). This lets the flavors marry and the texture become dreamy.