4-ingredient coffee dessert cups are the perfect sweet treat for coffee lovers. These creamy and flavorful cups are incredibly easy to make with just a few basic ingredients.
4-ingredient coffee dessert cups have a creamy flavor with the boldness of coffee, much like tiramisu. This elegant dessert not only tastes amazing but also looks impressive. With its smooth texture and rich coffee notes, it's perfect for any occasion when you want to serve something simple yet delicious.
If you like dessert in cups try my No Bake Strawberry Cheesecake Cups, No-bake blueberry cheesecake cups and Banana pudding cups.
Ingredients
- Ladyfingers: Ladyfingers are light, sponge-like cookies often used in desserts like tiramisu. They have a slightly crisp exterior that softens when soaked in liquids like coffee. You can find them in the cookie or international food aisle of most grocery stores in the U.S. If you're having trouble, try Italian markets or specialty stores.
- Instant Coffee (or Espresso): For this recipe, I dissolve instant coffee in water to create that bold coffee flavor. Instant coffee is convenient and mixes easily, but you can also use a shot of espresso if you prefer a stronger taste. Look for instant coffee in the coffee section of most stores.
- Whipping Cream:Make sure your whipping cream is chilled before beating it. Cold cream whips much easier and faster, helping you achieve those stiff peaks. You can find whipping cream in the dairy section, often near the milk and half-and-half.
- Condensed Milk: Sweetened condensed milk adds a rich, sweet flavor and helps thicken the dessert. It’s smooth, creamy, and easy to work with.
How to make 4 Ingredients coffee dessert cups
- Prepare the Coffee Mixture:
Dissolve instant coffee in a cup of hot water. If you prefer a stronger flavor, use a shot of espresso instead. Let it cool.
2. Whip the Cream:
In a chilled bowl, pour cold whipping cream. Beat it until you reach stiff peaks, which means the cream holds its shape when you lift the whisk. This should take about 3-5 minutes.
3. Mix with Condensed Milk and Coffee:
Gently fold sweetened condensed milk into the whipped cream. Fold until everything is combined and smooth.
3. Cut and Dip the Ladyfingers:
Cut the ladyfingers in half so they can easily fit into your dessert cups. Dip each half into the coffee mixture briefly to soak them, but don’t let them get too soggy.
4. Assemble the Dessert:
Place a layer of soaked ladyfingers at the bottom of each cup, followed by a layer of the cream mixture. Repeat the layers until you fill the cups, ending with the cream on top. Sprinkle some cocoa powdered on top(optional).
5. Chill and Serve:
Place the dessert cups in the fridge to chill for at least 30 minutes. This allows the flavors to set and the dessert to firm up a bit. Serve cold and enjoy!
Recipes tips
- Don’t Over-Soak Ladyfingers: When dipping ladyfingers in the coffee mixture, do it quickly. If they stay in too long, they can become overly soggy and lose their texture. A quick dip is all you need to give them a coffee flavor without making them mushy.
- Decorate: For an extra touch, you can sprinkle a bit of cocoa powder or grated chocolate on top of the cream before serving. This adds a nice visual appeal and a bit of extra flavor.
- Flavor Variations: Feel free to experiment with flavored extracts like vanilla or almond in the cream mixture for a different twist. Just a few drops can add a new layer of flavor to your dessert.
- Serving: Serve the dessert cups chilled straight from the refrigerator. If you made them ahead of time, they should be fine in the fridge for up to 2 days.
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Recipe video
4 Ingredients coffee dessert cups
Ingredients
- 1 tablespoon instant coffee
- 1 cup hot water
- 1 cup whipping cream
- ¼ cup sweetened condensed milk
- 8 ladyfinger cookies
Instructions
- Dissolve instant coffee in a cup of hot water. If you prefer a stronger flavor, use a shot of espresso instead. Let it cool.
- In a chilled bowl, pour cold whipping cream. Beat it until you reach stiff peaks, which means the cream holds its shape when you lift the whisk.
- Gently fold sweetened condensed milk into the whipped cream. Fold until everything is combined and smooth.
- Cut the ladyfingers in half so they can easily fit into your dessert cups. Dip each half into the coffee mixture briefly to soak them, but don’t let them get too soggy.
- Place a layer of soaked ladyfingers at the bottom of each cup, followed by a layer of the cream mixture. Repeat the layers until you fill the cups, ending with the cream on top.
- For an extra touch, you can sprinkle a bit of cocoa powder or grated chocolate on top of the cream before serving.
Notes
- You can make 4 cups of this 4-ingredient coffee dessert, but the number of servings depends on the size of your cups. If you’re using smaller cups, you might be able to make more. Adjust the quantities as needed based on the size of your serving dishes.
- Store the coffee dessert cups in the refrigerator. They should be kept chilled until you’re ready to serve. This helps the layers set properly and enhances the flavors. They can be stored in the fridge for up to 2 days. If you need to keep them longer, you might want to cover them with plastic wrap or a lid to prevent them from absorbing any other odors in the fridge.
