Tiramisu Cups With Coffee-Infused Mascarpone
(15 mg THC each · 12 cups · 180 mg total batch)
Layers of espresso-soaked ladyfingers, coffee-infused mascarpone cream, and cocoa dust. Zero weed taste, pure Italian café perfection.
Decarboxylation
0.7–0.8 g flower @ 22–25 % THC (or 0.35 g good kief)
240 °F for 40 minutes in a sealed mason jar → ~180 mg usable THC
Infusion
¼ cup (57 g) unsalted butter + 1 tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed material → hold 185 °F sous-vide 4 hours
Strain hard → crystal-clear 180 mg THC butter
Coffee Syrup
½ cup hot espresso or strong coffee
2 tbsp coffee liqueur (Kahlúa or similar)
2 tbsp maple syrup or sugar
All 180 mg THC butter, melted
Mascarpone Cream
16 oz (450 g) mascarpone, room temp
½ cup (120 ml) heavy cream
⅓ cup (40 g) powdered sugar
1 tsp vanilla extract
pinch salt
Assembly
24–30 ladyfinger cookies (savoiardi), broken to fit
unsweetened cocoa powder for dusting
Steps
1. Make coffee syrup: combine hot espresso, liqueur, maple syrup, and THC butter. Stir until butter melts. Cool slightly.
2. Whip mascarpone cream: beat mascarpone, cream, powdered sugar, vanilla, and salt until thick and fluffy (2–3 min). Do not overwhip.
3. Dip ladyfingers quickly in coffee syrup (1–2 seconds) and layer in 12 small glasses or jars:
– soaked ladyfinger pieces
– generous dollop mascarpone cream
– repeat once more
– finish with cream on top
4. Cover and chill at least 4 hours (overnight is better).
5. Dust heavily with cocoa right before serving.
Storage
Fridge → 4 days
Freezer → 2 months (thaw overnight in fridge)
Dosing
180 mg ÷ 12 cups = 15 mg exact per cup
One cup = dessert and a perfect evening
Two cups = you’re speaking Italian to your houseplants
Classic tiramisu flavor, silky texture, and a smooth, uplifting high that lasts all night.
Make them the day before a dinner party. Watch them disappear in silence.