• Step 1

  Prepare syrup: In small saucepan, combine sugar and water. Bring to boil on MED-HIGH, stirring occasionally. Remove from heat, stir in instant coffee and 2 Tbsp coffee liquor. Allow syrup to cool to room temp before using.

• Step 2

  Line rimmed baking sheet with plastic wrap.

• Step 3

  Dip each ladyfinger into room temp coffee syrup. Let set briefly on lined baking sheet to allow ladyfingers to absorb syrup. Cut ladyfingers in half widthwise. Divide pieces evenly in single layer on bottom and/or sides of 8 serving cups. Set aside.

  

  To avoid over-soaking, submerge ladyfingers completely but quickly in and out of syrup.

• Step 4

  Prepare tiramisu filling: Whip 2 cups of heavy cream to medium peaks in a stand mixer; set aside.

• Step 5

  Add mascarpone cheese, powdered sugar, wine, vanilla extract to food processor fitted with a blade. (Optional: Add 1 Tbsp coffee liqueur.) Pulse 10-12 times or until all ingredients are well-combined.

• Step 6

  Transfer cheese mixture to larger mixing bowl; add whipped cream. With long-handled rubber spatula, fold whipped cream into cheese mixture until well combined. (Tip: Finished filling should have consistency of soft-to-medium peak whipped cream. If filling seems a bit loose, whip briefly with stand mixer or hand whisk until soft-to-medium peaks form.)

• Step 7

  Cover ladyfingers in serving cups with about 3/4 cup tiramisu filling each; level with straight side of knife. Refrigerate at least 3 hours or overnight, covered.

• Step 8

  Optional toppings: Top filling with an even, single layer of dark chocolate shavings or small dark chocolate chips and/or sweetened whipped cream. Make sweetened whipped cream: add 1 cup heavy cream, 1 Tbsp powdered sugar, and 1 tsp vanilla extract to bowl of stand mixer. Whip on medium speed until medium stiff peaks are formed. Dollop sweetened whipped cream onto chilled tiramisu filling, forming peaks as you go. Add cocoa powder to small hand sifter; evenly coat sweetened whipped cream with cocoa powder.

• Step 9

  Serve slightly chilled with crisp cookies.

• Make up to 2 days ahead. • Syrup can be made ahead and refrigerated until needed. • Soaking syrup can be made with leftover coffee in place of the water and instant espresso.

Note: When servings & ingredients are modified, nutrition & directions may vary.