In a mixing bowl, combine the mascarpone, egg yolks, icing sugar, and Kahlua.

Using a hand mixer, whip the mixture until it becomes smooth, creamy, and fully combined. It should be thick but spreadable.

Brew fresh espresso and pour it into a shallow bowl or dish. Let it cool slightly so it is easy to work with.

Quickly dip each lady finger into the espresso. You want them soaked but not falling apart, so a quick dip is all you need.

Start assembling your tiramisu cups by adding a layer of espresso-dipped lady fingers to the bottom.

Add a generous layer of mascarpone filling on top.

Repeat the layers with more dipped lady fingers and more filling.

Finish with a final layer of mascarpone on top for that classic tiramisu look.

Garnish each cup with 3 coffee beans to give it that signature espresso martini finish.

Chill in the fridge for at least 2 to 4 hours before serving. Overnight is even better for the best texture and flavor.