Tiramisu Cups

Creamy, espresso-soaked tiramisu in individual cups that tastes exactly like the real thing and requires zero baking. ♡

The mascarpone cream is airy but rich because whipped egg yolks and sweetened whipped cream are folded together separately before combining. Quick-dipping the ladyfingers in espresso, not soaking, is the move that keeps the texture soft without turning soggy. Individual cups make this elegant enough for guests and easy enough for a random Thursday.

Make them the night before and you’ll have a dessert that impresses every single time. Let’s make it together.

Ingredients

Tiramisu Cups

• 16 oz mascarpone cheese, cold
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream, cold
• 1.5 cups strong brewed espresso or very strong coffee, cooled
• 2 tbsp coffee liqueur such as Kahlua (optional)
• 20 to 24 ladyfinger cookies (Savoiardi)
• Unsweetened cocoa powder for dusting
• 1 tsp vanilla extract

Optional add-ins:

• Dark chocolate shavings between layers
• A pinch of cinnamon in the cocoa dusting
• Extra espresso drizzle before serving
• Crushed amaretti cookies instead of ladyfingers
• Orange zest in the mascarpone cream

How to Make Tiramisu Cups

1. Whip. Beat cold heavy cream with 2 tablespoons of sugar and vanilla extract using an electric mixer on medium-high speed for 2 to 3 minutes until stiff peaks form. Transfer to the fridge while you make the mascarpone base.
2. Beat. In a large bowl, beat egg yolks with the remaining sugar using an electric mixer on high speed for 3 to 4 minutes until the mixture is thick, pale, and ribbon-like when it falls from the beaters. This step is important for texture and richness.
3. Combine. Add cold mascarpone to the egg yolk mixture and beat on medium speed for 1 to 2 minutes until smooth and fully incorporated. Do not overbeat or the mascarpone can curdle. (Stop as soon as it looks smooth.)
4. Fold. Gently fold the chilled whipped cream into the mascarpone mixture in two additions using a rubber spatula. Use slow, wide sweeping motions. The finished cream should be airy but thick enough to hold its shape.
5. Dip. Combine cooled espresso and coffee liqueur in a shallow bowl. Working quickly, dip each ladyfinger for 1 to 2 seconds per side. They should be moistened but not falling apart. Break ladyfingers as needed to fit the bottom of each cup.
6. Layer. Place dipped ladyfingers in the bottom of each cup. Spoon a generous layer of mascarpone cream on top. Repeat with another layer of ladyfingers and cream. Cover and refrigerate for at least 6 hours or overnight. Dust generously with cocoa powder right before serving.

Tips

• Dip fast, not long. One to two seconds per side is all the ladyfinger needs. A long soak turns them to mush that collapses in the cup.
• Use cold mascarpone. Room temperature mascarpone is more likely to curdle when beaten. Keep it cold and add it quickly.
• Make it the night before. Six hours is the minimum but overnight is ideal. The flavors meld and the ladyfingers reach the perfect soft, cake-like texture.
• Beat the egg yolks properly. Three to four minutes of beating until pale and ribbon-like is not optional. This is what gives the mascarpone cream its structure and airiness.
• Dust cocoa right before serving. Cocoa absorbs moisture in the fridge and can look damp and muddy if dusted too far ahead.
• Use Savoiardi ladyfingers, not soft sponge fingers. The harder, crunchier version holds up much better to the espresso dip without falling apart.

Variations

• Alcohol-Free: Skip the coffee liqueur entirely and just use strong cooled espresso for dipping. Add a drop of vanilla extract to the espresso for a small flavor boost.
• Chocolate Tiramisu: Fold 2 tablespoons of good cocoa powder into the mascarpone cream and use hot chocolate instead of espresso for the dipping liquid.
• Matcha Tiramisu: Swap the espresso for strongly brewed matcha tea and use white chocolate shavings between layers for a Japanese-inspired version.
• Strawberry Tiramisu: Replace the espresso with strawberry syrup made by blending fresh strawberries with a little sugar, and layer macerated berries between the cream layers.
• Lemon Tiramisu: Add lemon zest and a tablespoon of limoncello to the mascarpone cream and use lemon curd between layers instead of coffee-dipped biscuits.
• Large Trifle Version: Build the same layers in a large glass trifle bowl for a show-stopping party presentation instead of individual cups.

Tiramisu Cups

Individual no-bake tiramisu cups with airy mascarpone cream, espresso-dipped ladyfingers, and a cocoa dusting that taste exactly like the Italian classic.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 6 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: Italian

Calories: 480

Ingredients Method Notes

Ingredients

  

• 16 oz mascarpone cheese cold
• 3 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream cold
• 1.5 cups strong brewed espresso or very strong coffee cooled
• 2 tbsp coffee liqueur such as Kahlua, optional
• 20 to 24 ladyfinger cookies Savoiardi
• unsweetened cocoa powder for dusting
• 1 tsp vanilla extract

Method

 

1. Beat cold heavy cream with 2 tablespoons of sugar and vanilla to stiff peaks, about 2 to 3 minutes. Refrigerate while making the mascarpone base.
2. Beat egg yolks with remaining sugar on high speed for 3 to 4 minutes until pale, thick, and ribbon-like.
3. Add cold mascarpone and beat on medium speed for 1 to 2 minutes until smooth. Stop as soon as combined to avoid curdling.
4. Fold chilled whipped cream into mascarpone mixture in two additions using a rubber spatula with slow sweeping strokes until airy and thick.
5. Combine cooled espresso and coffee liqueur. Quickly dip each ladyfinger for 1 to 2 seconds per side. Break to fit cups as needed.
6. Layer dipped ladyfingers then cream in each cup, repeating layers. Cover and refrigerate at least 6 hours or overnight. Dust with cocoa powder right before serving.

Notes

Dip ladyfingers for only 1 to 2 seconds per side. Any longer and they will fall apart. Use cold mascarpone to prevent curdling and beat on medium speed only. Refrigerate for at least 6 hours or overnight for the best texture and flavor. Dust with cocoa powder right before serving.