Go Back
Tiramisu cups in clear glasses on marble dusted with cocoa powder

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
Total Time 6 hours 30 minutes
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.