The first sip of espresso mixed with mascarpone cream always takes me back to my favorite Italian cafe. These tiramisu cups capture all that magic in individual portions that are absolutely perfect for dinner parties. No need for a big dish when everyone gets their own little slice of heaven.
Think of this as the no-fuss cousin of traditional tiramisu – same silky mascarpone layers, same coffee-soaked ladyfingers, but way easier to serve. You’ll need just mascarpone, strong coffee, and a handful of pantry staples to create these mini masterpieces. Full details in the blog!
I’ve been perfecting this recipe after countless experiments with different coffee ratios and cream textures. The secret is letting the flavors meld overnight – patience makes all the difference here. I tested it on my pickiest friends and they’re still asking for the recipe.
PrintTiramisu Cups That Are Irresistibly Easy and Delicious
This tiramisu cups recipe is simple yet delicious, featuring mini tiramisu cups ladyfingers soaked in coffee and liqueur, layered with quick tiramisu cups mascarpone cream. It’s an easy, no-bake dessert perfect for parties or individual servings like tiramisu cups no bake individual and easy tiramisu cups eggless versions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: Serves 6
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Standard
Ingredients
- ¾ cup 180 mls brewed espresso coffee cooled
- 2 tablespoons 30 mls sweet marsala wine
- 1 cup 240 mls heavy cream whipping cream
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- ½ cup 60 grams powdered sugar icing sugar
- 1 cup 250 grams mascarpone cheese
- 12 savoiardi cookies Italian ladyfingers
- cocoa powder for dusting before serving
Instructions
- Pour the cooled espresso coffee and sweet marsala wine into a flat dish to prepare the coffee soak.
- Whip the heavy cream with powdered sugar and instant espresso powder using an electric mixer until soft peaks form.
- In a separate bowl, mix mascarpone cheese with vanilla extract until smooth.
- Gently fold the mascarpone mixture into the whipped cream until firm peaks develop, being careful not to overmix.
- Halve each savoiardi cookie and briefly dip them into the coffee mixture.
- Arrange two dipped halves at the bottom of each dessert glass.
- Spoon a heaping two tablespoons of the mascarpone cream over the cookies.
- Repeat with another layer of dipped savoiardi and mascarpone cream to create two layers total.
- Cover the glasses and refrigerate for at least two hours to allow the dessert to set.
- Before serving, dust the tops with cocoa powder.
Notes
- Use very fresh and cold heavy whipping cream for the best results
- Mascarpone can curdle if overmixed or too warm
- Savoiardi brands differ in sturdiness
- adjust dipping time accordingly to avoid sogginess or too dry cookies
Nutrition
- Serving Size: 1 cup
- Calories: 441kcal
- Sugar: 19g
- Sodium: 70mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 1g + 4g
- Carbohydrates: 30g
- Protein: 5g
- Cholesterol: 115mg
Why These Individual Tiramisu Cups Will Win Your Heart
There’s something magical about how mascarpone transforms from a simple cheese into silky clouds of heaven when whipped with cream. These mini tiramisu cups ladyfingers capture all the Italian elegance without the fuss of making zabaglione or worrying about raw eggs.
Each cup becomes its own perfect portionno messy scooping from a big dish, no wondering if everyone got enough coffee-soaked savoiardi. The individual servings make entertaining effortless while giving each guest their own little treasure.
Breaking Down Your Ingredient Stars
The beauty of this recipe lies in how each ingredient plays its part perfectly. Your mascarpone should be at room temperature but not warmtoo cold and it won’t blend smoothly, too warm and it might curdle when you add the cream.
- Fresh heavy cream: Look for the longest expiration date possiblefresher cream whips better and holds its peaks longer.
- Instant espresso powder: This intensifies the coffee flavor without adding extra liquid that could make things soggy.
- Savoiardi cookies: Different brands vary in sturdinesssome soak up coffee like little sponges, others stay firm.
- Sweet marsala wine: Adds that authentic Italian touch, but don’t skip it thinking it’s optional.
| Ingredient | Storage Tip | Best Practice |
|---|---|---|
| Mascarpone | Use within 3 days of opening | Bring to room temp 30 min before using |
| Heavy Cream | Keep very cold until ready | Choose longest expiry date available |
| Savoiardi | Store in airtight container | Test dipping time with one cookie first |
How the Magic Happens Step by Step
Start with your coffee mixturelet that brewed espresso cool completely because hot coffee will melt your cream later. The sweet marsala wine isn’t just for show; it adds depth and that signature tiramisu flavor that makes people close their eyes and sigh.
When whipping your cream, stop at soft peaks before adding the mascarpone. This gives you room to whisk everything together without overbeating. Pro tip: Undermixed is always better than overmixed when it comes to mascarponeit can turn grainy faster than you’d think.
Assembly is where you can have fun with your layers. Cut those savoiardi in half so they fit nicely in your glasses, then give them a good dip in the coffee mixture. Don’t be shysoggy cookies actually taste better in tiramisu, even if they look a little messy.
Troubleshooting Your Tiramisu Adventures
If your mascarpone mixture looks a bit lumpy, don’t panic. Often, this happens when the mascarpone is too cold or you’ve mixed too vigorously. Try letting it sit at room temperature for a few minutes, then gently fold with a spoon rather than whisking.
- Cream won’t whip: Make sure your bowl and beaters are completely cleanany trace of oil or egg will prevent proper whipping.
- Cookies falling apart: Some brands are more delicatetry quicker dips or find sturdier Italian ladyfingers.
- Too liquidy: Your cream might have been overwhipped and brokenstart fresh with new cream.
Making It Your Own
These easy tiramisu cups eggless are wonderfully adaptable once you master the basic technique. Try adding a thin layer of chocolate shavings between the mascarpone and cookies, or experiment with different liqueurs if marsala isn’t your thing.
For entertaining, you can make these up to two days aheadthey actually taste better after the flavors have had time to meld. Just wait to dust with cocoa powder until right before serving so it doesn’t get soggy.
| Timing | Task | Make Ahead Tips |
|---|---|---|
| Day Before | Assemble cups completely | Cover tightly, refrigerate up to 2 days |
| 2 Hours Before | Minimum chilling time | Longer is better for flavor development |
| Just Before Serving | Dust with cocoa powder | Sieve for smooth, professional look |
Serving and Storage Secrets
These individual beauties are perfect for dinner parties because everyone gets their own gorgeous presentation. Serve them with small spoonsdessert spoons work perfectly for the cup size suggested in this recipe.
Store any leftovers covered in the refrigerator for up to three days, though they’re honestly best within the first two days. The coffee flavor intensifies over time, which some people love and others find too strong.
Note: If you’re making these for a crowd, the recipe doubles beautifullyjust make sure you have enough refrigerator space for all those cups to chill properly.
Expert Says
Tiramisu cups not only offer a delightful blend of flavors but also showcase the magic of mascarpone cheese, which provides healthy fats and a creamy texture. The key to a successful tiramisu lies in the balance of coffee and sugar, enhancing the dessert’s depth while maintaining its lightness.
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The Journey to My Perfect Tiramisu Cups
Perfecting these tiramisu cups took countless attempts, each revealing a different lesson. I remember the time I accidentally switched the sugar for saltwhat a surprise that was! But after many trials, I finally captured that creamy texture and rich coffee flavor, and now they’re a delightful twist on a classic that I can’t wait to share.
FAQs ( Tiramisu Cups )
Can I make Tiramisu Cups in advance?
Yes, these cups are perfect for making ahead. Prepare them a day before your event, and chill them in the refrigerator. This allows the flavors to meld beautifully while creating a delightful, creamy texture.
Absolutely! You can substitute ladyfingers with cookies like gingersnaps or chocolate wafers. Just ensure they are dipped briefly in coffee to replicate that classic tiramisu flavor.
Is there an eggless version of Tiramisu Cups?
Yes, you can easily make an eggless version by using a mix of mascarpone and whipped cream or a plant-based alternative. This provides a rich flavor and creamy texture without using eggs.
How long can I store Tiramisu Cups?
These cups can be stored in the refrigerator for up to 3-4 days. Just cover them tightly to keep them fresh and prevent them from absorbing any unwanted odors from the fridge.
Can I make Tiramisu Cups low-carb?
Yes, to create low-carb Tiramisu Cups, you can use sugar substitutes and almond flour or coconut flour for the layers. There are many options to keep this treat enjoyable yet fit within your dietary needs.
Your Perfect Little Italian Escape
These tiramisu cups come together in about 20 minutes of active work, then patience takes over. You’ll love how the coffee-soaked ladyfingers melt into that silky mascarpone cloudit’s like having your favorite Italian café right in your kitchen. The aroma alone will have everyone gathering around, asking when dessert will be ready.
Here’s a little trick I discovered: try swapping the marsala for amaretto if you love almond flavors, or add a pinch of cinnamon to your cocoa dust for warmth. These keep beautifully for three days covered in the fridge, and honestly taste even better on day two when all those flavors have had time to become friends.
I’d love to see your beautiful creationstag me in your photos! Did you grow up with tiramisu at family gatherings, or is this your first adventure with this classic? Either way, save this recipe for your next dinner party or quiet Sunday afternoon treat. There’s something so satisfying about creating these little cups of joy.
