Tiramisu Cups
Introduction
I still remember the first time I made tiramisu cups: the kitchen smelled of strong espresso and sweet vanilla, and my hands were dusted with cocoa as I spooned cloudlike mascarpone into clear glasses. It was a rainy afternoon and I wanted a dessert that felt indulgent but easy enough for a quiet evening. This little recipe bright coffee, silky filling, and soft ladyfingers became our go-to celebration treat.
This version is special because it delivers classic tiramisu flavor in single-serve portions that are elegant and fuss-free. It’s perfect for family dinners or when I want to impress guests without sweating the plating. If you like simple, cozy desserts you can make ahead, you’ll love this. For a comforting weeknight menu pairing, try it after a comforting main like our best baked potato for an easy, satisfying finish.
What Makes This Recipe Special
This recipe is special because it balances tradition with convenience. Key benefits:
• Quick assembly: no large baking dishes, just a few minutes per cup.
• Make-ahead friendly: flavors deepen after chilling, making planning easy.
• Crowd-pleasing: familiar flavors that are rich but not heavy.
• Flexible: easy to adapt for alcohol-free, gluten-free, or lighter versions.
You’ll love how the coffee-soaked ladyfingers contrast with the silky mascarpone, and how individual cups make serving effortless.
What You’ll Need
For the Mascarpone Filling
- 1 cup (240 g) mascarpone cheese, room temperature use full-fat for best texture.
- 3/4 cup (180 ml) heavy cream, chilled helps create a stable, fluffy filling.
- 1/3 cup (65 g) granulated sugar.
- 2 large egg yolks, at room temperature (or substitute 3 tbsp pasteurized egg product for safety).
- 1 tsp vanilla extract.
For the Coffee Soak
- 3/4 cup (180 ml) strong brewed espresso or very strong coffee, cooled.
- 2 tbsp coffee liqueur such as Kahlua or 2 tsp dark rum (optional; omit for alcohol-free).
For the Cups and Topping
- 12-14 small ladyfinger cookies (savoiardi), broken to fit cups.
- Unsweetened cocoa powder for dusting.
- Dark chocolate shavings (optional) for garnish.
Ingredient notes and substitutions:
• Use the freshest mascarpone and heavy cream for a smooth texture.
• For a lighter option, substitute half the mascarpone with full-fat Greek yogurt (expect slightly tangier flavor).
• For gluten-free cups, use gluten-free ladyfingers or small gluten-free sponge cookies.
• For a safer, no-raw-eggs approach, use pasteurized egg yolks or replace yolks with 1/4 cup sweetened condensed milk (texture will vary).
Also useful: a piping bag or a spoon for neat assembly, and 6-8 small clear glasses or ramekins.
How to make The Best Tiramisu Cups Recipe
Step 1: Make the coffee soak (5 minutes).
Brew strong espresso and let it cool to room temperature. Stir in coffee liqueur or rum if using. The liquid should be cool so it does not melt the mascarpone.
Step 2: Prepare the mascarpone filling (10 minutes).
In a bowl, whisk the egg yolks and sugar over a double boiler until warm and slightly thickened, about 3 to 4 minutes (optional for a silkier, safer yolk base). Let cool. In another bowl, whip the chilled heavy cream to soft peaks. Fold the mascarpone and vanilla into the cooled yolk mixture until smooth, then gently fold in the whipped cream until light and airy. The texture should be smooth and spreadable, not runny.
Step 3: Assemble the first layer (5 minutes).
Quickly dip each ladyfinger into the coffee for 1 second per side they should be moist but not soggy. Place a broken ladyfinger at the bottom of each cup to fit snugly.
Step 4: Add the filling (2 minutes per cup).
Spoon or pipe a generous layer of mascarpone filling over the soaked ladyfingers, filling each cup about halfway. Smooth lightly with the back of a spoon.
Step 5: Repeat layers (2 minutes per cup).
Add a second dipped ladyfinger or two if your cups are tall, then top with the remaining mascarpone mixture to fill the cup. Smooth the top.
Step 6: Chill (at least 4 hours, best overnight).
Cover the cups and refrigerate for at least 4 hours; overnight is best for flavors to meld and the texture to set. The filling will firm up and the soaked ladyfingers will be tender like cake.
Step 7: Finish and serve (2 minutes).
Right before serving, dust the tops with a generous layer of unsweetened cocoa powder and add chocolate shavings if desired. Serve chilled. The ideal texture is creamy filling with soft, coffee-soaked ladyfingers and a dusting of bittersweet cocoa.
For more hearty-soup-to-dessert menu ideas, consider pairing these cups after something like our best beef barley soup on a cozy night.
Expert Tips & Ideas
• Use room-temperature mascarpone to avoid lumps.
• Don’t over-soak ladyfingers; a quick dip preserves structure while delivering coffee flavor.
• For alcohol-free cups, add 1 tsp vanilla extra and a pinch of cocoa to the coffee for depth.
• To prevent a watery topping, dust cocoa just before serving and keep cups chilled until plating.
• Make ahead: assemble up to 24 hours before serving. Longer than 24 hours can make ladyfingers overly soft.
• Storage: refrigerate leftovers in an airtight container for up to 3 days. Do not freeze; texture will be affected.
• For a lighter version, fold half the mascarpone with whipped Greek yogurt and reduce sugar by 1 tbsp.
How to Serve
Pair these tiramisu cups with:
• A short espresso or cappuccino for a classic match.
• A sweet dessert wine like Vin Santo or a glass of Marsala if you used it in the recipe.
• Fresh berries alongside for brightness and color contrast.
Presentation tips: • Serve in clear glasses to showcase the layered effect.
• Dust cocoa at the last minute and garnish with a single chocolate curl or espresso bean for elegance.
Serving size: makes 6 to 8 small cups (depending on cup size). Typical portion is about 1/2 to 3/4 cup per person. Approximate calories per serving: 300 to 420 depending on mascarpone and cream used.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Assemble the cups and refrigerate up to 24 hours. Flavors meld nicely overnight.
Q: Can I freeze leftover tiramisu cups?
A: Freezing is not recommended. The texture of mascarpone and soaked ladyfingers changes when frozen and thawed.
Q: What can I use instead of raw egg yolks?
A: Use pasteurized egg yolks or omit them and increase whipped cream slightly; you may add 2 tbsp powdered sugar for sweetness and some cornstarch-based thickener if needed.
Q: How do I prevent the dessert from becoming watery?
A: Avoid over-soaking ladyfingers and keep everything chilled. Dust cocoa only when ready to serve.
Q: Can I make these gluten-free or dairy-free?
A: For gluten-free, use certified gluten-free ladyfingers. For dairy-free, use a plant-based mascarpone alternative and coconut cream whipped to peaks; flavor will differ from classic tiramisu.
Conclusion
I hope these tiramisu cups bring the same warm, cozy feeling to your kitchen that they brought to mine. They are a small luxury that’s easy to prepare, and they shine both for casual evenings and special occasions. If you enjoy exploring variations or want more inspiration for Italian desserts, check out this lovely guide to Easy Italian Tiramisu Cups – Marcellina In Cucina and another delicious take in the Tiramisu Cups recipe – Sugar Salt Magic. Give this recipe a try, share how yours turned out, and tell me your favorite variation.
“These tiramisu cups are a dream creamy, coffee-kissed, and perfectly portioned. Guests asked for seconds and the recipe is now a family staple.”
Tiramisu Cups
Ingredients
Method
- Brew strong espresso and let it cool to room temperature. Stir in coffee liqueur or rum if using.
- In a bowl, whisk the egg yolks and sugar over a double boiler until warm and slightly thickened, about 3 to 4 minutes. Let cool.
- In another bowl, whip the chilled heavy cream to soft peaks. Fold the mascarpone and vanilla into the cooled yolk mixture until smooth.
- Gently fold in the whipped cream until light and airy.
- Quickly dip each ladyfinger into the coffee for 1 second per side and place at the bottom of each cup.
- Spoon or pipe a generous layer of mascarpone filling over the soaked ladyfingers, filling each cup about halfway.
- Repeat layers with a second dipped ladyfinger and top with remaining mascarpone mixture.
- Cover the cups and refrigerate for at least 4 hours or overnight.
- Before serving, dust the tops with cocoa powder and add chocolate shavings if desired.
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