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Tiramisu Cups

Delightful individual servings of classic tiramisu, featuring coffee-soaked ladyfingers and a rich mascarpone filling, perfect for impressing guests or indulging yourself.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours 5 minutes
Servings: 6 cups
Course: Dessert, Sweet Treat
Cuisine: Italian
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Mascarpone Filling
  • 1 cup mascarpone cheese, room temperature Use full-fat for best texture.
  • 3/4 cup heavy cream, chilled Helps create a stable, fluffy filling.
  • 1/3 cup granulated sugar
  • 2 large egg yolks, at room temperature Or substitute with 3 tbsp pasteurized egg product for safety.
  • 1 tsp vanilla extract
For the Coffee Soak
  • 3/4 cup strong brewed espresso or very strong coffee, cooled
  • 2 tbsp coffee liqueur such as Kahlua or 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

Method
 

Preparation
  1. Brew strong espresso and let it cool to room temperature. Stir in coffee liqueur or rum if using.
  2. 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.
  3. In another bowl, whip the chilled heavy cream to soft peaks. Fold the mascarpone and vanilla into the cooled yolk mixture until smooth.
  4. Gently fold in the whipped cream until light and airy.
Assembly
  1. Quickly dip each ladyfinger into the coffee for 1 second per side and place at the bottom of each cup.
  2. Spoon or pipe a generous layer of mascarpone filling over the soaked ladyfingers, filling each cup about halfway.
  3. Repeat layers with a second dipped ladyfinger and top with remaining mascarpone mixture.
Chill and Serve
  1. Cover the cups and refrigerate for at least 4 hours or overnight.
  2. Before serving, dust the tops with cocoa powder and add chocolate shavings if desired.

Notes

These cups can be made up to 24 hours in advance. For gluten-free variations, use certified gluten-free ladyfingers. Store leftovers in an airtight container for up to 3 days.