There’s something undeniably magical about tiramisu—the way the bold espresso, velvety mascarpone, and delicate ladyfingers come together in perfect harmony. But let’s be honest, sometimes slicing into a big pan feels a little too formal. That’s where these tiramisu cups come in. They’re elegant, effortless, and just the right size for savoring every spoonful without commitment.
Imagine this: layers of coffee-kissed ladyfingers nestled under clouds of mascarpone cream, finished with a whisper of cocoa powder. It’s the kind of dessert that feels fancy but is secretly a breeze to make. No oven, no fuss—just pure indulgence in a cup.
Why This Recipe Works
- No baking required—just layer, chill, and devour.
- Endlessly adaptable—tweak the coffee strength, skip the booze, or go gluten-free without missing a beat.
- Perfect for entertaining—individual servings mean no messy slicing, just effortless elegance.
The Story Behind the Sauce
Life gets busy, and the last thing you want is to be stuck in the kitchen when guests arrive. These tiramisu cups are your secret weapon. Whip them up in 20 minutes, let them chill, and watch as the flavors meld into something even more incredible overnight. It’s like dessert that gets better with a little patience—a rare and beautiful thing.
Essential Ingredients & Tools
Ingredients for the Coffee Soak
- 1 cup strong brewed espresso or coffee, cooled (This is your flavor foundation—go bold or go home. Decaf works if caffeine isn’t your friend.)
- 2 tbsp coffee liqueur (optional) (A splash adds depth, but vanilla extract works just as well if you’re skipping the spirits.)
- 1 tbsp granulated sugar (Just enough to take the edge off the coffee’s bitterness. Taste and adjust—you’re the boss here.)
Ingredients for the Mascarpone Cream
- 8 oz mascarpone cheese, room temperature (This Italian star is creamy and rich. In a pinch, cream cheese can step in, but expect a tangier twist.)
- ½ cup heavy whipping cream (Whipped to soft peaks, it gives the filling its airy lift.)
- ¼ cup powdered sugar (Dissolves seamlessly for a smooth, sweet finish.)
- 1 tsp vanilla extract (Pure vanilla is worth the splurge—it’s the quiet hero here.)
- 1 large egg yolk (optional) (A traditional touch for extra silkiness. Skip if raw eggs aren’t your thing.)
Ingredients for Assembly
- 12–14 ladyfinger cookies (savoiardi) (They’re like little sponges, soaking up all that coffee goodness. Gluten-free versions work too—just adjust soaking time.)
- 2 tbsp unsweetened cocoa powder (The final flourish. Dutch-processed cocoa adds a deeper, richer note.)
Tools You’ll Need
- Mixing bowls (One for the cream, one for whipping, and one for coffee—keep it organized.)
- Electric hand mixer or whisk (A little elbow grease works, but a mixer makes life easier.)
- Measuring cups and spoons (Precision matters, especially with bold flavors like coffee.)
- 6–8 small dessert cups or glasses (Presentation is half the fun—clear glasses let those layers shine.)
- Fine-mesh sieve (For that picture-perfect cocoa dusting.)
Serves: 6 | Prep: 20 min | Chill: 4+ hours | Total: 4 hrs 20 min
How to Make Tiramisu Cups
- Prepare the coffee soak: In a shallow bowl, mix the 1 cup cooled espresso, 2 tbsp coffee liqueur (if using), and 1 tbsp granulated sugar. Stir until the sugar dissolves—this isn’t just liquid, it’s the soul of your dessert. Pro tip: Taste it. If it’s too bitter, add a pinch more sugar. Too weak? A half teaspoon of instant espresso powder will amp it up.
- Make the mascarpone cream: In a large bowl, beat the 8 oz mascarpone cheese with ¼ cup powdered sugar and 1 tsp vanilla extract until smooth—about 2 minutes with a mixer. In another bowl, whip the ½ cup heavy whipping cream to soft peaks (think billowy clouds, not stiff peaks). Gently fold the Whipped Cream into the mascarpone in two additions. Key move: Use a spatula and fold like you’re tucking in a baby—gentle and deliberate. Overmixing is the enemy of fluffiness.
- Assemble the cups: Dip each ladyfinger cookie into the coffee mixture for 1–2 seconds per side. You want them softened, not drowning. Break them to fit your cups, then layer with the mascarpone cream. Repeat. Pro tip: Smooth each cream layer with the back of a spoon for that bakery-worthy finish.
- Chill and finish: Cover and refrigerate for at least 4 hours, though overnight is golden. The flavors deepen, the textures meld—it’s worth the wait. Right before serving, dust with 2 tbsp unsweetened cocoa powder through a sieve. Timing note: Dust too early, and the cocoa absorbs moisture. Dust at the last second for that gorgeous contrast.
Pro Technique
The Cream: Room Temp is Non-Negotiable
Cold mascarpone is stubborn—it’ll lump up instead of blending smoothly. Let it sit out for 20 minutes before mixing. Same goes for the cream: cold cream whips better, but if it’s too cold, it won’t incorporate well.
Ladyfingers: Dip, Don’t Dunk
These cookies are thirsty, but over-soaking turns them to mush. A quick dip is all they need. For precision, lay them flat and brush with coffee using a pastry brush. Gluten-free? Give them an extra second—they’re denser.
Chef’s Wisdom
Tiramisu is all about harmony. Taste your coffee soak—it should be bold but not bitter enough to make you wince. If using alcohol, remember it amplifies bitterness, so balance with a touch more sugar. For a luxe twist, grate a bit of dark chocolate between layers.
Avoiding Common Mistakes
- Over-soaked ladyfingers = soggy mess. Quick dips only.
- Overmixed cream = dense filling. Fold with care.
- Dusting cocoa too early = dull finish. Wait until serving.
Storage & Freshness Guide
Short-Term
These keep beautifully for 3 days in the fridge. Cover tightly to avoid absorbing fridge odors. If the tops get damp, blot gently and re-dust with cocoa before serving.
Make-Ahead Magic
Assemble the cups 1 day ahead, but hold off on the cocoa until serving. The flavors meld and deepen overnight, making it even better.
Freezing (If You Must)
Freeze before adding cocoa. Wrap each cup tightly in plastic, then thaw overnight in the fridge. The texture may soften slightly, so a fresh dusting of cocoa or a sprinkle of crushed ladyfingers can revive it.
Nutrition Profile
Rich, indulgent, and worth every bite.
- Calories: 320
- Fat: 22g
- Protein: 5g
- Carbs: 25g
- Fiber: 1g
Ingredient Variations and Their Impact
Gluten-Free
Swap in gluten-free ladyfingers. They’re denser, so soak for an extra second. Add a hint of almond extract to the coffee soak for nutty depth.
Dairy-Free
Use coconut cream (chilled overnight) instead of mascarpone and almond milk whipped cream. Expect a coconut-forward flavor—delicious with a dusting of cacao nibs.
Alcohol-Free
Skip the liqueur and add ½ tsp almond extract or extra vanilla. A pinch of cinnamon in the coffee soak adds warmth.
Lighter Texture
Fold in ½ cup whipped ricotta for a fluffier, less rich filling. Brighten it up with Fresh Berries between layers.
Chocolate Lover’s Dream
Stir 2 tbsp melted dark chocolate into the mascarpone cream. Top with chocolate shavings for extra decadence.
Perfect Pairings
Complementary Dishes
- Fresh Berries: A handful of raspberries or strawberries cuts through the richness with their bright acidity, adding a refreshing contrast.
- Dark Chocolate Truffles: Serve alongside for a double dose of indulgence—the bitterness complements the sweet cream.
Drinks
- Vin Santo: This Italian dessert wine’s caramel notes mirror tiramisu’s coffee tones.
- Spiced Chai Latte: Warm spices like cinnamon and cardamom echo the dessert’s depth.
Something Sweet
- Limoncello: A chilled shot cleanses the palate post-dessert with its citrusy zing.
- Affogato: Pour a shot of hot espresso over a scoop of Vanilla Gelato for a playful coffee encore.
Tiramisu Cups: A No-Bake Symphony of Coffee and Cream
Make easy, no-bake Tiramisu Cups with layers of coffee-dipped ladyfingers and silky mascarpone cream. Perfect for entertaining! Try this simple recipe now.
Ingredients
For the Coffee Soak
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1 cup strong brewed espresso or coffee (cooled)
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2 tbsp coffee liqueur (optional)
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1 tbsp granulated sugar
For the Mascarpone Cream
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8 oz mascarpone cheese (room temperature)
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½ cup heavy whipping cream
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¼ cup powdered sugar
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1 tsp vanilla extract
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1 large egg yolk (optional)
For Assembly
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12–14 ladyfinger cookies (savoiardi)
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2 tbsp unsweetened cocoa powder
Instructions
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In a shallow bowl, combine the 1 cup cooled espresso, 2 tbsp coffee liqueur (if using), and 1 tbsp granulated sugar. Stir until the sugar dissolves.01
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In a large bowl, beat the 8 oz mascarpone cheese with ¼ cup powdered sugar and 1 tsp vanilla extract until smooth.02
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In another bowl, whip the ½ cup heavy whipping cream to soft peaks. Gently fold into the mascarpone mixture.03
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Dip each ladyfinger cookie into the coffee mixture for 1–2 seconds per side. Break to fit cups and layer with mascarpone cream. Repeat.04
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Cover and refrigerate for at least 4 hours. Dust with 2 tbsp unsweetened cocoa powder before serving.05
