Mini Tiramisu Cups

Why You’ll Love This Recipe

These mini tiramisu cups are easy to prepare and perfect for entertaining. No slicing is required, making them ideal for parties and gatherings. They’re rich without being heavy, beautifully layered, and can be made ahead of time for stress-free serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ladyfinger cookies

• Brewed espresso or strong coffee, cooled

• Mascarpone cheese

• Heavy whipping cream

• Granulated sugar

• Egg yolks

• Vanilla extract

• Cocoa powder for dusting

Directions

1. Brew strong coffee or espresso and allow it to cool completely.

2. In a bowl, whisk egg yolks with sugar until pale and slightly thickened.

3. Add mascarpone cheese and vanilla extract, mixing until smooth.

4. In a separate bowl, whip the heavy cream until soft peaks form.

5. Gently fold the whipped cream into the mascarpone mixture.

6. Quickly dip ladyfingers into the cooled coffee, making sure not to soak them too long.

7. Break the ladyfingers as needed and place a layer at the bottom of each cup.

8. Spoon a layer of the mascarpone cream over the ladyfingers.

9. Repeat layers until the cups are filled, finishing with cream on top.

10. Cover and refrigerate for at least 4 hours.

11. Dust with cocoa powder just before serving.

Servings and timing

This recipe makes 6 mini cups.
Preparation time is about 25 minutes.
Chilling time is 4 hours.
Total time is approximately 4 hours and 25 minutes.

Variations

You can add a splash of coffee liqueur or rum to the coffee for extra depth. For a chocolate twist, layer in chocolate shavings or cocoa nibs. A fruit version can be made by adding sliced strawberries or raspberries between layers.

Storage/Reheating

Store mini tiramisu cups covered in the refrigerator for up to 3 days. They should be served chilled. Reheating is not recommended.

FAQs

Can I make these a day ahead?

Yes, they actually taste better after chilling overnight.

Are raw eggs safe in tiramisu?

Using fresh eggs and keeping the dessert refrigerated minimizes risk, but pasteurized eggs can be used if preferred.

Can I skip the eggs?

Yes, you can omit eggs and increase whipped cream slightly for structure.

What type of coffee works best?

Strong brewed coffee or espresso provides the best flavor.

Can I use cream cheese instead of mascarpone?

Mascarpone is traditional, but cream cheese can be used for a slightly tangier taste.

How do I keep the layers clean?

Use a piping bag or spoon carefully along the edges of the cups.

Can I make this alcohol-free?

Yes, simply use plain coffee without any added liqueur.

Are these freezer-friendly?

Freezing is not recommended, as it affects the texture of the cream.

What size cups should I use?

Small dessert cups or glasses holding 6 to 8 ounces work best.

Can I add chocolate between layers?

Yes, grated chocolate or cocoa powder works well between layers.

Conclusion

Mini Tiramisu Cups offer all the classic flavors of tiramisu in a refined, individual presentation. Easy to make and perfect for any occasion, they’re a reliable crowd-pleaser that combines simplicity with timeless elegance.

Mini Tiramisu Cups

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Mini Tiramisu Cups are an elegant no-bake dessert that layers coffee-soaked ladyfingers with a creamy mascarpone filling. Served in individual portions, they deliver the classic tiramisu flavor in a convenient and visually appealing format.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 mini cups
• Category: Dessert
• Method: No-Bake
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 18–20 ladyfinger cookies
• 1 cup (240 ml) brewed espresso or strong coffee, cooled
• 8 oz (225 g) mascarpone cheese
• 1 cup (240 ml) heavy whipping cream
• 1/3 cup (65 g) granulated sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder, for dusting

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Instructions

1. Brew strong coffee or espresso and allow it to cool completely.
2. In a bowl, whisk the egg yolks with sugar until pale and slightly thickened.
3. Add mascarpone cheese and vanilla extract, mixing until smooth.
4. In a separate bowl, whip the heavy cream until soft peaks form.
5. Gently fold the whipped cream into the mascarpone mixture.
6. Quickly dip ladyfingers into the cooled coffee, making sure not to oversoak.
7. Break the ladyfingers as needed and place a layer at the bottom of each cup.
8. Spoon a layer of mascarpone cream over the ladyfingers.
9. Repeat the layers, finishing with cream on top.
10. Cover and refrigerate for at least 4 hours.
11. Dust with cocoa powder just before serving.

Notes

• Chilling overnight enhances the flavor and texture.
• Do not oversoak ladyfingers to avoid soggy layers.
• Pasteurized eggs can be used if preferred.
• Use a piping bag for cleaner, more defined layers.

Nutrition

• Serving Size: 1 cup
• Calories: 360 kcal
• Sugar: 18 g
• Sodium: 110 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 135 mg