Tiramisu Cups

Tiramisu is one of those desserts that feels really fancy but is actually incredibly simple to make. I have been making it for years, and a while back I switched from the traditional big dish to individual cups and I will never go back. These Tiramisu Cups are easier to serve, easier to store, and honestly they just look so much cuter on a dessert table.

The mascarpone cream is silky and light, the espresso-soaked ladyfingers have that classic slightly boozy coffee punch (or completely skip the liqueur, they are amazing either way), and the cocoa dusting on top makes them look like they came from a nice Italian restaurant. My family requests these constantly.

The Keys to Perfect Tiramisu Cups

The biggest mistake people make with tiramisu is over-soaking the ladyfingers. I am serious, one second per side in the espresso and that is it. Any longer and they turn to mush and your layers get sad and soggy. Quick dip, done.

Mascarpone at room temperature is non-negotiable. Cold mascarpone will break and get lumpy when you fold in the whipped cream. Set it out an hour before you start and your cream will be perfectly smooth.

Make these the night before if you possibly can. The flavors develop so much more after a full night in the fridge. I usually make them Friday afternoon for a weekend gathering and they are absolutely peak on Saturday.

For serving glasses, I love small juice glasses or short drinking glasses. Clear glass shows off those beautiful layers. Wine glasses work great too if that is what you have.

Make It Alcohol-Free

Just leave out the coffee liqueur and use all espresso. You can add a tiny splash of pure vanilla extract to the espresso mixture to add a little complexity. Totally delicious and completely kid and pregnancy friendly.

Tiramisu Cups

Individual tiramisu cups layered with espresso-soaked ladyfingers and silky mascarpone cream. No baking, no fuss, and they look absolutely stunning served in small glasses.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Servings: 6 cups

Course: Dessert

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 cup strong brewed espresso or coffee cooled to room temperature
• 2 tbsp coffee liqueur optional, omit for alcohol-free version
• 20 ladyfinger cookies savoiardi
• 8 oz mascarpone cheese room temperature
• 1 cup heavy whipping cream cold
• 0.5 cup powdered sugar sifted
• 1 tsp pure vanilla extract
• 2 tbsp unsweetened cocoa powder for dusting on top

Method

 

1. Combine the cooled espresso and coffee liqueur (if using) in a shallow bowl. Set aside.
2. Beat mascarpone in a large bowl until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the mascarpone until just combined.
3. Quickly dip each ladyfinger into the espresso mixture for about 1 second per side. Do not soak them too long or they will fall apart.
4. Break dipped ladyfingers to fit into the bottom of each glass. Add a generous layer of mascarpone cream on top. Repeat with another layer of soaked ladyfingers and finish with mascarpone cream.
5. Dust the tops generously with cocoa powder using a fine mesh sieve. Cover and refrigerate for at least 4 hours before serving.

Notes

Chill for at least 4 hours before serving. Overnight is even better. The longer the ladyfingers sit in the espresso mixture, the more intense the flavor.

Tell me in the comments if you make these! I want to know if you did the boozy version or kept it simple. Either way you are winning.

xo, Pam