I love individual desserts — they feel elegant but stay casual, and these Tiramisu Cups are the perfect example. Light mascarpone cream, espresso-soaked ladyfingers, and a dusting of cocoa make them instantly crowd-pleasing, and I’ve made them dozens of times for weeknight treats and dinner parties. If you enjoy no-fuss layered desserts, this is a cozy, reliable option that pairs well with other small desserts like creamy rose gulkand shrikhand cups.
Why Make This Recipe
- Classic espresso and mascarpone flavors deliver a rich, balanced dessert without complicated baking steps.
- Individual cups mean easy portion control and pretty presentation for guests.
- It’s quick to assemble (no oven required) and improves after chilling, so make-ahead options are excellent.
- Versatile: you can add liqueur for adults or keep it alcohol-free for family events.
- Personal insight: I love this recipe because the texture contrast — pillowy cream and slightly crisp-then-soft ladyfingers — is consistently satisfying and simple to tune.
Recipe Overview
- Prep time: 20 minutes active.
- Chill time: minimum 4 hours; best overnight (8–12 hours).
- Total time: 4–12+ hours including chilling.
- Servings: 6 medium cups (about 1/2 to 2/3 cup each).
- Difficulty: Easy.
- Method: Cold assembly of whipped cream/mascarpone mixture, quick dip of ladyfingers in cooled espresso, layered in individual cups, then chilled.
My Experience Making This Recipe
I tested this version several times, adjusting soaking time and the mascarpone ratio until the cream stayed stable and the ladyfingers didn’t get soggy. I learned that slightly under-soaking the biscuits and using cold mascarpone keeps texture ideal. Switching between a zabaglione (cooked egg yolk) and a simple whipped yolk method yielded equally good results when eggs were handled safely.
How to Make Tiramisu Cups
You’ll whip heavy cream to soft peaks and fold it into a sweetened mascarpone-egg yolk mixture (or use pasteurized eggs/eggless swap). Dip each ladyfinger for 1–2 seconds into lukewarm espresso (about 100°F / 38°C) — fast dips prevent sogginess — then layer in cups with the mascarpone cream. Repeat layers, finish with a dusting of unsweetened cocoa, and chill at least 4 hours for flavors to meld.
Expert Tips for Success
- Use cold mascarpone straight from the fridge and beat gently; overworking creates a grainy texture. An electric mixer on low works best.
- Keep espresso lukewarm (90–110°F) for dipping. Too hot will melt the cream, too cold means the biscuits stay firm and won’t absorb flavor.
- Stabilize the cream by whisking to soft peaks, then folding into the mascarpone; avoid deflating the mixture for a light mouthfeel.
- If using alcohol, add 1–2 tablespoons of Marsala, rum, or coffee liqueur per batch to the espresso, not the cream, for even flavor.
- Equipment note: a small offset spatula or piping bag helps get tidy layers inside clear cups for attractive presentation.
How to Serve Tiramisu Cups
- Serve chilled straight from the refrigerator; they’re best at about 40–45°F (4–7°C).
- Garnish with a fine dusting of unsweetened cocoa and a few chocolate shavings or espresso beans for contrast.
- Pair with a light dessert wine, espresso, or a simple fruit plate to balance richness.
- Present in clear glass cups to show the layers; use a small spoon so each bite hits cream and soaked ladyfinger.
Storage and Reheating Guide
- Refrigerate: store covered in an airtight container or tightly wrapped individual cups for up to 3 days; freshness peaks on day 1–2.
- Freezing: you can freeze assembled cups for up to 1 month — wrap each cup tightly in plastic wrap and then in foil. Thaw overnight in the fridge; texture may soften slightly.
- Reheating: tiramisu is meant to be served cold — do not reheat. If previously frozen, thaw completely in the refrigerator (8–12 hours) before serving.
Recipe Variations
- Gluten-free: use gluten-free ladyfingers or bake thin gluten-free sponge fingers; flavor profile remains the same.
- Eggless/dairy-free: substitute pasteurized egg-free mascarpone or blend dairy-free cream cheese with whipped coconut cream; stabilize coconut cream with 1 tsp cornstarch if needed.
- Chocolate tiramisu: replace cocoa dusting with finely grated dark chocolate between layers and use chocolate-soaked ladyfingers.
- Lighter version: fold Greek yogurt (full-fat) 1:3 with mascarpone to cut richness while preserving creaminess.
Nutritional Highlights
- Key notes: rich in calcium and protein from mascarpone and eggs, but also high in fat and calories — moderate portioning recommended.
- Allergen info: contains dairy, eggs, and gluten (unless you use GF ladyfingers). Watch for alcohol if serving to minors.
- Portion guidance: aim for 1/2 cup servings to keep indulgence reasonable.
Troubleshooting Common Issues
- Problem: cream is runny — Solution: ensure heavy cream is whipped to soft peaks and fold gently; chill mascarpone and cream before mixing.
- Problem: ladyfingers are soggy — Solution: dip for only 1–2 seconds and use a shallow dish so you control contact time; let espresso cool slightly.
- Problem: mascarpone lumps — Solution: press mascarpone through a fine sieve or beat it alone briefly to smooth before folding in other ingredients.
Frequently Asked Questions
Q: Can I use raw eggs safely in tiramisu?
A: Use pasteurized eggs or cook the yolks into a zabaglione (heat to 160°F / 71°C while whisking) to eliminate salmonella risk. Pasteurized egg products are a safe, convenient choice for home cooks.
Q: How far ahead can I assemble tiramisu cups?
A: Assemble and chill up to 24 hours ahead for best texture and flavor. You can assemble up to 48–72 hours, but ladyfingers become softer over time. For longer storage, freeze individual cups as described.
Q: Can I make tiramisu without alcohol?
A: Absolutely. Skip the liqueur and enhance espresso flavor with a teaspoon of instant espresso powder in the coffee or a splash of vanilla. The dessert still tastes authentic and family-friendly.
Q: Why is my mascarpone mixture grainy and how can I fix it?
A: Graininess usually comes from overbeating or using room-temperature mascarpone that separates. Chill the mascarpone, beat gently, and if grainy, fold in a bit of whipped cream to smooth the texture.
Conclusion
For a reliable, elegant individual dessert with clear layering and bold coffee flavor, these tiramisu cups are a go-to. For a slightly different take on cup desserts and plating ideas, I sometimes reference other cup recipes like caramel apple dessert cups, which inspired some of my presentation choices. For an authentic Italian version and another tested cup method, see Easy Italian Tiramisu Cups – Marcellina In Cucina.
Tiramisu Cups
- Total Time: 240 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Elegant individual Tiramisu Cups featuring layers of light mascarpone cream and espresso-soaked ladyfingers for a delightful dessert.
Ingredients
- 1 cup heavy cream
- 8 oz mascarpone cheese
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1 cup brewed espresso, cooled
- 24 ladyfingers
- Unsweetened cocoa powder for dusting
- Optional: 1-2 tablespoons Marsala or coffee liqueur
Instructions
- Whip heavy cream to soft peaks and set aside.
- In a separate bowl, whisk together mascarpone, egg yolks, and sugar until smooth.
- Fold the whipped cream into the mascarpone mixture gently to retain the airy texture.
- Dip each ladyfinger in the cooled espresso for 1-2 seconds, then layer in individual serving cups.
- Alternate layers of ladyfingers and mascarpone cream until cups are filled.
- Dust the top with unsweetened cocoa powder.
- Chill for at least 4 hours or overnight for best flavor.
Notes
Use cold mascarpone and ensure the heavy cream is whipped to soft peaks. For a lighter version, consider folding Greek yogurt into the mascarpone.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Cold assembly
- Cuisine: Italian