Tiramisu in Individual Cups (no egg)

These eggless tiramisu cups are made with a light and airy mascarpone cream that is layered with espresso- and coffee liqueur-soaked ladyfingers.

Ingredients and notes:

Be sure to use hard (crisp) ladyfingers for this recipe. Soft, cake-like ladyfingers will get soggy.

How to make it:

See full ingredient amounts and instructions in the recipe card below!

Make the mascarpone layer:

Step 1. In a small mixing bowl, combine mascarpone, cream, sugar and coffee liqueur.

Step 2. Whip to stiff peaks. Set aside.

Make the ladyfinger layer:

Step 3. Pour cooled espresso or strong coffee along with coffee liqueur into a shallow dish. Stir to combine.

Step 4. Dip ladyfinger cookies (broken into thirds) into the espresso, then lay them into ramekins, cups or jars.

Assemble the cups:

Step 5. Pipe or spoon a layer of mascarpone filling on top of the cookies.

Step 6. Repeat 2 more times to make a total of 6 layers, then sift unsweetened cocoa powder on top. Chill for 2 to 6 hours in the fridge, then serve cold.

How far ahead can I make these tiramisu cups?

The cups need to chill for at least 2 hours and up to 6 hours before you can serve them. I don't recommend to keep them much longer than that because the ladyfingers will eventually get soggy.