5 from 1 vote

Total Time: 2 15

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

A small glass jar filled with a tiramisu trifle.

5-Star Reader Review: "I've made this 3 times, about to be 4 and it’s amazing. It doubles perfectly and I wouldn’t change a thing. Perfect recipe, delicious!"

Ingredients and notes:

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

Ladyfingers, espresso, coffee liqueur, sugar, cream, cocoa powder and mascarpone.

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.

Mascarpone cream in a bowl before and after whipping.

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.

Espresso in a dish and ladyfinger cookies being soaked.

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.

Tiramisu cups being assembled in two steps.

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.

Full Recipe

Author: Nicole B.

Tiramisu in Individual Cups (no egg)

5 from 1 vote

Tiramisu in individual cups is a delicious, beautiful and mess-free way to serve the classic Italian dessert.

Print Version (does not include images) Pin Recipe

Prep Time: 15

Chill Time: 2

Total Time: 2 15

Servings: 3

Course: Dessert

Cuisine: Italian

Calories: 559

Ingredients Equipment Method Nutrition Notes

Equipment:

measuring cups and spoons
mixing bowl
standing mixer or handheld mixer
shallow bowl
3 glasses, jars or ramekins (7-ounce capacity each)
piping bag OR spoon
sieve or spring handle tea ball infuser (see notes)

Ingredients:

For the mascarpone layer:

▢ 8 ounces mascarpone cheese
▢ ¼ cup heavy cream
▢ 3 tablespoons granulated sugar
▢ 3 tablespoons coffee liqueur, such as Kahlua or Kapali

For the ladyfinger layer:

▢ ¼ cup espresso or strong coffee, cooled to room temperature
▢ 1 tablespoon coffee liqueur
▢ 6 hard ladyfingers*, broken into thirds
▢ unsweetened cocoa powder

Method:

For the mascarpone layer:

Add all ingredients into a mixing bowl. Whip with a standing mixer or an electric mixer to stiff peaks (1 to 2 minutes). Set aside.

For the ladyfinger layer:

Pour espresso and coffee liqueur into a shallow bowl. Stir to combine.

To assemble the cups:

Dip 6 ladyfinger thirds into the liquid for 4 seconds each, then lay them into the bottom of the jars. (Use 2 ladyfinger thirds per jar.)
Pipe or spoon a layer of mascarpone filling on.
Repeat two more times with ladyfingers and mascarpone filling.
Sift cocoa powder on top, using a sieve or spring handle tea ball infuser.
Refrigerate for 2 hours and up to 6 hours before serving.

Recipe notes:

If you have a spring handle tea ball infuser, use that to sift the cocoa powder on top of the cups. The small tea ball allows you to target a much smaller area than a sieve does.

*Be sure to use hard (crisp) and not soft ladyfingers for this recipe. (Soft ladyfingers will get soggy.)

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Nutrition (estimate only):

Calories: 559kcalCarbohydrates: 37.3gProtein: 2.9gFat: 38gSaturated Fat: 21.8gCholesterol: 169mgSodium: 65mgPotassium: 76mgFiber: 0.8gSugar: 28.4gCalcium: 126mgIron: 1mg