Light and airy coffee liqueur mascarpone cream is layered with soft but still firm soaked ladyfingers to make these delicious tiramisu cups. The cups are easy to make, are egg-free and you can make as many individual servings as you need.
If you love easy individual desserts, be sure to also check out these 10-minute s’mores cups!
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Traditional tiramisu versus tiramisu cups:
Everyone knows tiramisu, the classic Italian coffee-flavored dessert. In traditional tiramisu, coffee- and alcohol-soaked ladyfingers are layered with sweet mascarpone cream and cocoa powder in a large baking dish.
Instead of making a large tray cake like that, this recipe makes single tiramisu servings in individual glasses, cups or jars. The mini tiramisu trifles have all the delicious tiramisu flavors but require much less work. They also create less mess because you won’t have to cut individual portions.
What’s in tiramisu cups?
Tiramisu cups are made with most of the classic tiramisu ingredients (mascarpone, ladyfingers, cocoa powder, sugar, coffee flavors). But unlike traditional tiramisu, these tiramisu cups are made without egg.
What kind of ladyfinger cookies do I need?
You will need hard (crisp) ladyfingers for this recipe. That’s because soft, cake-like ladyfingers will get soggy. (Note that ladyfingers are also called savoiardi biscuits.)
Recipe tip:
- Use a spring handle tea ball infuser 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.
How to make the recipe:
See full ingredients & 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.
Frequently asked questions:
These cups make a fantastic dessert for almost any occasion, wether it’s a weekday afternoon or a special celebration. Note, however, that tiramisu cups contain caffeine, so it’s best not to serve them too late in the evening.
Absolutely. The recipe card below is set to 3 servings because that’s how much one 8-ounce container of mascarpone makes. But you can easily double or triple the amounts, depending on how many servings you need.
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.
Use hard (crisp) ladyfinger cookies. Soft, cake-like ladyfingers will get soggy very quickly.
More delicious mascarpone desserts:
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Full Printable Recipe
Tiramisu in Individual Cups (no egg)
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
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
Instructions:
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.
- Refrigerate for 2 hours and up to 6 hours before serving.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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