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.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
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 (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
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, using a sieve or spring handle tea ball infuser.
- Refrigerate for 2 hours and up to 6 hours before serving.
Lisa G says
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!
Nicole B. says
I'm so happy to hear that, Lisa!! Thanks so much!!