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 chocolate trifles!
Recipe ingredients & notes:
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.
- You will need hard (crisp) ladyfingers for this recipe. That's because soft, cake-like ladyfingers will get soggy.
How to make the recipe:
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.
Top 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 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.
More delicious mascarpone desserts:
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
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.
Lisa G
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.
I'm so happy to hear that, Lisa!! Thanks so much!!