Tiramisu Cups

1 hour
1 hour
12 cups
This is the tiramisu that will transport you straight to a cafe in Italy! It’s rich and decadent and has all the flavors of the classic Italian dessert from the espresso-soaked lady fingers to velvety mascarapone cream filling.  If you didn’t know, tiramisu means “a pick me up” and that’s exactly what this sweet treat will do! 
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Tiramisu Cups

This is the tiramisu that will transport you straight to a cafe in Italy! It’s rich and decadent and has all the flavors of the classic Italian dessert from the espresso-soaked lady fingers to velvety mascarapone cream filling.  If you didn’t know, tiramisu means “pick me up” and that’s exactly what this sweet treat will do! 

Crafting the Creamy Mascarpone Filling

For me, there is nothing as synonymous with mascarpone as tiramisu is! If you’re not familiar with mascarpone, it is a soft and creamy Italian cheese that is heavenly. It is kind of like the Italian version of American cream cheese but not tangy at all and just so much better in general. My favorite part about ma making tiramisu is literally how easy it is to make because no baking is required. It comes together so quickly and I can make it the night before so it’s one of my favorite desserts to make when I have guests coming over.

To make the mascarpone filling, start by ensuring your mascarpone cheese is at room temperature for easy blending. In a mixing bowl, which together egg yolks and sugar until they combine into a smooth, velvety mixture. The yolks will begin to get more and more pale in color as you incorporate air into the mixture. Then, gently fold in the mascarpone, letting it meld with the yolks for a luxurious texture. In another mixing bow, beat together heavy cream with vanilla extract until stiff peaks form. Fold this into the mascarpone and egg mixture now using a rubber spatula. The result is the most delicious sweet and fluffy cream filling. I could literally stop right and just eat this whole thing by the spoon as pudding! But we will continue on with making the tiramisu.

NOTE: I personally don’t mind raw eggs but if you are worried about that, you can put the beaten mixture of egg yolks and sugar in a double boiler and temper it first. To do it, just place a heatproof bowl (typically metal) with the yolk and sugar over a pot of simmering water and continue to whisk until the mixture thickens. This usually takes about 6-8 minutes. The mixture should coat the back of a spoon. Remove the bowl from heat and let it cool to room temperature. Make sure to stir occasionally during cooling so the yolks don’t curdle.

Preparing the Ladyfingers

Let’s talk about the ladyfingers now. Choose high-quality ones from your local grocery store or Italian market. My favorite brand is the Vicenzi Landyfingers – they come in an orange/red and cream bag and they come straight from Italy.

Now for the coffee, we’ll need to brew some strong espresso. Espresso is the only coffee I like to drink and it is the best for this recipe since it is an Italian dessert of course. You can feel free to use any other type of coffee you like such as cold brew, steeped coffee, french press, etc. Just make it a strong brew! For my own little unique touch to tiramisu, I like to add a little bit of brown sugar to the coffee. Sometimes I’ll even add a vanilla syrup to the mix. Most tiramisus are never sweet enough for me and the flavor can often be one-dimensional or kind of mute so I find flavoring the coffee and sweetening it JUST a tiny bit helps a lot.

Since we are preparing these in individual cups, you’ll need to cut the ladyfingers into the appropriate size. You can do this before or after dunking them in coffee. Dip the ladyfingers in the coffee just for 1 to 2 seconds on each side and then take them out. Do not leave them in any longer or they will get too soggy.

Assembling Your Tiramisu Cups

And now for my favorite and most fun part, bringing everything together in cute little individual cups! Start by layering your espresso-soaked ladyfingers in individual cups or glasses. Spoon on a generous layer of your mascarpone mixture, ensuring each bite is filled with creamy goodness. Repeat the layers until your cups are brimming with tantalizing tiramisu goodness. The amount of layers will really depend on how tall your cups are.

Cover the tiramisu cups and transfer them to the fridge for all the flavors to set for at least 4 hours but the longer the better. You can even let them set overnight. Once set, take it out of the fridge and a generous sprinkle of cocoa powder on top. You could also add some chocolate shavings as a garnish to enjoy!

NOTE: You can also make this tiramisu in a large baking dish instead of individual cups. It takes less time to assemble and then you can get those signature slices of a classic tiramisu.

Craving More No-Bake Desserts? Try These Recipes Out!

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Tiramisu Cups

This is the tiramisu that will transport you straight to a cafe in Italy! It’s rich and decadent and has all the flavors of the classic Italian dessert from the espresso-soaked lady fingers to velvety mascarapone cream filling. If you didn’t know, tiramisu means a “pick me up” and that’s exactly what this sweet treat will do!

This is the tiramisu that will transport you straight to a cafe in Italy! It’s rich and decadent and has all the flavors of the classic Italian dessert from the espresso-soaked lady fingers to velvety mascarapone cream filling. If you didn’t know, tiramisu means a “pick me up” and that’s exactly what this sweet treat will do!

1 hour
1 hour
12 cups

Ingredients

CREAM FILLING
  • 5 egg yolks
  • 2/3 cup white sugar
  • 1 1/3 cup heavy cream
  • 16 ounces mascarpone cheese
  • 2 teaspoons vanilla extract
FOR ASSEMBLY
  • 2 packages ladyfingers, 7 ounces each
  • 1 1/2 cup cold espresso
  • 3 tablespoons brown sugar

Instructions

PREPARE THE CREAM FILLING
  1. In a medium-sized mixing bowl, whisk together the egg yolks and sugar until thickened and lighter in color.
  2. In a separate large mixing bowl, beat the heavy cream and vanilla extract until stiff peaks form.
  3. Gently fold the mascarpone cheese into the egg yolk mixture until smooth and creamy.
  4. Gradually fold in the whipped cream until the mixture is well combined and creamy. Be gentle to maintain the fluffy texture.
PREPARE THE LADYFINGERS
  1. In a shallow dish, mix the cold espresso with the brown sugar until the sugar is dissolved.
  2. Dip each ladyfinger into the espresso mixture for a few seconds, ensuring they are soaked but not soggy.
ASSEMBLE THE TIRAMISU CUPS
  1. In individual serving cups or glasses, place a layer of soaked ladyfingers at the bottom.
  2. Spoon a layer of the cream filling over the ladyfingers, spreading it evenly.
  3. Repeat the layers, alternating between soaked ladyfingers and cream filling until the cups are filled, ending with a layer of cream on top.
CHILL AND SERVE
  1. Cover the tiramisu cups with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
  2. Before serving, you can dust the tops with cocoa powder or grated chocolate for decoration if desired.
  3. Serve chilled and enjoy your delicious individual tiramisu cups!
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