No-bake tiramisu cups are a delightful twist on the classic Italian dessert.
Layers of creamy mascarpone cheese and espresso-soaked ladyfingers come together in perfect harmony. And a dusting of cocoa powder adds a delightful finish to each bite.
They have all the great flavor of classic tiramisu but without the fuss.
They’re the perfect choice for dinner parties, brunch, high tea, or having at home just because.
Why You’ll Love These Tiramisu Cups
Elegant Presentation: Thanks to the layered design and elegant garnishes, this recipe is perfect for special occasions or dinner parties.
Rich Taste: Espresso plus mascarpone and cocoa result in a rich and indulgent taste—a delightful treat for coffee lovers.
Easy to Serve: These individual cups make serving and portioning a breeze, eliminating the need to slice a large dessert.
Make-Ahead Convenience: Prepare them earlier in the day and let them sit in the fridge until after dinner. Easy peasy.
Ingredients
- Mascarpone Cheese: This luxe Italian cheese is the foundation of our heavenly Tiramisu.
- Heavy Cream: Heavy cream adds luxurious lightness to the mascarpone mixture. It’s the secret to achieving that irresistible, cloud-like consistency.
- Ladyfingers: These delicate sponge biscuits soak up the bold espresso and provide the perfect texture contrast to the silky mascarpone cream.
- Espresso: The coffee kick that brings this dessert to life.
- Powdered Sugar: A whisper of sweetness for a deliciously balanced dessert.
- Vanilla Extract: A subtle yet essential flavor enhancer.
- Cocoa Powder: Decadence that adds both visual appeal and chocolate flavor. It’s the perfect finishing touch.
- Finely Grated Dark Chocolate or Chocolate Curls: The final flourish of indulgence. These delicate garnishes elevate the presentation and offer a delightful texture contrast.
- Marsala Wine: An optional but welcome addition that takes this dessert to the next level. You can also use coffee liqueur.
How to Make Tiramisu Cups
Believe it or not, with just a few simple ingredients and a bit of patience, you can create a dessert that rivals any restaurant’s offering.
Here are the steps:
1. BREW the espresso and add the wine, if using. Set aside to cool.
2. WHIP the cream, powdered sugar, and vanilla until stiff peaks form.
3. FOLD the mascarpone into the whipped cream gently with a spatula.
4. PIPE a layer of the mascarpone mixture into the bottom of each glass or jar.
5. DIP the ladyfingers into the espresso and arrange on the cream layer. Dust with cocoa powder or grated chocolate. Repeat the layers, ending with cream on top.
6. CHILL for 3-4 hours, then garnish with more cocoa powder and grated chocolate before serving. Enjoy!
Tips For the Best Tiramisu Cups
I was inspired to make these after reminiscing about a trip to Italy, where I had the most incredible tiramisu.
I wanted to recreate that experience at home, but with any eggs.
And boy, do these deliver! Trust me, you won’t be able to stop at one serving.
Here are a few tips to keep in mind:
- The best espresso strength. Use high-quality, strong espresso for the best flavor. You can also use strong brewed coffee or instant espresso.
- Creamy peaks. Make sure to whip the heavy cream until stiff peaks form, but be careful not to overmix.
- Mascarpone tip. Beat it gently until smooth, then whisk in about 1/4 of the whipped cream. This will help it fold into the rest of the whipped cream.
- Dip quickly. The ladyfingers only need 1-2 seconds per side. Any longer, and they will be too soggy.
- Chilling time. Let them chill for 3-4 hours, but no longer than overnight. If they sit too long, the ladyfingers will turn to mush.
- Garnish options. Use finely grated dark chocolate or chocolate curls. Orange zest is also a nice finish.
- Variations. Try Kahlúa or Baileys instead of the wine, beat some cocoa into the whipped cream, or use different types of cookies or wafers instead of ladyfingers.
How to Store
What I appreciate most about this recipe is how easy it is to make, yet it looks and tastes like you spent hours in the kitchen.
The bad news? It doesn’t store very well.
To Store: Cover tightly in plastic and refrigerate for 1-2 days. For the best taste and texture, eat within a day.
Note: Do not freeze this dessert. The creamy filling won’t thaw well.
More Dreamy Italian Desserts to Try
Italian Cream Cake
Struffoli Italian Honey Balls
Zeppole (Italian Doughnuts)
Cannoli Cake
Tiramisu Cups
10-12
servings30
minutes3
hours232
kcalThese no-bake tiramisu cups, featuring layers of rich mascarpone cream and espresso-soaked ladyfingers, are a fabulous choice for special occasions.
Ingredients
1 cup espresso, cooled
2 tablespoons marsala wine, optional
2 cups heavy cream, cold
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 (8-ounce) containers mascarpone cheese, room temperature
1 (7 ounce) packet ladyfingers
2 tablespoons cocoa powder
finely grated dark chocolate or chocolate curls for garnish
Instructions
- Brew the espresso and let it cool for a few minutes. If using wine, add it to the espresso and set the mixture aside.
- Add the cold heavy cream, powdered sugar, and vanilla extract to a large bowl. Beat with an electric mixer on low until thickened. Then, turn the speed to medium and beat until stiff peaks form.
- Lightly beat the mascarpone in a bowl before gently folding into the whipped cream with a spatula.
- Spoon the mascarpone mixture into a piping bag and cut a hole at the tip large enough for easy piping. Pipe a layer of the cream mixture into the bottom of each glass or jar.
- Break the ladyfingers in half or into thirds (see note), briefly dip each piece into the espresso mixture, and arrange 2-3 pieces on the cream layer. Lightly dust the ladyfingers with cocoa powder or grated chocolate.
- Repeat the layers, ending with the whipped cream on top. Cover with plastic wrap and refrigerate for 3-4 hours to let the flavors blend and develop.
- Before serving, dust the top with cocoa powder and garnish with finely grated dark chocolate or chocolate curls. Enjoy!
Notes
- Break the ladyfingers in half or thirds, depending on the size of the serving glasses—whichever fits best.
- The number of servings will also depend on the size of the serving glass. The calories listed are based on 12 servings per recipe.
