Tiramisu cups are the shortcut dessert you’ll make on repeat. They’re creamy, light, and full of bold coffee flavor—without turning on the oven. This version builds classic tiramisu flavors into easy single-serve cups, perfect for parties or a cozy night in.

You can prep them in 20 minutes, chill, and serve when ready. The best part: they look fancy with almost no effort.

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Why This Recipe Works

No-bake and low-stress: Using ladyfingers and whipped mascarpone keeps the process quick and simple.
Balanced flavor: Espresso adds depth, while mascarpone and cream create a silky texture that isn’t too sweet.
Perfect portions: Cups keep layers neat and make serving effortless—no slicing, no mess.
Make-ahead friendly: The flavors meld as they chill, so they taste even better after a few hours.

Shopping List

Ladyfingers (savoiardi) – 1 package
Espresso or strong coffee – 1 cup, cooled
Marsala wine, dark rum, or coffee liqueur (optional) – 2–3 tablespoons
Mascarpone cheese – 8 ounces (225 g)
Heavy cream – 1 cup (240 ml)
Granulated sugar or powdered sugar – 1/3 to 1/2 cup, to taste
Vanilla extract – 1 teaspoon
Unsweetened cocoa powder – for dusting
Dark chocolate shavings (optional) – for garnish
Pinch of salt – optional, to balance sweetness

How to Make It

Brew and cool the coffee: Make a cup of espresso or strong coffee. Let it cool completely, then stir in the liqueur if using.
Whip the cream: In a cold bowl, whip the heavy cream with half the sugar until soft peaks form.
Beat the mascarpone: In a separate bowl, beat mascarpone with the remaining sugar, vanilla, and a tiny pinch of salt until smooth.
Fold together: Gently fold the whipped cream into the mascarpone mixture until silky and lump-free.
Do not overmix.
Prep the cups: Use small glasses, jars, or ramekins. Aim for 2–3 layers of each component.
Dip and layer ladyfingers: Break ladyfingers to fit the cups. Dip each piece briefly (1–2 seconds) in the coffee.
Lay a snug layer in each cup.
Add cream layer: Spoon or pipe a generous layer of the mascarpone cream over the soaked ladyfingers.
Repeat: Add another layer of dipped ladyfingers, then more cream to finish with a smooth top.
Chill: Cover and refrigerate at least 2 hours (4–6 hours is best) for the flavors to meld.
Finish and serve: Right before serving, dust with cocoa powder and add chocolate shavings. Serve cold.

Storage Instructions

Refrigerate: Cover tightly and store in the fridge for up to 3 days.
Make-ahead: Assemble a day in advance for the best texture and flavor.
Freezing: Not recommended; the cream can separate and the ladyfingers turn icy.

Why This is Good for You

Built-in portion control: Individual cups help manage serving sizes.
Protein and calcium: Mascarpone and cream provide a bit of both.
Mood-boosting coffee: Espresso adds a pick-me-up without needing a large serving.
Less sugar than many desserts: You control sweetness and can reduce sugar to taste.

What Not to Do

Don’t oversoak the ladyfingers: A quick dip is enough. Too long and they disintegrate.
Don’t skip chilling: The creamed layers need time to set for clean, spoonable texture.
Don’t overwhip the cream: Stop at soft peaks to keep the filling airy and smooth.
Don’t dust cocoa too early: It can turn damp in the fridge.
Dust just before serving.

Recipe Variations

Kid-friendly: Use decaf coffee or hot chocolate. Skip the alcohol.
Chocolate lovers: Add a layer of finely grated dark chocolate between cream layers.
Nutty twist: Fold in crushed toasted hazelnuts or pistachios for crunch.
Lightened-up: Swap half the mascarpone with Greek yogurt and reduce sugar slightly.
Gluten-free: Use gluten-free ladyfingers; process stays the same.
Vegan: Use coconut whipping cream, vegan mascarpone, and dairy-free cookies.

FAQ

Can I use regular coffee instead of espresso?

Yes. Use very strong brewed coffee.

The stronger the coffee, the more classic tiramisu flavor you’ll get.

What if I can’t find ladyfingers?

Use sponge cake cut into strips or crisp vanilla cookies. Keep dips quick so they don’t fall apart.

Is alcohol necessary?

No. It adds warmth and depth, but the dessert tastes great without it.

Add a splash of vanilla for extra aroma.

How long should I chill the cups?

At least 2 hours, but 4–6 hours is ideal. Overnight is perfect for parties and meal prep.

Can I pipe the cream for cleaner layers?

Absolutely. Spoon the first layer, then pipe the top for a neat finish and bakery-style look.

Why is my filling grainy?

Mascarpone can curdle if overbeaten or if ingredients are very cold.

Beat gently and fold slowly for a smooth texture.

Wrapping Up

These tiramisu cups deliver all the classic flavor with none of the fuss. They’re quick to assemble, easy to customize, and always crowd-pleasing. Keep a batch chilling in the fridge, dust with cocoa at the last minute, and you’ve got a restaurant-worthy dessert on demand.