Tiramisu Cups You’ll Absolutely Love
These tiramisu cups are individually layered desserts with velvety mascarpone cream, espresso-soaked ladyfingers, and a cocoa-dusted finish. Each cup delivers the classic flavor of Italian tiramisu in a convenient, no-mess format—perfect for parties, holidays, or a cozy night in.
Equipment
- Hand mixer or stand mixer
- Heat-safe bowl
- Small saucepan (for double boiler setup)
- Mixing bowls
- Spatula
- Fine-mesh sieve
- 8 clear dessert cups or small jars (6 oz)
Ingredients
- 1 cup 8 oz mascarpone cheese
- 3 pasteurized egg yolks room temperature
- ½ cup granulated sugar
- ¾ cup cold heavy cream
- 1 tsp pure vanilla extract
- 1 cup strong brewed espresso cooled
- 1 tsp instant espresso powder
- 18 –20 ladyfinger cookies savoiardi
- 2 tbsp unsweetened cocoa powder
Optional:
- Chocolate shavings or curls
- Pinch of cinnamon mix with cocoa
- Mini chocolate chips fold into cream
Instructions
- Whisk yolks and sugar in a bowl over simmering water until thickened; cool for 10 minutes.
- Stir mascarpone into the yolk mixture until smooth.
- In a separate bowl, whip heavy cream with vanilla to soft peaks.
- Fold whipped cream gently into mascarpone mixture until light and fluffy.
- Combine brewed espresso and espresso powder in a shallow bowl.
- Dip ladyfingers briefly (1 second per side) into espresso.
- Layer soaked ladyfingers and cream alternately in dessert cups.
- Chill at least 4 hours or overnight.
- Dust with cocoa powder before serving. Add optional toppings if desired.
Notes
Use pasteurized egg yolks for a safe, smooth custard base. Be sure to chill the cream before whipping for best results.