These Tiramisu Cups are made the authentic way and are perfect when serving to a smaller group or party when you don’t need a whole tray.
Tiramisu is hands down my favourite dessert of all time! These Tiramisu Cups taste just as good as the classic tiramisu, in a cute serving for one!
I’m not kidding when I say with every mouthful, you’ll be wanting more!
These Tiramisu Cups are made the authentic way and are perfect when serving to a smaller group or party when you don’t need a whole tray. Or just because you love the look of these cuties!
You can still also use this recipe to make a large tray too! Just double the quantity and layer in a dish rather than cups 🙂
Tiramisu is a classic Italian coffee dessert cake, made with layers of ladyfinger biscuits soaked in espresso coffee and a rich cream made of mascarpone cheese, sugar, and eggs. It’s then topped with a dusting of cocoa powder.
Jump to:
Ingredients to make mini Tiramisu Cups
- Espresso coffee is used to dip the ladyfinger biscuits. If you don’t have an espresso machine, you can also use black coffee
- Sugar is added to the cream and coffee mixture. Traditionally white sugar is used however I’ve used coconut sugar
- Liqueur is traditionally added to the coffee. The authentic liqueur to use is marsala, amaretto, dark rum or a coffee liqueur . I’ve used Frangelico
- Eggs are used to make the cream mixture. If you prefer to make it egg free, you can substitute with heavy whipping cream or heavy cream and added sugar
- Mascarpone cheese is the most important ingredient. It’s an Italian cream which is very thick, soft and creamy
- Italian Savoiardi biscuits which are also known as ladyfinger biscuits, are dipped into the coffee mix and layered in between the cream
- Cacao powder or cocoa powder is dusted as the top layer along with grated dark chocolate
How to make Tiramisu Cups
Time needed: 20 minutes.
- Make coffee
Make espresso coffee and pour into a bowl. Add 2 tablespoons of sugar and the liquor. Allow it cool to room temperature
- Prepare cream mixture
In the meantime, separate the egg yolks from the egg whites and place them in separate bowls
Beat the egg whites with a stand mixer or electric mixer for a few minutes on high speed until soft peaks form. Set to the side
Add remaining sugar to the egg yolks, and mix together with a spoon. Then add the mascarpone cheese and mix together slowly using the flat beater
Add egg whites to the mascarpone mixture and very gently mix using a wooden spoon from the bottom of the bowl up, until it’s smooth and all clumps are removed (don’t over mix) - Assemble cups
Break a ladyfinger biscuit into thirds, and dip quickly into the coffee mixture for 1-2 seconds
Place at the bottom of the cup in a single layer, then spoon a layer of cream over the biscuits, approximately 2 heaped tablespoons
Repeat process for 2 or 3 layers, depending on your cup size (I've made 3 layers in this recipe) - Refrigerate
Wrap each cup with cling wrap and place it in the fridge to set for at least 3-6 hours or even overnight which is always best
- Serve
Before serving, dust each glass with cocoa powder and grate over some dark chocolate. Enjoy your Mini Tiramisu Cups as the perfect dessert!
Tips for easy Tiramisu Recipe
- As there are minimal ingredients used, always use high quality products from the coffee to the lady fingers and especially the mascarpone cheese. It makes a difference to making the perfect Tiramisu recipe I promise you 🙂
Make sure to make the coffee in advance and allow it to cool while you make the cream mixture - Ensure not to have any trace of egg yolk when beating the egg whites otherwise this will impact it's texture
- Don’t over beat the egg whites, stop as soon as stiff peaks form as they can curdle. You’ll know it’s ready when it holds together and won’t pour out if the bowl is held upside down
- When mixing the mascarpone cheese, don’t over mix. It should be a nice runny creamy texture. If it’s over mixed, it will stiffen up and won’t be runny anymore
- Make sure to use a wooden spoon when mixing in the egg whites into the cream. Fold them in from the bottom of the bowl up in a gentle motion until smooth
- Only dip the lady fingers into the coffee for 1-2 seconds. If you over soak them, your Tiramisu will be soggy
FAQs
Store in the refrigerator for up to 4 days. I always prefer when it's left overnight for the best texture and flavour
If you prefer an egg-free Tiramisu. This can easily be done by substituting eggs with heavy whipping cream and a little extra sugar
You can still also use this recipe to make a large tray. Just double the quantity and layer in a dish rather than cups
More Italian Recipes
- Frittelle di Zucchine (Italian Zucchini Fritters)
- Spaghetti Alla Puttanesca
- Bruschetta
- Italian Pizza
- Pasta e Fagioli
I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share your Tiramisu Cups photo on Instagram so I can share the love
Recipe
Tiramisu Cups
Ingredients
- 12 Italian ladyfinger biscuits (Savoiardi)
- 250 g mascarpone cheese
- 2 eggs
- ¾ cup espresso coffee
- 1 tablespoon liqueur (adding alcohol is optional, I’ve used Frangelico)
- 4 tablespoon sugar (I’ve used coconut sugar)
Garnish
- Cocao powder (I've used cacao powder)
- Dark chocolate
Instructions
- Make the espresso coffee and pour into a bowl. Add 2 tablespoons of sugar and the liquor. Allow it cool to room temperature
- In the meantime, separate the egg yolks from the egg whites and place them in separate bowlsBeat the egg whites with a stand mixer or electric hand mixer for a few minutes until soft peaks form. Set to the side
- Add remaining sugar to the egg yolks, and mix together with a spoon. Then add the mascarpone cheese and mix together slowly using the flat beater (if using a Kitchen aid stand mixer)A hand mixer can also be used at the lowest speed. Don’t over mix, it should be a soft runny cream consistency
- Add egg whites to the creamy mixture and very gently mix using a wooden spoon from the bottom of the bowl up, until it’s smooth and all clumps are removed (don’t over mix)
- To assemble, break a ladyfinger biscuit into thirds, and dip quickly into the coffee mixture for 1-2 seconds. Place at the bottom of each glass in a single layer, then spoon a layer of cream over the biscuits, approximately 2 heaped tablespoons. Repeat process for 2 or 3 layers, depending on your cup size (I've made 3 layers in this recipe)
- Wrap each cup with cling wrap and place in the fridge to set for at least 3-6 hours or even overnight which is always best
- Before serving, dust each glass with cocoa powder and grate over some dark chocolate. Enjoy your Tiramisu Cups as the perfect dessert!
Video
Notes
- Serving is for 4 generous-sized cups
- You can also make it into 6 cups if using smaller cups or only layering 2 layers of mixture and not 3
Linda
These look delicious! How many ounces are the cups that you used? Thanks!
Ayeh
Hi lovely! Theyre about 240 ml which is about 8 ounces xx