Let’s be honest—there’s something irresistible about a dessert that comes in its own little cup. These Mini Tiramisu Cups take everything wonderful about the classic Italian tiramisu and transform it into perfect individual portions that will make your guests feel utterly spoiled. I discovered this approach after years of making traditional tiramisu in large dishes and watching people struggle to serve themselves elegant portions.
With these single-serving delights, there’s no more messy cutting or serving anxiety.
Just pure, coffee-soaked, mascarpone-filled bliss in every perfectly proportioned bite. And the best part? They look like you spent hours in the kitchen, when really, they come together in a fraction of the time of traditional tiramisu.
Why This Recipe is Awesome
What makes these Mini Tiramisu Cups truly special is their perfect balance of convenience and luxury.
Unlike the traditional version that requires hours of setting time, these cups can be ready in just 30 minutes of hands-on work plus chilling time. The individual portions make them ideal for dinner parties—no cutting or serving mess!
The layering technique creates a beautiful visual presentation with distinct cream and cookie layers that’s simply impossible to achieve with a full-sized tiramisu. The espresso-soaked ladyfingers deliver that authentic coffee kick while the mascarpone mixture offers the perfect creamy counterpoint.
I’ve refined this recipe over dozens of gatherings, and it consistently receives more compliments than almost any other dessert in my repertoire.
Equipment Needed: 6 clear serving glasses or ramekins, mixing bowls, electric mixer, measuring cups, coffee brewer
Mini Tiramisu Cups
Ingredients
- 18 ladyfinger cookies savoiardi, split in half lengthwise
- 1 cup strong espresso or coffee room temperature
- 2 tablespoons coffee liqueur like Kahlúa, optional
- 8 oz 1 cup mascarpone cheese, room temperature
- 3 large egg yolks pasteurized for food safety
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons unsweetened cocoa powder for dusting
- Dark chocolate shavings for garnish optional
Instructions
- Prepare the coffee mixture by combining room temperature espresso with coffee liqueur in a shallow dish. Set aside to cool completely if still warm.
- Beat the mascarpone in a medium bowl until smooth and creamy. Be careful not to overmix as mascarpone can separate if beaten too vigorously.
- Create the custard base by whisking egg yolks and sugar in a heatproof bowl over simmering water (double-boiler method) for about 5 minutes until pale and slightly thickened. Remove from heat and let cool for 5 minutes.
- Combine the mascarpone and custard by gently folding the cooled egg mixture into the mascarpone along with vanilla extract until just incorporated.
- Whip the heavy cream in a separate bowl until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture in three additions to maintain airiness.
- Begin assembly by quickly dipping each ladyfinger half into the coffee mixture for 1-2 seconds—just long enough to absorb some liquid but not become soggy.
- Create the first layer by placing 1-2 soaked ladyfinger pieces at the bottom of each serving glass, breaking them if needed to fit.
- Add cream layer by spooning or piping about 2 tablespoons of the mascarpone mixture over the ladyfingers in each glass.
- Continue layering with another layer of soaked ladyfingers, followed by more mascarpone cream. Finish with a generous layer of cream on top.
- Dust with cocoa powder using a fine-mesh sieve to create an even coating over the top of each cup.
- Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set properly.
- Garnish with chocolate shavings just before serving if desired, for an extra touch of elegance.
Notes
- For a non-alcoholic version, simply omit the coffee liqueur and use additional espresso instead.
- The mascarpone should be at room temperature to avoid lumps when mixing.
- If concerned about raw eggs, use pasteurized egg yolks or prepare a cooked zabaglione by heating the yolk-sugar mixture to 160°F.
- These can be made up to 24 hours in advance, making them perfect for entertaining.
- For a more pronounced coffee flavor, dip the ladyfingers a second longer in the espresso mixture.
Calories & Nutritional Info
- Calories: Approximately 420 calories per serving
- Protein: 7g per serving
- Fat: 32g per serving
- Carbohydrates: 28g per serving
- Contains: Dairy, eggs, gluten
- Not suitable for: Vegan, dairy-free, or gluten-free diets without modifications
Common Mistakes to Avoid
- Over-soaking the ladyfingers – A quick 1-2 second dip is all you need; longer soaking creates a soggy, collapsed dessert.
- Overmixing the mascarpone – This can cause it to separate and become grainy; fold gently until just combined.
- Using cold mascarpone – This creates lumps in your cream mixture; always bring it to room temperature first.
- Rushing the chilling time – The flavors need time to develop and the dessert needs to set; minimum 4 hours in the refrigerator.
- Adding cocoa powder too early – It will absorb moisture and disappear into the cream; dust just before serving or at most a few hours ahead.
Alternatives & Substitutions
- Gluten-free option: Use gluten-free ladyfingers or sponge cake cut into small pieces.
- Lighter version: Substitute half the mascarpone with Greek yogurt for a tangier, less rich dessert.
- No mascarpone available? Mix 8 oz cream cheese with 2 tablespoons each of heavy cream and sour cream as a substitute.
- Alcohol variations: Try Amaretto, Frangelico, or dark rum instead of coffee liqueur for different flavor profiles.
- Eggless version: Omit egg yolks and beat 1/2 cup heavy cream with the mascarpone and 1/4 cup powdered sugar instead.
- Presentation alternatives: Layer in mason jars with lids for a portable version perfect for picnics.
FAQs
Can I make Mini Tiramisu Cups ahead of time?
Absolutely! These cups actually improve with time as the flavors meld. You can prepare them up to 24 hours in advance and keep refrigerated. Just wait to dust with cocoa powder until shortly before serving for the best presentation.
Do I have to use raw eggs in this recipe?
Food safety is important! Use pasteurized eggs if you’re concerned about raw egg consumption. Alternatively, you can heat the egg-sugar mixture to 160°F while whisking constantly to create a safe zabaglione base, or use an eggless variation from the substitutions section.
Can I make these Mini Tiramisu Cups without alcohol?
Definitely! Simply omit the coffee liqueur and use additional espresso or strong coffee instead. The dessert will still have that classic tiramisu flavor profile without the alcohol content.
How do I know when my ladyfingers are soaked enough?
The perfect dip is quick—just 1-2 seconds per side. The ladyfinger should absorb some coffee but still maintain its structure. It should feel slightly soft but not soggy or falling apart when you pick it up.
Why did my mascarpone mixture curdle?
Mascarpone can curdle if it’s too cold when mixed or if it’s beaten too vigorously. Always bring it to room temperature before using, and fold ingredients together gently rather than beating. If it does curdle, sometimes folding in a bit of warm heavy cream can help smooth it out.
Final Thoughts
These Mini Tiramisu Cups have become my secret weapon for entertaining—they’re elegant, delicious, and deceptively simple to prepare. There’s something magical about presenting guests with their own personal dessert that feels both special and intimate. Don’t be surprised if these little cups of coffee-infused heaven become your most requested recipe. The best compliment? Watching your guests scrape every last bit from their glasses!
