Individual Tiramisu Cups Recipe

Here we simplify classic tiramisu by layering creamy mascarpone mousse in individual cups with coffee-soaked ladyfinger biscuits and finishing it with a dusting of cocoa powder. It's a 10-minute dessert that everyone goes crazy for!

Course Dessert

Cuisine Italian

Keyword Individual Tiramisu, Mini Tiramisu, Tiramisu Cups, Tiramisu in a Cup, Tiramisu Recipe Without Eggs, Tiramiu in Glass

Prep Time 10

Cook Time 0

Servings servings

Calories 449kcal

Author Faith Gorsky

Equipment

12 ounce glasses see Notes

Ingredients

Mascarpone Mousse:

8 ounces mascarpone at room temperature
1 cup heavy whipping cream cold from the fridge
1/2 cup powdered sugar
1/2 tablespoon pure vanilla extract
1/4 teaspoon almond extract or hazelnut extract (optional)

Other:

2/3 cup cooled espresso or double-strength brewed coffee
2 tablespoons brandy or marsala wine, rum, hazelnut liqueur, almond liqueur, or coffee liqueur (optional; or you can use more espresso)
12 ladyfingers each broken in half
2 teaspoons unsweetened cocoa powder for topping
2 teaspoons dark chocolate curls or shaved dark chocolate (optional)

US Customary - Metric

Instructions

Add all ingredients for the mascarpone mousse to a large bowl. Use a handheld electric mixer to beat until smooth and creamy. Be careful not to over-mix or it’ll curdle.
Add the cooled espresso and brandy to a shallow bowl, and stir to mix.
To make each tiramisu cup, spread a bit of cream in the bottom of a 12-ounce glass. Dip 2 ladyfinger halves in the espresso mixture so they’re saturated, but not fully soaked (1 to 2 seconds per side is good; don't soak them or they'll leak out coffee). Place the dipped ladyfingers on top of the cream in the glass. Repeat with 1 more layer of cream, then 1 more layer of ladyfingers, and end with 1 more layer of cream. Repeat this process with 5 more individual glasses so you get 6 servings.
Sift the unsweetened cocoa powder on top, and sprinkle on the shaved dark chocolate.
If you have the time, let the tiramisu set for 10 minutes in the fridge (or up to 4 days) before serving.

Notes

Storage: Once these are made, cover them with plastic wrap and store in the fridge for up to 4 days. You can also freeze tiramisu cups for up to 3 months; thaw before eating, or serve them frozen for an ice cream-like treat.
Ladyfingers Substitutions: You can use sponge cake, pound cake, Nilla wafers, shortbread cookies, Biscoff cookies, or even graham crackers instead of ladyfingers in this recipe. Just note that whatever you go with will impact the overall flavor.
What Size Glasses to Use: Here I used 12 ounce glasses for serving; these tiramisu cups aren't miniature, and I wouldn't consider them dessert shooters. It's essentially just a regular-sized pre-portioned dessert. But you can make this to suit your needs; assemble them (like a parfait) in any size glasses you want!

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