I’ve been making Tiramisu Cups for years as a quick, elegant dessert that still tastes like the classic tiramisu I grew up with. They’re easy to portion, great for parties, and let you control richness and caffeine per cup. If you want a larger-format reference while reading, check this classic Italian tiramisu recipe that inspired my cup approach.
Why Make This Recipe
- Single-serve presentation: perfect for parties, picnics, or make-ahead dinners without slicing a cake.
- Big flavor, small fuss: you get layered espresso, mascarpone cream, and cocoa in every spoonful.
- Time-smart: assembly is quick and chilling does the rest — ideal for busy weeknights or entertaining.
- Flexible nutrition: you can control portion size and sugar, and substitute lighter dairy if desired.
- Personal note: I love these because they always impress guests while being forgiving — layers hide small mistakes.
Recipe Overview
- Prep time: 25 minutes active
- Chill time: minimum 4 hours (best overnight)
- Total time: about 4 hours 25 minutes (overnight preferred)
- Servings: 6 cups (4–6 oz / 120–180 ml each)
- Difficulty: Easy–Medium (some technique when tempering eggs or making zabaglione)
- Method: Make a zabaglione-style or cooked egg yolk mascarpone cream, dip ladyfingers in espresso, layer in small cups, and chill until set.
My Experience Making This Recipe
I tested this version several times, adjusting soak time for ladyfingers and the cream consistency for piping. The biggest discovery was that a slightly thicker cream (folded mascarpone and softly whipped cream) holds up better in cups than a runnier filling. Chilling overnight makes the flavors meld and the texture silkier.
How to Make Tiramisu Cups
Start by making a safe zabaglione: whisk egg yolks and sugar over a simmering water bath until the mixture reaches about 160°F (71°C) and thickens into ribbons. Cool slightly, then beat in room-temperature mascarpone until smooth. Whip heavy cream to soft peaks and gently fold into the mascarpone mixture to keep it airy. Quickly dip ladyfingers (0.5–1 second per side) in espresso mixed with a tablespoon of coffee liqueur or water, then layer cookie and cream in 4–6 oz cups. Finish with unsweetened cocoa powder and chill at least 4 hours.
Expert Tips for Success
- Temper eggs safely: heat egg yolk and sugar over a double boiler to 160°F (71°C) while whisking constantly to pasteurize and avoid raw egg texture.
- Control soak time: dip ladyfingers briefly — they should be moist but not soggy; adjust to 0.5–1 second per side depending on cookie density.
- Whip to the right stage: heavy cream should reach soft peaks (hold shape but still glossy) before folding; over-whipping makes the filling grainy.
- Use room-temperature mascarpone: it blends smoothly and avoids lumps; if cold, whisk a few extra seconds to loosen.
- Cup choices matter: choose 4–6 oz glass or food-safe plastic cups for clean layering — for disposable options, see best practices for using foil cups for creme brulee if you prefer throwaway containers.
How to Serve Tiramisu Cups
- Serve chilled straight from the fridge; dust with cocoa just before serving to keep the top dry and presentable.
- Garnish with chocolate shavings, toasted hazelnuts, or a single ladyfinger for contrast.
- For brunch-friendly pairing, offer fresh berries and lightly sweetened whipped cream on the side.
- For savory-sweet party menus, present these alongside small bites like cheesy taco cups snack bake to contrast flavors.
Storage and Reheating Guide
- Refrigerate: store assembled cups in an airtight container or cover with plastic wrap for up to 3 days. Best texture is within 24–48 hours.
- Freezing: you can freeze without cocoa dusting for up to 1 month; thaw overnight in the refrigerator and sift cocoa before serving.
- Reheating: tiramisu cups are meant to be served cold; do not microwave. If you prefer a slightly softer filling, let sit at room temperature for 10–15 minutes before serving.
Recipe Variations
- Biscoff twist: swap ladyfingers for crushed Biscoff cookies or use a Biscoff tiramisu twist for caramelized spice flavor.
- Gluten-free: replace ladyfingers with gluten-free sponge cookies and confirm all packaged ingredients are GF-certified.
- Lighter dairy: use part-skim ricotta whisked smooth with mascarpone to reduce richness while keeping creaminess.
- Breakfast-flavored: layer with cinnamon streusel or a maple cream and take inspiration from cinnamon roll apple pie cups for a morning-friendly dessert cup.
Nutritional Highlights
- Portion control: single-serve cups help manage calories and sugar per serving.
- Protein and calcium: mascarpone and cream deliver dairy-based calcium and some protein, but this is still a dessert high in fat.
- Allergens: contains eggs and dairy; ladyfingers typically contain wheat (gluten). Adjust for allergies with pasteurized eggs, dairy alternatives, or gluten-free cookies.
Troubleshooting Common Issues
- Filling too runny: ensure your zabaglione is cooked to temperature and your cream is whipped to soft peaks before folding. Chill to let it set.
- Ladyfingers soggy: dip for less time; use a firmer cookie or reduce espresso strength. Use quick dips rather than soaking.
- Grainy mascarpone: bring mascarpone to room temperature and gently beat at low speed; overbeating can separate fats.
Frequently Asked Questions
Q: Can I make the mascarpone cream without raw eggs?
A: Yes — make a cooked zabaglione by heating egg yolks and sugar to 160°F (71°C) over a double boiler, then cool slightly and whisk in mascarpone. Alternatively, use pasteurized eggs or a stabilized whipped cream-mascarpone mix (no eggs) for an egg-free texture.
Q: How long can I assemble ahead of time?
A: Assemble up to 24 hours before serving for optimal texture, though they keep up to 3 days refrigerated. Overnight chilling (8–12 hours) gives the best flavor meld and texture.
Q: Can I use instant espresso instead of brewed coffee?
A: Yes — dissolve 1–2 teaspoons instant espresso in 1 cup hot water for a concentrated soak. Adjust strength to taste and add a tablespoon of coffee liqueur or water if you want less alcohol.
Q: Why did my cream separate or become grainy?
A: Overbeating mascarpone or whipping cream too far can cause separation. Fold gently and stop whipping cream at soft peaks. If separation occurs, chill the bowl and try to gently re-emulsify with a small spatula.
Conclusion
For another simple cup-style tiramisu to compare techniques and presentation, see Easy Italian Tiramisu Cups – Marcellina In Cucina.
Tiramisu Cups
- Total Time: 265 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Elegant single-serve Tiramisu Cups featuring layers of espresso, mascarpone cream, and cocoa, perfect for parties and make-ahead desserts.
Ingredients
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup mascarpone cheese, room temperature
- 1 cup heavy cream
- 1 cup brewed espresso
- 1 tablespoon coffee liqueur or water
- 24 ladyfingers
- Unsweetened cocoa powder for dusting
Instructions
- Whisk egg yolks and sugar over a simmering water bath until mixture reaches 160°F (71°C) and thickens into ribbons.
- Cool slightly, then beat in mascarpone until smooth.
- Whip heavy cream to soft peaks and gently fold into the mascarpone mixture.
- Dip ladyfingers quickly in espresso and layer in cups with cream mixture.
- Finish with cocoa powder and chill for at least 4 hours, preferably overnight.
Notes
For best results, temper eggs safely and use room-temperature mascarpone to avoid lumps.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 22g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg