All the Luscious, Espresso-Soaked Goodness of Classic Italian Tiramisu—Perfectly Portioned Into Individual Cups!
We’ve shared dozens of Italian-inspired pasta dinners over the years, but never a dessert to complete the meal. That changes today with these Creamy-Dreamy Tiramisu Cups—a mini take on the beloved classic!
Tiramisu is one of those desserts that feels so fancy but couldn’t be easier to make. It’s no-bake, requires just a few simple ingredients, and always impresses. But a dessert as iconic as tiramisu always sparks plenty of debate. Raw egg yolks or not? Whipped egg whites or heavy cream? Booze or vanilla?
There are endless ways to make it, but this recipe is how I love it best: extra creamy, laced with strong espresso, and perfectly portioned into individual cups. 😋
I love these tiramisu cups because they’re perfect for intimate pasta nights with friends or smaller families like mine. This recipe lets us enjoy one of our favorite desserts without committing to an entire pan.
And when I polled the PWWB community, you agreed—4 generously sized tiramisu cups is just the right amount of this surprisingly easy dessert. Feel free to make a few extra servings, though, because leftovers only get better the longer they rest.
It’s the perfect finish to Italian dinner—simple, elegant, so delicious, and no sharing required! 😉
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Key Ingredients
Despite its mini servings, this recipe stays true to classic tiramisu with 3 signature layers:
- Ladyfinger cookies soaked in espresso – Store-bought ladyfingers work perfectly here—I love Forno Bonomi and DeLallo. A quick dip in strong coffee or espresso gives tiramisu its signature flavor and keeps the cookies soft and spongey.
- Mascarpone – This soft, spreadable Italian cheese creates a luscious, creamy layer that surrounds the ladyfingers like a pillowy dream.
- Chocolate – A dusting of cocoa powder and bittersweet chocolate shavings tie all the flavors together.
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Stainless Steel Measuring Cups & Spoons
Buy Now →How to Make Individual Tiramisu Cups
Thanks to an extra creamy-dreamy mascarpone filling made with egg yolks (a must-have for thick, luscious texture!), this recipe makes soft, spoonable tiramisu cups—my personal favorite.
Even better, it’s a no-bake dessert that comes together in just 4 easy steps: whip, fold, dunk, and layer.
🥚Prefer not to use raw eggs? ⇢ No worries! You can gently cook the egg yolks by whisking them over a double boiler. Check the Recipe Notes, below, for step-by-step guidance!
👉🏼Make it your own! ⇢ For soft, creamy tiramisu (my favorite!), whip the cream to medium peaks. If you prefer a firmer, sliceable texture, whip to stiff peaks.
🥃Use what’s in your liquor cabinet—or not! ⇢ Traditional Italian tiramisu is made with sweet marsala wine, but Madeira, cognac, and dark rum also work beautifully. I always have a bottle of good-quality brandy on hand, so that’s what I use. For an alcohol-free version, use vanilla extract.
Always Chill Tiramisu!
Letting tiramisu chill in the refrigerator for at least 4 hours allows all of the flavors to meld together into a cohesive, spoonable dessert. Tiramisu cups can also last up to 4 days in the fridge, making them a perfect make-ahead treat!
Serving Suggestions
These individual tiramisu cups are perfect for small families or cozy gatherings. But if you’re hosting a crowd, don’t worry—the recipe scales up easily for larger gatherings!
Mini tiramisu is the sweetest ending to some of our most popular Italian dinners, like Small Batch Lasagna, Bucatini all’Amatriciana, or my Best-Ever Bolognese.
I can’t wait for you to try these Creamy-Dreamy Individual Tiramisu Cups! They’re a surprisingly simple yet irresistible version of this iconic Italian dessert.
If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
Print
Creamy-Dreamy Individual Tiramisu Cups (Serves 4)
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Prep Time: 30 minutes -
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Inactive Chilling Time: 4 – 24 hours -
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Cook Time: 0 minutes -
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Total Time: 24 hours 30 minutes -
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Yield: serves 4 -
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Category: Dessert Recipes -
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Method: No-Bake -
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Cuisine: Italian -
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Diet: Vegetarian
Prep Time:
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Pin RecipeDescription
The iconic Italian dessert, made mini: rich, creamy, and perfectly portioned Individual Tiramisu Cups! Layers of espresso-soaked ladyfingers snuggled into luscious mascarpone cream strike the perfect balance of sweetness with a hint of coffee.
The ultimate easy, no-bake dessert for date nights, dinner parties, or whenever you’re craving a fancy little treat without the fuss!
Ingredients
for the mascarpone cream:
- 8 ounces mascarpone cheese, at room temperature
- 2 egg yolks, cold from the refrigerator
- 3 tablespoons granulated sugar
- pinch kosher salt
- ¾ cup heavy cream, cold from the refrigerator
for tiramisu cups assembly:
- 16 ladyfinger cookies
- ¾ cup freshly brewed strong coffee or 6 shots espresso
- 1 overflowing tablespoon brandy (can substitute sweet marsala wine, dark rum, cognac, etc.)
- 1 tablespoon granulated sugar
- pinch kosher salt
- prepared mascarpone cream
- 1 heaping tablespoon unsweetened cocoa powder
- 1–2ounces bittersweet chocolate
Instructions
- Prepare the mascarpone cream: In a medium mixing bowl, combine the egg yolks, granulated sugar, and salt. Use an electric mixer to whip 1–2 minutes, until the mixture is very pale and thickened to the consistency of honey—it should slowly ribbon off the beaters when lifted. Gently fold the mascarpone cheese into the egg mixture with a spatula until smooth and fully combined. Set aside.
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- Finish the mascarpone cream: In a second mixing bowl, whip the heavy cream with an electric mixer until thickened. For soft and creamy tiramisu, whip to medium peaks; for firmer tiramisu, whip to firm peaks. Gently fold the mascarpone mixture from Step 1 into the whipped cream, being careful not to deflate it. Set aside.
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- Prepare for tiramisu cups assembly: Gather 4 serving glasses (I like using a large coupe or martini glass, though a lowball glass or tumbler works great too) and set aside. If needed, break the ladyfinger cookies to fit the glasses. In a shallow bowl, mix the coffee/espresso, brandy, granulated sugar, and salt until the sugar dissolves. Set the cocoa powder in a fine mesh sieve and prepare the bittersweet chocolate with a microplane grater.
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- Assemble the tiramisu cups: Quickly dip a ladyfinger into the coffee mixture—a fast flip on each side is perfect; over-saturating the ladyfingers leads to soggy tiramisu. Place the dipped ladyfingers in the bottom of a serving glass. Repeat until half the ladyfingers are used across all glasses. Add a generous spoonful (about ¼ cup) of mascarpone cream on top of the ladyfingers, then dust with cocoa powder and sprinkle with grated chocolate. Repeat with a second layer of dipped ladyfingers, mascarpone cream, cocoa powder, and chocolate.
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- Chill: Cover the tiramisu cups with plastic wrap and refrigerate for at least 4 hours. For the best flavor and texture, chill for 12–24 hours.
- Serve the tiramisu cups straight from the refrigerator. If desired, finish a fresh dusting of cocoa powder before serving. Enjoy!
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Notes
- Ladyfinger cookies: You can often find ladyfingers in the international or specialty baking aisle at grocery stores that are well-stocked with Italian ingredients. I like using the Forno Bonomi and DeLallo brands, which I find at my local Italian market and online. If you’re feeling ambitious, homemade ladyfingers are also a fantastic option—here’s a great recipe to try.
- Egg yolks are essential for a rich and lusciously creamy mascarpone filling. If you prefer not to use raw egg yolks, simply whisk the yolk mixture (Step 1) over a double boiler until it reaches 145–150°F.
- Brandy and substitutions: Use your favorite liquor to customize the flavor! Traditional Italian tiramisu is usually made with sweet marsala wine. I always have a bottle of good-quality brandy on hand, so that’s what I typically use. Madeira wine, cognac, and dark rum also work beautifully. For an alcohol-free version, replace the liquor with 1 overflowing teaspoon of good-quality pure vanilla extract.
Storage:
- Tiramisu cups will keep, covered and refrigerated, for up to 3-4 days. In fact, the flavors get better the longer it sits, so it’s an excellent make-ahead dessert!
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