Easy Tiramisu Cups
No-bake coffee dessert cups layered with mascarpone cream and ladyfingers, dusted with cocoa.
- Measurements grams + cups
- Cuisine Italian-inspired
Why You'll Like This Recipe
- No raw egg, no zabaglione over a bain-marie. The cream is mascarpone folded into whipped cream, which is far more forgiving.
- Individual cups mean no slicing a soft dessert and no collapsed portions.
- It has to chill for four hours, so it is made the day before by necessity rather than by planning.
Recipe
Easy Tiramisu Cups
No-bake coffee cups with mascarpone cream and cocoa.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
For the cream
To assemble
Instructions
- Step 1. Whip the heavy cream to soft peaks and set aside.
- Step 2. Beat the mascarpone with the powdered sugar and vanilla just until smooth. Stop as soon as it comes together.
- Step 3. Fold the whipped cream into the mascarpone in two additions, keeping as much air as possible.
- Step 4. Stir the granulated sugar into the cooled coffee.
- Step 5. Dip ladyfinger pieces briefly in the coffee — one second a side — and lay a layer in the base of six small glasses.
- Step 6. Spoon over mascarpone cream, then repeat the cookie and cream layers.
- Step 7. Cover and chill for at least 4 hours, or overnight.
- Step 8. Dust generously with cocoa through a fine sieve just before serving.
Notes
- Dip fast. One second a side is genuinely enough — a ladyfinger is a sponge and absorbs far more than it looks like it does. Over-dipped cookies turn to sludge.
- Beat the mascarpone on low and stop the moment it is smooth. Overbeating is the single most common way this recipe fails.
- Fold, do not stir. The air in the whipped cream is what gives the layers their lightness.
- Dust the cocoa at the last minute. Applied early it absorbs moisture and turns from a fine dark powder into damp brown patches.
Easy Tiramisu Cups — Simple Table Recipes · https://simpletablerecipes.com/recipes/easy-tiramisu-cups/
Ingredient Notes
- Mascarpone
- Beat it as little as possible. Mascarpone is high in fat and splits into a grainy, curdled mess if overworked, and there is no way back from that.
- Heavy cream
- Whipped separately and folded in. This replaces the whipped egg white and zabaglione of a traditional tiramisu, which is what makes this version no-cook.
- Coffee
- Strong and completely cool. Warm coffee melts the cream on contact, and weak coffee gives a pale, milky-tasting dessert.
- Ladyfingers
- The dry, crisp Italian savoiardi rather than the soft sponge kind. Soft ones are already saturated and disintegrate the moment they touch coffee.
Equipment
- Two mixing bowls
- Electric mixer or whisk
- Six small glasses
- Fine sieve for dusting
Substitutions
- Mascarpone
- Full fat cream cheese works and gives a tangier, slightly firmer result. It is not the same thing, but it is the closest widely available option.
- Ladyfingers
- Sponge fingers, plain shortbread or slices of pound cake all work. Anything soft needs a much shorter dip or none at all.
- Coffee
- Strong decaf works exactly the same way. For a version without coffee, use strong hot chocolate cooled, though it becomes a different dessert.
Storage & Freezing
Storing: Cover and refrigerate for up to 3 days. The layers soften and merge over time, which most people consider an improvement by day two.
Freezing: Freeze, covered, for up to 1 month. Thaw in the fridge overnight. The texture becomes slightly denser but holds together well.
Frequently Asked Questions
Why did my mascarpone cream turn grainy?
It was overbeaten. Mascarpone splits quickly under a mixer. Beat on low just until smooth, and fold the whipped cream in by hand rather than machine.
Why are my ladyfingers soggy?
They were dipped too long. One second a side. They keep absorbing coffee after they leave the bowl and soften further over the four hour chill.
Is there raw egg in this?
No. Traditional tiramisu uses raw or barely cooked egg in a zabaglione. This version uses whipped cream folded into mascarpone instead, which avoids the question entirely.
Can I make it alcoholic?
Yes. A tablespoon or two of marsala, dark rum or coffee liqueur stirred into the coffee is traditional. Do not add more than that or the cookies will not hold.
Can I make one large tiramisu instead?
Yes. Layer into a 20 x 20 cm / 8 x 8 inch dish and chill for at least 6 hours, ideally overnight. It needs longer to set at that depth.
How far ahead can I make it?
Up to two days, and it improves overnight. Hold back the cocoa dusting until just before serving.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
