Individual Mini Tiramisu Cups

Classic tiramisu is one of Italy's most iconic desserts. It's made with layers of espresso-soaked ladyfingers, a light mascarpone filling, and a dusting of cocoa powder. While the traditional version is assembled in one large dish, I almost always make it in individual cups when I'm serving guests. Each person gets their own perfectly layered dessert, and there's no slicing or scooping to worry about.

These mini tiramisu cups are just as elegant as classic tiramisu but much easier to serve for holidays, dinner parties, showers, or date nights at home. You can assemble them in small glass dessert cups, mason jars, or even disposable cups if you're bringing dessert to a gathering. Best of all, they're made ahead, giving the flavors time to meld while freeing you up to enjoy your guests instead of worrying about dessert at the last minute.

Ingredients You'll Need

One of the things I love about tiramisu is that it relies on just a handful of simple ingredients. Because there are so few, each one plays an important role in creating the classic flavor and texture.

Mascarpone - this rich, buttery Italian cheese is similar to cream cheese but much milder and creamier. I use an eggless mascarpone filling in this recipe, so you still get the light, airy texture of traditional tiramisu without using raw eggs. I like to let the mascarpone sit at room temperature for about 20-30 minutes before mixing. It blends much more smoothly into the whipped cream and helps prevent lumps.

Ladyfingers - These crisp Italian sponge cookies are usually stocked at most grocery stores these days. They soften after being dipped in the espresso mixture and meld into the cream mixture. Depending on the size of your dessert cups, you'll likely need to break them into halves or thirds so they fit neatly into each layer.

Espresso - Strong brewed espresso gives tiramisu its signature coffee flavor. Let it cool completely before dipping the ladyfingers so they don't become overly soft.

Rum - I almost always add a splash because it gives the dessert a little more depth, but you can easily leave it out if you prefer.

Substitutions and Variations

Skip the alcohol - Simply leave out the rum for an alcohol-free version. The espresso still provides plenty of classic tiramisu flavor.

Try a different liqueur - Instead of rum, use Kahlúa, Irish cream, amaretto, or Sambuca for a slightly different twist on the traditional recipe.

Make them for a crowd - One of my favorite things about this recipe is how easy it is to scale up for parties. Double or triple the recipe and assemble the tiramisu in small shooter glasses for an elegant bite-sized dessert. They're perfect for holidays, showers, and dinner parties, and guests always love having their own perfectly portioned dessert.

Change the serving cups - I usually use small glass dessert cups, but mason jars, stemless wine glasses, or clear disposable cups all work well depending on the occasion.

How to Make Mini Tiramisu Cups

Make the mascarpone filling - In a large mixing bowl, beat the heavy whipping cream, sugar, and vanilla extract until stiff peaks form. When you lift the beaters, the whipped cream should stand straight up without folding over. Add the softened mascarpone and mix just until combined. Overmixing deflates the whipped cream, so stop as soon as everything is smooth.

Prepare the coffee mixture - In a shallow bowl, stir together the cooled espresso and rum. Break the ladyfingers into halves or thirds, depending on the size of your dessert cups.

Assemble the first layer - Working one at a time, quickly dip each ladyfinger into the espresso mixture. A quick dip is all they need-if they're soaked too long, they'll become mushy. Place two pieces in the bottom of each cup, then divide half of the mascarpone mixture evenly among the cups.

Finish the layers - Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone mixture. Smooth the tops with the back of a spoon before dusting with cocoa powder.

Chill and serve - Dust each tiramisu cup with cocoa powder, then refrigerate for at least 2 hours, though overnight is even better. Chilling gives the ladyfingers time to soften and allows the flavors to meld for the best texture and flavor.

Make ahead & Storage

One of my favorite things about these mini tiramisu cups is that they're even better when made ahead. Assemble the cups up to 24 hours in advance, cover them tightly with plastic wrap, and refrigerate until you're ready to serve. The extra chilling time allows the ladyfingers to soften and the flavors to meld together.

Leftover tiramisu cups can be stored covered in the refrigerator for up to 3 days.

More Italian dessert recipes

If you're anything like me, no Italian meal feels complete without dessert. Here are a few more of my favorite Italian-inspired desserts to try next.

• Italian Blueberry Crostata
• Fluffy Italian Zeppole
• Easy Lemon Ricotta Cake
• Italian Lemon Sorbet