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These mini tiramisu cups are a simple and easy no bake dessert. Espresso and rum soaked ladyfingers are layered with an eggless mascarpone cream and finished off with a light dusting of cocoa powder.
Classic tiramisu is an Italian dessert made with ladyfinger biscuits that are soaked in espresso and rum or coffee liqueur. These biscuits are then layered with a rich mascarpone cheese mixture. It has a light, airy texture that is subtly sweet with a mild coffee flavor and hint of chocolate.
I love making this classic Italian dessert into individual tiramisu cups. It's not only a fun presentation but also makes for easy serving and eating. This easy no-bake dessert can be made in glass cups, mason jars or even small disposable glasses.
These easy tiramisu cups would be the perfect dessert served with air fryer calamari, creamy sundried tomato pasta and Italian cheese bread.
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☕ Ingredient notes
- Mascarpone - Mascarpone is soft buttery Italian cheese that is similar to cream cheese. It is whipped with sweetened cream to create a rich, yet airy layer to these mini tiramisu cups. A traditional tiramisu recipe is made with eggs or egg yolks, however this version is egg free.
- Lady Fingers - Lady fingers are a light and crisp sponge cookie that gets its name because they are shaped like a finger. They are soaked in an espresso and rum mixture that perfectly pairs with the sweet mascarpone cream. Depending on the size of cup that you use, they should be broken in half or thirds to easily fit in the bottom of the cup.
📋 Substitutions and variations
- No Alcohol - Omit the spiced or dark rum in the espresso mixture for an alcohol free tiramisu.
- Flavors - Slightly adjust the flavor by switching the rum out for irish cream, kahlua, sambucca or amaretto.
- For a Crowd - The recipe can be doubled or tripled to serve a crowd. Break the ladyfingers into smaller pieces and layer them in shooter glasses to be served with mini spoons for a more bite sized dessert. This recipe will make four portions when served in an 6-8 ounce glasses or approximately 8-12 portions when served in 2-3 ounce shooter glasses.
🥣 Step by step instructions
First, in a large bowl, beat the heavy whipping cream with the sugar and vanilla extract using a hand mixer to stiff peaks. Add the softened mascarpone cheese and mix until just combined.
In a separate bowl, combine the espresso or strong coffee with the rum and set aside. Break the ladyfinger cookies in half and set aside.
Next, quickly dip the lady finger biscuits in the espresso coffee mixture and place two pieces at the bottom of each cup. Evenly divide half of the mascarpone mixture into the cups. Then top with another layer of ladyfingers and then the remaining mascarpone cream.
Dust the tops of the last layer of cream lightly with the unsweetened cocoa powder and chill for at 1-2 hours or overnight for best results.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Make sure to whip the cream to stiff peaks. This means that when you hold the beater up, the cream will stick straight up in the air and not fall over.
- Bring the mascarpone cheese to room temperature so it will easily mix into the whipped cream.
- Don't over mix the mascarpone and whipped cream mixture so you don't lose all of the air that was whipped into the cream.
- Dip the ladyfingers quickly into the espresso mixture so they soak up the liquid, but don't fall apart and become mushy. This will make for a soggy tiramisu.
- Make sure to chill this delicious dessert for at least 1-2 hours or overnight for best results. This will help the flavors to meld together and to allow the dessert to set up properly.
⏲️ Make ahead and storage instructions
These mini tiramisu cups can be made 24 hours ahead of time and then stored covered in plastic wrap in the refrigerator. Leftover individual cups will keep for approximately 3 days when stored in the refrigerator.
🥧 More dessert recipes
If you loved this recipe for mini tiramisu cups, check out these other dessert recipes that I know you will love too!
- Italian Blueberry Crostata
- Mini Lemon Cheesecakes with Mascarpone
- Traditional Blackberry Crumble
- Easy Lemon Ricotta Cake
Recipe
Mini Tiramisu Cups
Video
Ingredients
- ¾ cup heavy whipping cream
- 2 Tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 4 ounces mascarpone cheese, room temperature
- 6 ounces espresso or strongly brewed coffee, cooled
- 1 ounce spiced rum
- 8 each ladyfingers
- 1 Tablespoon cocoa powder, for dusting
Instructions
- In a mixing bowl, combine the heavy cream, sugar and vanilla extract. Beat with a hand mixer on medium speed to stiff peaks, approximately 2-3 minutes. Add softened mascarpone and mix until just combined.
- In a small bowl, mix together the espresso with the rum and set aside.
- Break the ladyfingers into half to be able to fit at the bottom of a 6-8 ounce glass and set aside.
- Dip two pieces of ladyfingers quickly into the espresso mixture and place them at the bottom one of the glasses. Repeat with the remaining three glasses.
- Evenly divide half of the mascarpone cream into each of the cups on top of the ladyfingers. This should be approximately ¼ cup of cream per cup.
- Top the cream with the remaining ladyfingers and then with the remaining cream so there are two layers in each glass.
- Dust the tops of the mini tiramisu cups lightly with cocoa powder and chill in the refrigerator for 1-2 hours or overnight for best results.
Notes
- Whip the cream to stiff peaks so that it sticks straight up in the air when the beater is held up.
- Bring the mascarpone cheese to room temperature so it will easily mix into the whipped cream.
- Don't over mix the mascarpone and whipped cream mixture so the air bubbles don't deflate.
- Depending on the size of the glasses used, the ladyfingers may need to be broken in halves or thirds. Make sure to dip them quickly in the mixture so they soak up the liquid, but don't fall apart and become mushy.
- Chill the cups for at least 1-2 hours or overnight for best results so the flavors to meld together and to allow the dessert to set up.
Substitutions and Variations
- No Alcohol - Omit the rum in the espresso mixture for an alcohol free version.
- Flavors - Slightly adjust the flavor by substituting the rum for irish cream, kahlua, sambucca or amaretto.
- For a Crowd - Double or triple the recipe to serve a crowd. Break the ladyfingers into smaller pieces and layer them in shooter glasses to be served with mini spoons for a more bite sized dessert. This recipe will make four portions when served in an 6-8 ounce glasses or approximately 8-12 portions when served in 2-3 ounce shooter glasses.
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