These no-bake tiramisu cups bring together espresso, mascarpone, soft ladyfingers, and a generous finish of cocoa powder. Serving them in individual cups keeps the dessert relaxed, tidy, and ready for a casual dinner or a small gathering.
The key is restraint. Dip the ladyfingers quickly, fold the mascarpone mixture gently, and give the cups enough time to chill. The layers settle into something creamy and unmistakably tiramisu without feeling heavy.
Ingredients
- 1 cup strong espresso or brewed coffee, cooled
- 8 ounces mascarpone, at room temperature
- 1 cup cold heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 18 to 20 crisp ladyfingers
- Unsweetened cocoa powder, for finishing
- 1 tablespoon coffee liqueur, optional
Make the mascarpone cream
Stir the mascarpone in a large bowl until smooth. In a separate bowl, whip the cold heavy cream with the powdered sugar and vanilla until it holds soft peaks. Fold the whipped cream into the mascarpone in two additions, stopping as soon as the mixture is smooth and airy.
Stir the coffee liqueur into the cooled espresso if you are using it. The coffee should be cool before it touches the ladyfingers, otherwise the layers will turn soft too quickly.
Build the cups in layers
Break the ladyfingers into pieces that fit your cups. Dip each piece in the coffee for just a second, then place a layer in the bottom of each cup. Add a spoonful of mascarpone cream, then repeat with another thin layer of dipped ladyfingers and cream.
Finish with cream on top and cover the cups. Refrigerate for at least four hours, or overnight if that is easier. The wait gives the coffee and cream time to come together without losing the distinct layers.
Finish just before serving
Right before serving, dust each cup with cocoa powder. Serve chilled with small spoons. If you are carrying them to a gathering, keep the cups cold in a shallow container and bring the cocoa separately so the top stays neat.
Round out the table
Tiramisu cups feel especially good after a simple meal with fresh flavors. Start with Dolce’s tomato bruschetta or serve them beside a plate of lemon ricotta cookies for guests who like a little variety.
For a dessert moment built around your guest list and setting, explore Dolce’s catering services or get in touch.
Frequently asked questions
How far ahead can I make tiramisu cups?+
Make them up to one day ahead and refrigerate them, covered. Add the final dusting of cocoa powder shortly before serving.
Do tiramisu cups need alcohol?+
No. Espresso or strong coffee gives tiramisu its classic flavor. A splash of coffee liqueur is optional, but the cups are delicious without it.
How do I keep tiramisu cups from getting too soft?+
Dip the ladyfingers quickly rather than soaking them. They will soften as the cups chill, so a quick dip gives the best finished texture.
