Elegant Easy Tiramisu Cups.

There is a refined simplicity to tiramisu that makes it one of the most beloved desserts in the world. Traditionally, it is a labor-intensive affair involving tempered egg yolks, whipped egg whites, and a large dish that requires careful slicing. However, when you’re hosting a dinner party or simply want a sophisticated treat without the stress of a structural collapse, Tiramisu Cups are the perfect solution.

By serving this classic Italian dessert in individual glasses, you bypass the need for heavy stabilizers or gelatin.¹ You get all the essential elements—the coffee-soaked ladyfingers, the velvety mascarpone cream, and the bitter cocoa finish—but in a format that feels intimate and modern. It’s a no-bake recipe that relies on the quality of your espresso and the richness of your cream, making it a reliable staple for any home cook looking to impress with minimal effort.²+1

Ingredients

To achieve that authentic, cloud-like texture, ensure your mascarpone is slightly softened, but your heavy cream is ice-cold.

Mascarpone Cheese: 8 oz (1 cup).³ Use a high-quality Italian brand if possible for the smoothest mouthfeel.
Heavy Whipping Cream: 1 cup, cold.⁴
Granulated Sugar: 1/2 cup.
Vanilla Extract: 1 teaspoon.⁵
Strong Espresso or Dark Coffee: 1 cup, cooled to room temperature.
Ladyfinger Cookies (Savoiardi): 10–12 cookies.⁶ Look for the crisp, dry variety rather than the soft, cake-like ones.
Unsweetened Cocoa Powder: 2 tablespoons, for dusting.⁷
Optional: 2 tablespoons of Coffee Liqueur (like Kahlúa) or Marsala wine for the coffee soak.
Dark Chocolate: A small block for shaving on top (optional).⁸

Instructions

Prepare the Coffee Soak

Start by brewing your espresso or very strong coffee. Pour it into a shallow bowl and let it cool completely. If you are using liqueur, stir it in now. Using cold coffee is vital; if the coffee is hot, the ladyfingers will turn to mush instantly, ruining the layered effect of the cups.⁹

Whip the Mascarpone Cream

In a large mixing bowl, combine the mascarpone cheese, sugar, and vanilla extract. Use a hand mixer on medium speed to blend until the mixture is smooth and the sugar has started to dissolve. In a separate chilled bowl, whip the heavy cream until it reaches stiff peaks. Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Aim for a light, airy consistency—be careful not to over-mix or the fat will separate.

Assemble the First Layer

Take your ladyfingers and break them into pieces that fit comfortably into the bottom of your serving glasses or glass jars. Quickly dip each piece into the coffee. You only need about one second per side; the cookies are like sponges and will continue to soften as the dessert rests. Place a layer of soaked cookies at the bottom of each cup.

Layer the Cream

Spoon (or pipe using a plastic bag with the corner cut off) a generous layer of the mascarpone cream over the cookies. Smooth the top slightly with the back of a spoon.

Repeat and Finish

Add a second layer of coffee-soaked ladyfingers, followed by a final layer of the mascarpone cream. Fill the cups nearly to the top. Use a fine-mesh sieve to dust a thick layer of cocoa powder over the cream. The bitterness of the cocoa is what balances the sweetness of the cheese, so don’t be afraid to be generous.

The Chilling Phase

Tiramisu needs time for the flavors to marry and for the cookies to reach that perfect, cake-like texture.¹⁰ Place the cups in the refrigerator for at least 4 hours, though 12 to 24 hours is even better.¹¹+1

Flavor and Texture Notes

These cups offer a masterclass in balance. The first thing you hit is the dry, earthy bitterness of the cocoa powder, followed immediately by the cool, silky sweetness of the mascarpone. As you dig deeper, you find the ladyfingers, which have transformed from brittle biscuits into moist, coffee-infused sponges.

The flavor isn’t overtly sugary; instead, it’s dominated by the bold, roasted notes of the espresso and the lactic tang of the Italian cheese. Because we use whipped cream, the texture is lighter and more mousse-like than a traditional sliced tiramisu, making it the perfect follow-up to a heavy meal.

Tips and Variations

The “No-Egg” Advantage: Traditional tiramisu uses raw egg yolks. This version is safer for kids, pregnant women, and the elderly, and it has a cleaner, more vanilla-forward flavor.
Citrus Twist: Add the zest of half an orange to the mascarpone mixture for a bright, floral note that pairs beautifully with dark coffee.
Fruit Tiramisu: If you aren’t a fan of coffee, dip the ladyfingers in a mixture of orange juice and sugar, and layer with fresh berries instead of cocoa powder.
Chocolate Shavings: For an extra touch of luxury, use a vegetable peeler to create curls of dark chocolate to sprinkle over the cocoa powder just before serving.¹²

Storage and Make-Ahead

Tiramisu is one of the few desserts that is actually better on the second day.¹³

Refrigeration: Keep the cups covered with plastic wrap in the fridge for up to 3 days.¹⁴ The cocoa powder may dampen over time; if it looks “wet,” simply give it a fresh dust of cocoa right before serving.
Freezing: You can freeze these cups, though the texture of the mascarpone may change slightly upon thawing.¹⁵ If freezing, wrap them very tightly and store for up to 2 weeks. Thaw in the fridge for 4 hours before eating.

Serving Suggestions

Glassware Matters: Use clear glass tumblers, wine glasses, or even small mason jars. Part of the appeal of tiramisu is seeing the distinct layers of white cream and dark cookies.
With Biscotti: Serve each cup with a long almond biscotto tucked into the side for an extra bit of crunch.
After-Dinner Pairing: Pair these with a small glass of Vin Santo or a nutty Amaretto to lean into the Italian theme.

FAQ

Can I use cream cheese instead of mascarpone?

Mascarpone is much milder and creamier than American cream cheese, which is quite tangy. If you must substitute, use 8 oz of cream cheese mixed with 1 tablespoon of heavy cream and a teaspoon of lemon juice, but the flavor will be noticeably different.

Why is my tiramisu watery?

This usually happens if the ladyfingers were soaked for too long. A quick “in-and-out” dip is all they need. It can also happen if the mascarpone mixture was over-beaten, causing the fat to break down.

What are ladyfingers?

Ladyfingers (Savoiardi) are dry, finger-shaped sponge cookies.16 You can find them in the bakery or cookie aisle of most grocery stores. If you can’t find them, you can use slices of pound cake that have been toasted in the oven until dry.

Do I have to use espresso?

You can use very strong brewed coffee or even instant espresso powder mixed with water.17 The goal is a concentrated coffee flavor that can stand up to the cream and cheese.

Conclusion

Tiramisu Cups take one of the world’s most elegant desserts and make it approachable for the everyday cook. There is no stress about the “perfect slice” or the “perfect set”—just simple layers of high-quality ingredients that come together to create something much greater than the sum of their parts. It is a dessert that encourages lingering at the table, savoring the coffee-soaked layers and the quiet joy of a well-made meal.