Individual Tiramisu Cups

Tiramisu cups on a platter. One has a bite removed sitting on a spoon.

5 from 3 votes

Individual Tiramisu Cups

These single-serving, individual tiramisu cups are the perfect, easy, no bake dessert to make your guests feel extra special. Lady fingers are dipped in strong coffee mixed with rum and layered between a fluffy mascarpone mixture in this classic Italian dessert.

Prep Time30

Chill time8

Total Time8 30

Course: Dessert

Cuisine: Italian

Servings:

Calories: 645kcal

Author: Callan Wenner

Equipment

Stand mixer with paddle attachment, or handheld mixer
stemless wine glasses, or glass jars
Small fine mesh sieve
Vegetable peeler

Ingredients

16 oz mascarpone cold
½ cup granulated sugar 100g
4 large egg yolks cold
¼ cup heavy whipping cream 60ml
2 teaspoons vanilla paste or extract
1 cup espresso or strong coffee cold (8 fl oz)
1-2 tablespoons rum or cognac 15-30ml, optional
24 lady fingers one pack
2 tablespoons unsweetened cocoa powder
dark chocolate bar for shaving curls (optional)

Instructions

Add the mascarpone, sugar, egg yolks, heavy cream and vanilla to the stand mixer fitted with the paddle attachment (or use a hand mixer).
16 oz mascarpone, ½ cup granulated sugar , 4 large egg yolks, ¼ cup heavy whipping cream, 2 teaspoons vanilla paste or extract
Beat on medium high speed for 2 minutes until it becomes light and fluffy.
In a shallow bowl, mix together the coffee and alcohol (if using).
1 cup espresso or strong coffee, 1-2 tablespoons rum or cognac
To assemble the tiramisu, break the lady fingers into pieces that fit into your cups or jars.
24 lady fingers
Quickly dip and roll one piece at a time through the coffee mixture, then place into the cups until you have a full bottom layer.
Add a large spoonful of the mascarpone mixture to the first layer of lady fingers and spread to meet the edges.
Repeat two more times with a layer of lady fingers, then mascarpone (for three total layers).
Smooth out the top of the mascarpone as best as possible, then cover each glass with a piece of plastic wrap.
Refrigerate the tiramisu cups for at least 6 hours or overnight.
Right before serving, use a fine mesh sieve to dust cocoa powder on the top layer of each cup.
2 tablespoons unsweetened cocoa powder
Use a vegetable peeler to add chocolate shavings, if desired, then serve.
dark chocolate bar

Notes

Store the individual tiramisu cups covered with plastic wrap in the fridge for one week.

Tips:

Use any size and shape of glass or jar you'd like. Fill them will as few or as many layers as you'd like, as well.
Break up the lady finger pieces as needed to fit into your vessel.
Be sure all of the mascarpone cream layer ingredients are very cold for the best results.
Use a piping bag to add the layers of cream for the easiest assembly.
Wipe off the inside of the glass with a damp paper towel to remove any streaks of cream to make for a very clean appearance.
Wipe off the rim of the glass with a damp paper towel after adding the dusting of cocoa powder.

If you're not comfortable eating raw egg yolks, cook them by adding the sugar and egg yolks to a bowl over a Bain Marie (pot filled with 1-2 inches of water and a bowl placed on top of the pot) on medium-high heat and whisk continuously for about 5-7 minutes until thickened and hot to the touch.

Nutrition