Name: Tiramisu Cups Recipe
Prep time: 15 min
Total time: PT-491239H16M53S
Cuisine: Italian
Ingredients: ¾ cup (180 mls) brewed espresso coffee, cooled (you may need a little more); 2 tablespoons (30 mls) sweet marsala wine; 1 cup (240 mls) heavy cream (whipping cream); 1 teaspoon instant espresso powder; 1 teaspoon vanilla extract; ½ cup (60 grams) powdered sugar (icing sugar); 1 cup (250 grams) mascarpone cheese; 12 savoiardi cookies (Italian ladyfingers); Cocoa powder, for dusting before serving

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Introduction

Tiramisu Cups are a delightful twist on the classic Italian dessert, perfect for individual servings. Layers of coffee-soaked ladyfingers and creamy mascarpone come together for a rich, indulgent treat that’s easy to assemble and sure to impress.

The image shows a clear glass filled with three layers: the bottom layer is light brown ladyfinger biscuits soaked in coffee, the middle layer is smooth and creamy off-white mascarpone cheese, and the top layer is a fluffy whipped cream dusted generously with dark brown cocoa powder. The glass is placed on a light wooden board on top of a white marbled surface with scattered coffee beans and more cocoa powder nearby. In the background, another similar glass of the dessert is softly focused. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (180 mls) brewed espresso coffee, cooled (you may need a little more)
2 tablespoons (30 mls) sweet marsala wine
1 cup (240 mls) heavy cream (whipping cream)
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
½ cup (60 grams) powdered sugar (icing sugar)
1 cup (250 grams) mascarpone cheese
12 savoiardi cookies (Italian ladyfingers)
Cocoa powder, for dusting before serving

Instructions

Step 1: Combine the cooled espresso coffee with the sweet marsala wine in a shallow dish to create the coffee dip.
Step 2: In a medium bowl, use an electric mixer to whip the heavy cream with powdered sugar and instant espresso powder until very soft peaks form.
Step 3: In a small bowl, stir together the mascarpone cheese and vanilla extract until smooth.
Step 4: Gently fold the mascarpone mixture into the whipped cream and continue whisking until firm peaks form. Be careful not to overbeat.
Step 5: Cut the savoiardi cookies in half and quickly dip them into the coffee mixture.
Step 6: Layer two dipped halves at the bottom of each serving glass, then top with about two heaped tablespoons of the mascarpone cream.
Step 7: Repeat the layering with another set of dipped savoiardi halves and mascarpone cream, creating two layers of each in every glass.
Step 8: Cover the glasses with plastic wrap and refrigerate for at least 2 hours to allow the dessert to set.
Step 9: Before serving, dust the tops generously with sieved cocoa powder.

Tips & Variations

Use strong brewed espresso or cold brew for a richer coffee flavor in the dip.
If you prefer, substitute sweet marsala with coffee liqueur or omit alcohol altogether for a kid-friendly version.
Be careful not to over-soak the savoiardi to keep them from becoming soggy.
For extra texture, add a sprinkle of dark chocolate shavings on top along with cocoa powder.

Storage

Store the assembled tiramisu cups covered in the refrigerator for up to 2 days. The flavors intensify as they rest, but the cookies may become softer if left too long. Enjoy chilled and do not freeze, as this can affect texture.

How to Serve

A clear glass cup holds a three-layer dessert sitting on a light wooden board with scattered coffee beans around. The bottom layer is dark brown soaked ladyfinger biscuits, soft and slightly textured. The middle layer is thick, creamy, and off-white, with a smooth texture. The top layer is a generous swirl of light cream dusted heavily with dark brown cocoa powder, adding a rough texture on top. In the background, there are more glass cups with the same dessert, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu cups ahead of time?

Yes, it’s best to prepare them at least 2 hours ahead to allow the flavors to meld and the dessert to set properly in the refrigerator.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with a mixture of cream cheese and heavy cream, but the texture and flavor will be slightly different from the traditional recipe.