Lush layers of mascarpone, espresso-soaked ladyfingers, and pillowy whipped cream make these tiramisu cups a dream. With mascarpone, espresso, and cocoa, they hit all the cozy dessert notes.
If you’re craving something creamy, coffee-infused, and a little bit fancy (but not fussy), these tiramisu cups are about to be your new favorite thing. They’ve got all the goodness of classic tiramisu, just portioned into cute little jars or glasses. Which, let’s be honest, makes them feel about ten times more fun to eat. Each spoonful is soft and creamy, with the tiniest espresso-soaked crunch from the ladyfingers underneath. As for when to enjoy them? They’re laid-back enough for a Tuesday night sweet tooth and still sophisticated for when you’re “hosting.” Or pretending to host. No judgment.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Easy Tiramisu Cups
These little things are creamy, dreamy, and honestly easier to pull off than they look. No oven, no eggs, no drama.
- Ridiculously simple to make: You just whisk, layer, dip, and chill. No baking, no bain-marie, no stress-induced sweating.
- Individual servings = instant charm: Something about desserts in cups just feels fancier, like they belong at a garden party or on a tray from a friendly Italian nonna.
- Light but rich (it’s a paradox, I know): The whipped mascarpone layer feels airy, but it’s got this deep, mellow richness that sneaks up on you.
- Completely make-ahead friendly: These need chill time anyway, which also means you can make them hours ahead or even the night before.
- Adaptable for kids or guests who don’t do coffee or booze: Just skip the marsala wine and swap espresso for decaf or hot chocolate.
Ingredient Notes
Let’s get into what you’ll actually need. There are a few stars in this show, but nothing fussy. You’ll find most of this at a decent grocery store, no scavenger hunt required.
- Espresso: Strong and cooled is what you want. It’s the backbone of that unmistakable tiramisu flavor. If espresso isn’t doable, any strong brewed coffee works too. Just don’t use something flavored—no hazelnut or pumpkin spice, please.
- Marsala wine (optional): Totally optional, but it adds this lovely warmth and depth. Rum or coffee liqueur work too. Skip it if you want these booze-free.
- Heavy cream: This is your fluffy factor. Cold cream whips best, so pull it straight from the fridge when you’re ready.
- Powdered sugar: Helps sweeten the cream without any graininess. Don’t try to swap in granulated—your mixer will not thank you.
- Vanilla extract: Just a splash for subtle sweetness and depth.
- Mascarpone cheese: The heart of tiramisu. Soft, creamy, and way less tangy than cream cheese. Let it come to room temp before using so it blends like a dream.
- Ladyfingers: The crispy kind (called Savoiardi) is best. They soak up the espresso just enough without turning to total mush. Soft ladyfingers? Just… no.
- Cocoa powder: For dusting between layers and on top. Go unsweetened. Trust.
- Dark chocolate (grated or curled): For that final little flourish. Use a Microplane or veggie peeler to get those pretty bits on top.
How To Make This Easy Tiramisu Cups
Ok, aprons on (or not) and let’s do this. You don’t need to be a pastry chef here—just someone willing to layer creamy stuff and dip cookies into coffee. Kind of relaxing, actually.
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Brew and cool the espresso: Let it cool fully so the ladyfingers soften, not dissolve. If using marsala, mix it in once it’s cool. I usually start this step before anything else so it can hang out on the counter.
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Whip the cream + friends: In a cold bowl, beat the heavy cream, powdered sugar, and vanilla. Start low to avoid splatter chaos, then crank it to medium until stiff peaks form. When they lift up and stay put, you’re done.
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Fold in mascarpone: Give the mascarpone a light beat first (this helps prevent clumps), then gently fold it into the whipped cream. Take your time. No one wants to deflate all that fluff.
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Layer one — cream first: Spoon or pipe a bit of that mascarpone goodness into the bottom of your jars or glasses. Doesn’t have to be perfect; this is rustic chic.
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Dip and layer the ladyfingers: Break them in half or thirds, dip briefly into the espresso mixture (just a second or two—like a friendly handshake, not a bath), and lay over the cream. Give the layer a light dusting of cocoa powder or dark chocolate if you like.
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Repeat everything: Another layer of cream, more dipped ladyfingers, maybe another sprinkle of cocoa or chocolate, then finish with cream on top. End with a pretty flourish.
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Wrap and chill: Pop plastic wrap over the tops and refrigerate for at least 3–4 hours. Overnight works, too. The longer it chills, the more luscious it becomes.
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Dress them up before serving: Dust with cocoa powder and top with grated or curled chocolate. That’s your ta-da moment.
Storage Options
So you’ve made a batch. Maybe even ate one standing at the fridge at midnight. No shame. But what about the rest?
In the fridge, these tiramisu cups hold up great for about 3 days. The flavors actually get better by day two, as the espresso really seeps into the ladyfingers and everything melds beautifully. Just keep them tightly wrapped or lidded to prevent fridge funk from taking over.
Freezing, though? Eh… you technically can freeze them, but the texture might suffer a bit. The mascarpone layer can go grainy after thawing. If you absolutely must freeze, do it without the cocoa topping, wrap tightly, and thaw them slowly in the fridge.
Heating? Let’s not. These are meant to stay cool and creamy. If they get too soft after sitting out, pop them back in the fridge for a bit. Boom, crisis averted.
Variations and Substitutions
Want to mix things up? These cups are super forgiving, like the dessert version of your chillest friend. Here are a few fun tweaks:
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Alcohol-free: Just leave out the marsala. You can swap in a teaspoon of vanilla or almond extract with the coffee instead.
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Chocolate twist: Dip the ladyfingers in hot cocoa instead of espresso. It’s perfect for kids or, let’s be honest, grown-ups with a bedtime.
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Flavored mascarpone layer: Add a teeny swirl of Nutella or Biscoff to the mascarpone mixture for an extra add-a-spoon-now upgrade.
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Berry boost: Layer in sliced strawberries or raspberries along with the cream for a fresh-fruity contrast. Like a little Italian summer fling.
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Savory fusion idea (hear me out): If you’re curious about bold mashups, these would pair wildly with something like these bacon basil cornbread muffins at a playful brunch spread. Yes, dessert first.
What to Serve with Easy Tiramisu Cups
These tiramisu cups shine on their own, but if you want to pair them in a full spread or just round out the dinner party feels, here’s what works beautifully:
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A light, comforting main course can balance them out nicely. Something like this stovetop beef stroganoff brings cozy, savory vibes without stealing the dessert’s thunder.
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If you’re feeling summery, a crispy, fresh protein like this pan-seared salmon with a zingy pomegranate reduction would contrast the creamy tiramisu perfectly.
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A latte or espresso shot on the side is classic and doubles the coffee fun. Bonus points if you top it with a little cinnamon or nutmeg.
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For a playful party vibe, serve alongside other grab-and-go desserts like PB banana ice cream sandwiches so folks can sample both ends of the flavor spectrum.
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Something bubbly like prosecco or even sparkling lemonade makes the tiramisu feel extra celebration-worthy—even if it’s just a Tuesday night.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make tiramisu cups ahead of time?
Absolutely. These tiramisu cups are actually better when made ahead, since the flavors deepen as they rest. Just cover and refrigerate them for at least 3 hours, or up to 2 days. They’ll still taste great on day three, so feel free to prep them early and cross dessert off your list.
Can I use whipped topping instead of heavy cream?
You can, but don’t tell your Italian friends. Whipped topping works in a pinch, but it’s sweeter and less rich than freshly whipped cream. If you go this route, skip adding powdered sugar and vanilla, and just fold it directly into the mascarpone. The texture will still be pleasant, just a bit less fancy.
What kind of cups or jars should I use?
Any small cup, jar, or glass about 6 to 8 ounces works great. Think short mason jars, stemless wine glasses, or even little cocktail tumblers. Try to go with clear ones so you can show off those pretty layers (they worked hard!).
What if I don’t have mascarpone?
You can make a quick sub by blending cream cheese with a bit of heavy cream and a touch of sour cream. It’s not exactly the same, but it gets you in the neighborhood. Use equal amounts and beat it well to soften the tang. The texture will be slightly firmer and a bit more zingy, but still totally delicious.
Easy Tiramisu Cups
Ingredients
Espresso Mixture
- 1 1/4 cups (300 ml) brewed espresso or strong coffee cooled
- 2 tbsp (30 ml) marsala wine optional, or substitute rum/coffee liqueur
Cream Layer
- 1 cup (240 ml) heavy cream cold
- 1/2 cup (60 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 8 oz (225 g) mascarpone cheese softened to room temperature
Assembly
- 18-24 crispy ladyfingers (Savoiardi) broken to fit cups if needed
- unsweetened cocoa powder for dusting
- dark chocolate grated or curled, for garnish (optional)
Equipment
- Hand mixer or stand mixer
- Mixing bowls
- Spatula
- 6-8oz Cups or Jars
Instructions
- Brew and cool espresso. Prepare 1 1/4 cups of strong espresso or coffee and let cool completely. Stir in the marsala, rum, or liqueur (if using) and set aside.
- Whip cream with sugar and vanilla. In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on low, then medium-high, until stiff peaks form.
- Beat and fold in mascarpone. In a separate bowl, gently beat the mascarpone until smooth, then fold it into the whipped cream until just combined and creamy.
- Layer cream. Spoon or pipe a small layer of mascarpone cream into the bottom of each cup or jar.
- Dip and layer ladyfingers. Briefly dip ladyfingers into the espresso mixture for 1-2 seconds (do not soak), break if needed, and arrange in a single layer over the cream.
- Dust and repeat layers. Sprinkle with a little cocoa powder or grated chocolate (optional), then add another layer of cream, more dipped ladyfingers, then more cream. Finish with cream on top.
- Chill. Cover cups with plastic wrap and refrigerate for at least 3–4 hours, or overnight for best flavor and texture.
- Serve. Just before serving, dust tops with cocoa powder and garnish with grated or curled dark chocolate.
