Tiramisu is a classic, irresistible dessert—and these tiramisu cups are no exception! A sweet and tangy mascarpone whipped cream is layered with spiked-coffee-dipped ladyfingers and then dusted with cocoa powder. These dreamy layers of decadence will be gone before you know it.
This easy tiramisu recipe is no-bake and can be made in advance, so you can enjoy the dessert without stress—whether you’re making these mini tiramisu cups for dinner guests, an elegant bridal shower, or just to eat while you watch TV from the couch.
Why KJ Loves Tiramisu Cups:
Tiramisu is one of my absolute favorite desserts, and I love how these Tiramisu Cups mean I can have this delicious dessert without much work! Since this is a tiramisu recipe that is egg-free, it comes together without much hassle. The most work I have to do is exert my patience not to dig into these right away! Let the refrigerator do all the hard work for you. Trust me, I will never say “no” to one of these Tiramisu Cups!
A Simple Twist on Classic Tiramisu
First thing’s first: we need to get it out in the open that this is not a classic tiramisu recipe. It’s more so a spin-off. Classic tiramisu is a time-consuming work of art and requires a little bit more love and attention.
Tiramisu is an Italian dessert made of cookies dipped in espresso and layered with a light, creamy filling.
The classic filling recipe includes eggs and requires some advanced cooking techniques. That’s all great, but these mini tiramisu cups can be done and assembled in around 30-45 minutes.
This recipe is for egg-free tiramisu. You don’t have to temper any custard or worry about raw egg consumption. A quick and delicious dessert that tastes pretty darn close to the traditional dish. Count us in!
Tiramisu Cups Key Ingredients
A little sweet. A little bitter. This almond-flavored Italian liqueur adds complexity and spirit to your dessert. Want to make it alcohol-free? Use a little bit of almond extract instead!
Marscapone is essential to the flavor of this dish. It’s a smooth, soft cheese from Italy and gives this dessert a creamy texture.
Weird name. Delicious cookies. Also known as Italian Savoiardi biscuits. You can find these at many larger grocery stores.
Espresso is the best, but you can also brew a strong dark roast. You may want to go decaf if you’re serving these in the evening. (Unless you’re trying to stay awake!)
Dreamy and light. We always love a good excuse for whipped cream. Use heavy whipping cream to make your own for a richer taste. (but don’t “whip it real good”…you might end up with butter)
Layer It Up
Time to create your scrumptious work of art.
01) Choose four medium size cups. You could use wine glasses, cocktail glasses, or small mason jars.
02) Dip several ladyfingers in coffee to form the base layer, and place them in the bottom of your glasses.
03) Add a layer of the whipped mascarpone mixture.
04) Repeat until you’ve reached the top of the glass, ending with the mascarpone mixture.
05) Sprinkle with cocoa powder and immediately transfer your individual tiramisu cups to the refrigerator.
06) Enjoy the feeling of pride as everyone “oohs” and “ahhs” over your delightful creations. (They never need to know how easy it was!)
Tiramisu Cups Variations
Want to forgo the booze? This treat will still taste amazing if you substitute almond extract for the amaretto liqueur. You’ll want to use ½ tsp.
Companies are also starting to make non-alcoholic liqueurs, sold in stores like Walmart.
Tiramisu Without Mascarpone
While mascarpone is a key flavor in this dessert, you can substitute cream cheese if you can’t find the mascarpone anywhere. Less tiramisu-y. Still creamy and delicious.
Tiramisu Without Ladyfingers
If you can’t find ladyfingers, Nila Wafers can be substituted. The vanilla flavor will be much stronger.
Share the love!
If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
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Recipe originally posted on September 3, 2019 – updated on June 23, 2022.